Ingredients
Units
Scale
- 2 cups all-purpose baking flour or gluten-free baking flour (I used Bob’s 1-to-1 Gluten-Free Baking Flour)
- 3/4 cup sugar
- 2 tablespoons poppy seeds
- 1 tablespoon baking powder
- 1/4 teaspoon sea salt
- 1 1/4 cups unsweetened almond milk or your favorite plant-milk
- 2 teaspoons fresh lemon zest (from about 2 lemons)
- 1/3 cup freshly-squeezed lemon juice
- 1/4 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F and line a muffin tin with muffin liners (or spray the wells with nonstick cooking spray).
- In a medium mixing bowl, combine the flour, sugar, poppy seeds, baking powder, and sea salt. Use a whisk or spoon to mix together.
- In a small bowl, combine the almond milk, lemon zest, lemon juice, applesauce, coconut oil, and vanilla extract. Stir to combine.
- Pour the wet ingredients into the bowl with the dry ingredients and use a spatula to stir together. Make sure there are no lumps in the batter.
- Spoon the batter evenly into the muffin tin and bake for 15-18 minutes or until the tops of the muffins are golden brown.
- Remove the muffins to a drying rack to cool. Serve warm or at room temperature.
Notes
- Store any leftovers in a tightly-sealed container in the refrigerator for up to 5 days.
- If you aren’t on a gluten-free diet, just use regular all-purpose flour.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Healthy
- Diet: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 184
- Sugar: 12.8 g
- Sodium: 90.5 mg
- Fat: 5.8 g
- Saturated Fat: 3.8 g
- Carbohydrates: 30.2 g
- Fiber: 0.9 g
- Protein: 2.7 g
- Cholesterol: 0 mg