Hey, lovelies! Spring is upon us and that makes me so happy! What better way to bring in the refreshing season than with bright and tasty lemon poppyseed muffins (vegan, of course)?
I made these delectable muffins for the retreat which recently took place (hosted by Sturgis Yoga) and everyone LOVED them. Now that I think of it, the whole crowd of 35+ women adored the food and the yoga, festivities, etc.… When you can continuously please that many individuals with whole food fare, I think one can admit they’re on to something. Fortunately, you needn’t look farther than the screen in front of you to get the recipe for the muffins everyone raved about.
Original credit for this recipe goes to Minimalist Baker. Check the blog out, Dana is awesome.
Before I share the recipe, take a peek at some of the food that was served at the retreat. Everything from hearty minestrone soup to vegetarian burritos (refried beans, eggs, brown rice, salsa, and marinated kale) to chocolate zucchini cupcakes (vegan) to a ‘Make Your Own Buddha Bowl’ feast was present.
I certainly hope you can make it to a future retreat!
Now, for the Lemon Poppyseed Muffins – the reason you visited this page.
- 2 flax eggs (2 Tbsp ground flax to six Tbsp water; let sit for 5 min until thickened)
- 3/4 cup unsweetened applesauce
- 1/3 cup fresh lemon juice
- 1 heaping Tbsp lemon zest (*organic)
- 1 tsp vanilla extract (non-alcohol)
- 1/4 cup melted coconut oil
- 1/4 cup unsweetened almond milk
- 1/4 cup maple syrup or agave nectar (sub honey if not vegan)
- 1/3 cup natural cane sugar
- 1/2 tsp sea salt
- 1.5 tsp baking soda
- 1 Tbsp poppy seeds (optional, or sub chia seeds)
- 1/2 cup rolled oats
- 1/2 cup almond meal (3/4 cup almonds ground into a flour)
- 1 cup whole wheat pastry flour (or sub unbleached all purpose)
- Preheat oven to 375 degrees F and line a standard muffin tin with 12 paper liners, or lightly grease.
- Prepare flax eggs in a large mixing bowl and let rest for a few minutes.
- Add applesauce, lemon juice and zest, oil, almond milk, maple syrup or agave, cane sugar, baking soda, salt and whisk for 45 seconds. It will foam up because the lemon juice reacts with the baking soda.
- Add flour, almond meal, and oats and stir with a spoon or spatula until just combined – be careful not to over-mix. If the batter appears too thick, add a touch more almond milk. But it should be quite thick (not pourable). Stir in the poppy seeds, whisk once again.
- Divide batter evenly between muffin tins (should be enough for between 11-12).
- Bake for 17-22 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack.
- If glazing, whisk the ingredients together until a thin, pourable glaze is formed and brush or drizzle it on the muffins.
- The muffins will keep covered for several days. Freezer for long-term storage.
- 1 cup powdered sugar*
- 1 Tbsp lemon juice or almond milk
- Mix both ingredients with a fork or whisk.
- Should be thick enough to drizzle over a cooled muffin.
And there you are! I hope you guys enjoy these lovely muffins.
Keep an eye out. Big happenings are taking place and I’m excited to share them with you soon! xoxo