Description
Delightfully fresh and moist vegan muffins bursting with blueberries, lemon zest, and a hint of poppy seeds, perfect for breakfast or a snack.
Ingredients
Scale
- 1 extra-large lemon, or 2 small lemons (for zest and juice)
- 1/3 cup almond milk or any other non-dairy milk
- 1 1/2 cups all-purpose flour, plus 3 extra tablespoons
- 2/3 cup almond flour or meal
- 2 teaspoons aluminum-free baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup coconut yogurt or another non-dairy yogurt
- 2/3 cup pure maple syrup
- 1 large ripe banana, mashed
- 2 tablespoons refined coconut oil, melted, or a neutral oil of choice
- 1 teaspoon pure vanilla extract
- 2 tablespoons poppy seeds
- 1 cup fresh blueberries
- Lemon zest (for serving)
- 1 cup organic powdered sugar (for icing)
- 1–2 tablespoons almond milk or non-dairy milk (for icing)
- Juice of 1/2 lemon (for icing)
Instructions
- Preheat your oven to 425°F (220°C) and line a 12-cup muffin tin with liners, lightly oiling them.
- Zest the lemon(s) for 1 tablespoon of zest and juice to yield 1/4 cup; mix lemon juice with almond milk and set aside to curdle.
- In a large bowl, combine the all-purpose flour, almond flour, baking powder, and salt; mix well and make a well in the center.
- In the well, add lemon zest, almond milk-lemon juice mixture, coconut yogurt, maple syrup, mashed banana, melted oil, and vanilla extract; stir gently until combined.
- Toss blueberries with reserved flour to avoid mushiness, then gently fold them and poppy seeds into the batter.
- Fill muffin cups about 3/4 full with batter.
- Reduce oven temperature to 350°F (175°C) and bake for 23-25 minutes or until a toothpick comes out clean.
- For icing, whisk together powdered sugar, almond milk, and lemon juice until desired consistency is reached.
- Drizzle icing over muffins and garnish with lemon zest after cooling.
- Enjoy warm or at room temperature!
Notes
Opt for organic ingredients whenever possible for better flavor. Store muffins in an airtight container for up to 3 days or refrigerate for a week. Freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan muffins, blueberry muffins, lemon muffins, baking, healthy snacks, brunch recipes
