Vegan And Gluten Free Lemon Poppy Seed Muffins Recipes

VEGAN AND GLUTEN-FREE LEMON POPPY SEED MUFFINS

Vegan and Gluten-Free Lemon Poppy Seed Muffins image

A delicious vegan and gluten-free version of lemon poppy seed muffins.

Provided by My Hot Southern Mess

Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes

Time 55m

Yield 18

Number Of Ingredients 14

Ingredients

1 cup unsweetened soy milk
1 teaspoon apple cider vinegar
2 cups gluten-free all purpose baking flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon poppy seeds
⅔ cup sugar
⅓ cup canola oil
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup confectioners' sugar
2 tablespoons fresh lemon juice

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line cups with paper liners.
Whisk soy milk and apple cider vinegar together in a bowl. Set aside and allow to curdle to create "buttermilk", about 10 minutes.
Stir gluten-free flour, baking powder, baking soda, salt, and poppy seeds together in a separate bowl. Whisk together sugar, oil, and lemon zest together in a large bowl. Slowly stir in lemon juice, vanilla extract, and "buttermilk"-mixture. Add flour mixture and mix until batter is combined.
Spoon batter into the prepared muffin cups, filling each 2/3 full.
Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in tins for 5 minutes. Transfer to a wire rack to cool completely, 10 to 15 minutes.
While the muffins are cooling, whisk together confectioners sugar and 2 tablespoons lemon juice in a small bowl and create a smooth glaze. After the muffins have cooled, drizzle glaze on muffin tops.

Nutrition Facts : Calories 153.7 calories, Carbohydrate 26.7 g, Fat 5.1 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 0.4 g, Sodium 174.4 mg, Sugar 15.2 g

VEGAN LEMON-POPPY SEED MUFFINS

Vegan Lemon-Poppy Seed Muffins image

The optional addition of a ripe banana makes these muffins very moist and sweet. With or without the banana these muffins are delicious. Plus they're vegan!

Provided by Yoly

Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes

Time 1h

Yield 9

Number Of Ingredients 14

Ingredients

½ cup white sugar
¼ cup fresh squeezed lemon juice
2 ½ tablespoons vegetable oil
1 tablespoon lemon zest
2 teaspoons lemon extract
½ cup coconut milk beverage (such as Silk®)
1 cup flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup mashed banana
2 tablespoons poppy seeds
½ cup confectioners' sugar
1 tablespoon fresh squeezed lemon juice

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease 9 muffin cups or line cups with paper liners.
Whisk sugar, lemon juice, oil, lemon zest, and lemon extract together in a bowl until evenly blended. Add coconut milk and stir until well combined. Sift flour, baking powder, baking soda, and salt together in a separate bowl. Stir into sugar mixture. Fold in mashed banana and poppy seeds.
Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, at least 25 minutes.
Mix confectioners' sugar and 1 tablespoon lemon juice together in a bowl. Brush glaze on top of the cooled muffins.

Nutrition Facts : Calories 178.4 calories, Carbohydrate 31.7 g, Fat 5.1 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 1 g, Sodium 218.7 mg, Sugar 19.1 g

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