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Easy Lemon Poppy Seed Muffins

Better than Coffee-Shop Lemon Muffins

A quick and easy recipe for vegan lemon muffins
5 from 59 votes
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Course: Breakfast
Cuisine: American
Diet: Vegan
Keyword: Easy Vegan Breakfast, Vegan Baking
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 198kcal
Author: FreyaE

Equipment

  • 12 hole Muffin Tin
  • Oven
  • Mixing Bowl
  • Wooden Spoon
  • Whisk
  • Measuring Jug
  • Measuring Cups and Spoons

Ingredients

  • 260 g Plain Flour
  • 150 g White Sugar
  • 1 tablespoon Baking Powder
  • 1 teaspoon Bicarbonate of Soda
  • ½ teaspoon Salt
  • 20 g Poppy Seeds (optional)
  • 240 ml Yogurt vegan, (any plant based of your choice, plain or vanilla)
  • 3 teaspoon Egg Replacer whisked up with 4 tablespoon cold water
  • 60 ml Vegetable Oil
  • 120 ml Lemon Juice freshly squeezed
  • 1 zest of one Lemon

Instructions

  • Preheat oven to 180c.
  • Line a 12 cup muffin tin with muffin wrappers
  • In a jug, whisk together the oil, yogurt, lemon juice and prepared egg replacer.
  • In a large bowl, sift the dry ingredients except for the poppy seeds.
  • Stir in the poppy seeds and lemon zest.
  • Make a well in the middle and pour in the wet ingredients.
  • Stir until just combined. The mixture should still have a few little lumps.
  • Pour into the prepared muffin cases and bake for about 18-20 minutes or until they are risen and just spring back to the touch.
Tried this recipe? Mention @sweeterthanoats or tag #sweeterthanoats!

Nutrition

Calories: 198kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 310mg | Potassium: 83mg | Fiber: 1g | Sugar: 14g | Vitamin A: 29IU | Vitamin C: 5mg | Calcium: 114mg | Iron: 1mg