Vegan lemon muffins
These vegan lemon muffins with poppy seeds are super moist and fluffy. You wouldn't think that they are actually vegan and gluten-free.
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Servings: 6 muffins
Ingredients
- 2 tablespoons ground flax seeds + 4 tablespoons water
- 3 tablespoons (45 g) coconut oil melted and cooled
Dry ingredients
- 1 cup (120 g) oat flour gluten-free
- 1 cup (100 g) almond flour
- 2 tablespoons (20 g) arrowroot powder sub tapioca starch or corn starch
- ½ teaspoon baking soda
Wet ingredients
- ⅓ cup (65 g) granulated sugar or coconut sugar
- 1 tablespoon lemon zests from organic lemons
- ½ cup (120 ml) freshly squeezed lemon juice
- 2 teaspoons poppy seeds
Instructions
- Preheat the oven to 350°F (180°C) fan.
- Make the flax egg by combining the ground flaxseeds with water. Let it sit for 5 minutes.
- If your coconut oil is solid, you can melt it in the microwave on defrost function at 15 second-intervals. This allows the coconut to melt without getting too hot.
- Grate 2-3 organic lemons using a zester. Juice the lemons until you obtain ½ cup of juice.
- In a large mixing bowl, whisk the oat flour with the almond flour, arrowroot powder and baking soda.
- Form a well in the center of the ingredients and add in the flax eggs, melted coconut oil, sugar, lemon zests and lemon juice. Start whisking at the center and gradually incorporate flour from the sides until combined. Stir in the poppy seeds but don't overmix the batter.
- Line a muffin pan with 6 muffin liners. Fill each cup up to the top with 3-4 tablespoons of batter.
- Bake the muffins for 22 minutes or until a tester comes out clean. The tops should be golden.
- Let the muffins cool down completely. The texture improves a lot while they cool down.
Video
Notes
- Weigh the ingredients with a kitchen scale for best results. It's really important to get the measurements right in vegan and gluten-free baking to obtain the perfect texture.
- If using measuring cups, scoop the flour into the cup and level it out.
- Work fast! You want to benefit from the leavening reaction between the lemon juice and the baking soda. Once you filled the muffin cups, put them in the oven as quickly as possible.
- Storage tips: you can store the lemon muffins in an airtight container at room temperature for 2 days. Then, move them to the refrigerator for another 2-3 days.
- Freezing tips: you can freeze these muffins in an airtight, freezer-safe container for 1 month. To defrost, let them sit on the counter. They taste best when reheated in the microwave for 10 to 20 seconds.
Nutrition
Calories: 331kcal | Carbohydrates: 33g | Protein: 8g | Fat: 20g | Saturated Fat: 8g | Fiber: 5g | Sugar: 13g
Equipment
- 1 Kitchen scale or measuring cups and spoon
- 1 zester
- 1 juicer
- 1 Muffin pan
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