Serves 24
25 min
Vegan Lemon Poppy Seed Mini Muffins
Recipe GLPR2497f0e1f8373f
Bright and tender mini muffins bursting with fresh lemon flavor and nutty poppy seeds. Made entirely with plant-based ingredients including rice milk and avocado oil, these delicate treats are perfect for breakfast, brunch, or a light anytime snack. The combination of lemon juice and zest creates a vibrant citrus taste that makes these little cakes impossible to resist.
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Ingredients
1/4 cup avocado oil
1 tablespoon baking powder
2 cups all-purpose flour
3.5 tablespoons fresh lemon juice
2 Zest from 2 lemons
2.5 tablespoons poppy seeds
1 cup unsweetened rice milk
1/4 teaspoon salt
1/4 cup unsweetened applesauce
3/4 cup white sugar
Directions
Preheat your oven to 375°F (190°C). While it heats, lightly oil a 24-cup mini muffin tin with non-stick spray or insert paper liners into each cup.
In a medium bowl, combine the rice milk and lemon juice. Let this mixture sit for about 5 minutes to allow the milk to slightly curdle, creating a vegan buttermilk substitute.
To the curdled milk mixture, stir in the unsweetened applesauce, avocado oil, and fresh lemon zest until well combined.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds. Create a well in the center of the dry ingredients.
Pour the wet ingredient mixture into the well of the dry ingredients. Gently stir with a spatula or wooden spoon until just combined—do not overmix, as this will result in tough muffins. A few small lumps in the batter are perfectly fine.
Carefully scoop approximately 1 tablespoon of batter into each prepared mini muffin cup, filling each about two-thirds full.
Bake for 10 to 12 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Do not overbake.
Remove the tin from the oven and allow the muffins to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
