Vegan Lemon-Poppy Seed Muffins recipe
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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
Nutrition Info
- 178.4 caloriescarbohydrate: 31.7 gcholesterol: : -fat: 5.1 gfiber: 0.8 gprotein: 1.9 gsaturatedFat: 1 gservingSize: -sodium: 218.7 mgsugar: 19.1 gtransFat: : -unsaturatedFat: : -
Directions Vegan Lemon-Poppy Seed Muffins
Directions
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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.