Vegan Lemon-Poppy Seed Muffins

These vegan poppy seed lemon muffins have a wonderful lemon flavor achieved by adding lemon zest, lemon juice, and lemon extract. Add a ripe banana to make them extra moist.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 178 Calories

Ingredients

• 1 tablespoon lemon zest
• 2 teaspoons lemon extract
• 2 tablespoons poppy seeds
• 1 cup flour
• 1 tablespoon fresh squeezed lemon juice
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cup white sugar
• 1.5 teaspoons baking powder
• 2.5 tablespoons vegetable oil
• 0.25 cup fresh squeezed lemon juice
• 0.5 cup coconut milk beverage (such as Silk®)
• 0.33333334326744 cup mashed banana
• 0.5 cup confectioners' sugar

Recipe Instructions

Step 1

Spoon batter into the prepared muffin cups, filling each 3/4 full.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease 9 muffin cups or line cups with paper liners.

Step 3

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.

Step 4

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.

Step 5

Mix confectioners' sugar and 1 tablespoon lemon juice together in a bowl. Brush glaze on top of the cooled muffins.