Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 tablespoon poppy seeds
• 1 cup almond milk (or any plant-based milk)
• ½ cup maple syrup or agave syrup
• ¼ cup vegetable oil (or melted coconut oil)
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon zest
• 3 tablespoons fresh lemon juice

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
3. In another large bowl, mix the almond milk, maple syrup, vegetable oil, apple cider vinegar, lemon zest, and lemon juice until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just mixed. Do not over-mix.
5. Pour the batter into the prepared muffin tin, filling each cup about ¾ full.
6. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

Serving Suggestions

These muffins can be enjoyed warm or at room temperature. They pair wonderfully with a cup of tea or coffee. For an additional treat, consider drizzling with a simple lemon glaze made from powdered sugar and lemon juice.

Enjoy your delicious Vegan Lemon Poppy Seed Muffins!