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Vegan Lemon & Poppy Seed Muffins

These are light and tangy muffins – perfect as a tea time treat or quick grab and go breakfast option. You can also freeze these muffins for 3 months.

Vegan Lemon & Poppy Seed Muffins

 

Overview

Difficulty – Easy

Time – 15 minutes preparation, 20 minutes cooking

Makes 8 Muffins

What’s good about it?

Using olive oil in vegan cakes and muffins is a great way to create a wonderful moist cake and also provides monounsaturated fats known for their anti-inflammatory and heart healthy benefits.

 

Did You Know?

Vary the ingredients in this recipe – orange juice and zest works well. If you don’t like poppy seeds replace them with sesame seeds.

Ingredients

 

300g gluten free self raising flour

2tsp baking powder

1/2 tsp bicarbonate of soda

pinch of salt

200ml dairy free milk

60g xylitol

1tsp vanilla extract

Juice and zest of 1 1/2 lemons

125ml light olive oil

3tbsp poppy seeds

Instructions

 

  1. Preheat the oven to 180° C / gas mark 4
  2. Line a muffin tin with cases
  3. Place all the dry ingredients in a food processor or large glass bowl
  4. Add the remaining ingredients except the poppy seeds and beat or whisk well to combine.
  5. Stir in the poppy seeds.
  6. Spoon the batter into the muffin tins
  7. Bake in the oven for 20 minutes until golden and cooked through
  8. Allow to cool in the tin for 5 minutes before removing.
  9. Cool completely on a wire rack

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