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vegan-gluten-free-lemon-poppy-seed-muffins-recipe

Vegan Gluten-Free Lemon Poppy Seed Muffins

Delicious vegan and gluten-free lemon poppy seed muffins, perfect for a healthy snack or breakfast.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 200 kcal

Ingredients 

Dry Ingredients

  • 2 cups Gluten-free flour blend
  • 1 cup Sugar
  • 1 tablespoon Baking powder
  • ½ teaspoon Baking soda
  • ¼ teaspoon Salt
  • 2 tablespoons Poppy seeds

Wet Ingredients

  • 1 cup Almond milk or any plant-based milk
  • ½ cup Coconut oil melted
  • ¼ cup Lemon juice freshly squeezed
  • 1 tablespoon Lemon zest from 1 lemon
  • 1 teaspoon Vanilla extract

Instructions 

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, and poppy seeds.
  3. In another bowl, mix the almond milk, melted coconut oil, lemon juice, lemon zest, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Sodium: 150mg | Potassium: 50mg | Fiber: 2g | Sugar: 15g | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg

Keywords

Gluten-Free, Lemon, Poppy Seed, Vegan
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