30-Minute Citrusy Lemon Poppyseed Muffins with Almond Flour (Vegan)
These lemon poppyseed muffins are ultra fluffy, moist and loaded with citrus flavour. Made with almond flour and bright citrusy lemon juice, they are completely addictive and so easy to make.
Servings 12 muffins
Calories 176kcal
Ingredients
Muffins
- 1 cup almond milk
- 2 tsp apple cider vinegar
- 1.5 cups all purpose flour
- 3/4 cup almond flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/3 tsp sea salt
- 2 tbsp poppyseeds
- 1/2 cup coconut sugar (or 2/3 cup if not using lemon drizzle )
- 1/3 cup vegan butter (melted), or odourless coconut oil or other neutral oil
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 tsp vanilla extract
Lemon Drizzle
- 6 tbsp icing sugar
- 2 tsp lemon juice
Instructions
Muffins
- Preheat the oven to 375F/190C. Line a muffin tin with baking cups and set aside.
- In a small bowl combine the almond milk and apple cider vinegar to make a vegan buttermilk. Set aside for 10 minutes.
- In a medium mixing bowl combine the all purpose flour, almond flour, baking powder, baking soda, salt, poppy seeds and lemon zest.
- In a large bowl, whisk together the sugar, melted vegan butter, vanilla extract and lemon juice. Whisk in the vegan buttermilk until combined.
- Add the dry ingredients to the wet, folding with a spatula until a smooth batter.
- Fill the muffin liners 2/3 full and bake in the oven for 16 minutes, until a toothpick inserted into the middle comes out clean. Place the muffins on a wire rack to cool.
Lemon Drizzle
- Add powdered sugar and lemon juice to a small bowl and whisk to combine until smooth. Drizzle over the muffins.
Notes
Muffins will keep for up to 5 days. Store in the fridge in an air-tight container.
Nutrition
Calories: 176kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 170mg | Potassium: 101mg | Fiber: 2g | Sugar: 7g | Vitamin A: 240IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg