I simply adore the smell of a fresh lemon because it is so energizing. How about you?
About a month ago, I remembered how I used to love eating lemon poppy seed muffins before changing my lifestyle. Whenever I have thoughts like this, I get the urge to experiment a vegan version because by now I know a lot of things can be made vegan.
I hope you will enjoy these “crunchy on the outside but moist on the inside” muffins as much as we do!
Lemon Poppy Seed Muffins
Ingredients:
1.5 cups gluten free oat flour
1/2 cup brown rice flour
1/2 cup coconut sugar
1 tsp baking soda
1 can (13.5 fl oz/398 ml) full fat coconut milk (pour it out into a bowl and whisk to make it smooth)
Zest of 2 lemons
1/3 cup fresh lemon juice (juice of 2 medium size lemons)
2 tsp vanilla flavoring
1 Tbsp apple cider vinegar
2 tsp poppy seed
Note: You can also use 2 cups of gluten free oat flour instead of mixing 2 flours.
Directions:
Preheat oven to 400F.
Mix everything except for the apple cider vinegar, lemon zest and poppy seed, and adjust the consistency of the batter by adding more flour if necessary.
Add the apple cider vinegar then leave the batter alone for 5 minutes then add the lemon zest & poppy seed.
Pour the batter into muffin cups (I like to use reusable silicon muffin cups). Bake for 30 minutes. Let the muffins cool down for about 5-10 minutes then enjoy!
