Sometimes a recipe asks you to make it. Such was the case with these 30-minute, lemony-glazed beauties.
I was strolling innocently through Trader Joe’s when I noticed a new type of lemon right beside my old standbys: Meyer lemons!
When things come into season (where I live) it excites me and I must experiment. One look at this juicy bunch of lemons and I couldn’t shake my head from one thing: Meyer lemon poppy seed muffins.
And so it began…
This batter is made in ONE bowl to save you time and energy. It’s also whole grain, vegan and incredibly easy! Not to mention, it’s extremely versatile in that you could sub or omit the poppy seeds for fruit, nuts, or seeds.
Oh man, one bite into these gems and I was in love. The 2-ingredient lemon glaze didn’t hurt…
These lemon muffins are beckoning to be made! They’re
Not too sweet
Flecked with poppy seeds
Frosted with citrusy glaze
& Absolutely irresistible
Make them for brunches and bridal showers and snacks and parties and friends and thank-yous and I’m-sorrys and everything in between. Your recipients are going to love them. Cheers!
Vegan Meyer Lemon Poppy Seed Muffins
For the Muffins:
- 2 batches flax eggs
- 3/4 cup unsweetened applesauce
- 1/3 cup meyer lemon juice
- 1 heaping Tbsp meyer lemon zest
- 1 tsp vanilla or lemon extract (optional)
- 1/4 cup melted coconut oil or avocado oil
- 1/4 cup unsweetened almond milk
- 1/4 cup maple syrup or agave nectar (sub honey if not vegan)
- 1/3 cup natural cane sugar
- 1/2 tsp sea salt
- 1 1/2 tsp baking soda
- 1 Tbsp poppy seeds (optional // or sub chia seeds)
- 1/2 cup rolled oats*
- 1/2 cup almond meal*
- 1 cup whole-wheat pastry flour (or sub unbleached all-purpose)*
For the Glaze:
- 1 cup powdered sugar*
- 1 Tbsp lemon juice or almond milk
Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with 12 paper liners, or lightly grease (amount as original recipe is written // adjust if altering batch size).
Prepare flax eggs in a large mixing bowl and let rest for a few minutes.
Add applesauce, lemon juice and zest, oil, almond milk, maple syrup or agave, cane sugar, baking soda, salt and whisk for 45 seconds. It will foam up because the lemon juice will react with the baking soda.
Add flour, almond meal and oats and stir with a spoon or spatula until just combined, being careful not to over-mix. If the batter appears too thick, add a touch more almond milk. But it should be quite thick and NOT pourable – rather, scoopable. Stir in the poppy seeds whisk once more.
Divide batter evenly between muffin tins (should be enough for between 11-12 as original recipe is written (adjust if altering batch size).
Bake for 17-22 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack.
If glazing, whisk the ingredients together until a thin, pourable glaze is formed and brush or drizzle it on the muffins.
Will keep covered for several days. Freeze for long-term storage.
*To make this recipe gluten-free, use GF rolled oats and sub a gluten free flour blend for the whole-wheat pastry flour.
*If you don’t have almond meal on hand, just replace it with more whole-wheat pastry flour.
*Nutrition information is a rough estimate calculated with glaze.
*If you don’t have powdered sugar on hand, sub turbinado sugar blitzed into “powdered sugar” in a clean coffee grinder or spice mill.
Nutrition Per Serving (1 of 12 muffins)
- Calories: 180
- Fat: 7.6g
- Saturated fat: 4.3g
- Sodium: 90mg
- Carbohydrates: 26g
- Fiber: 1.8g
- Sugar: 14g
- Protein: 3g