How to Make Vegan Gluten-Free Lemon Poppy Seed Muffins
Friends, prepare to level up your muffin game with these vegan and gluten-free lemon poppy seed muffins! They’re perfectly sweet, tender, FLUFFY, and bursting with bright, lemony goodness.
How to Make Vegan Gluten-Free Lemon Poppy Seed Muffins
These super FLUFFY muffins begin with using an electric mixer to cream together the vegan butter, cane sugar, and lemon zest. This adds air (to create fluffiness) and infuses the butter with BIG lemon flavor.
The Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup gluten-free flour blend
- 1/4 cup vegan butter, softened
- 1/2 cup cane sugar
- 2 teaspoons lemon zest
- 2 tablespoons apple cider vinegar
- 1 teaspoon vanilla extract
- 1/4 cup poppy seeds
- 1/4 cup applesauce
- 1/2 cup non-dairy milk
- 1 egg replacement (such as flax or chia seeds)
The Instructions:
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, combine the almond flour, gluten-free flour blend, and poppy seeds.
- In a separate bowl, whisk together the vegan butter, cane sugar, and lemon zest.
- Add the apple cider vinegar, vanilla extract, and non-dairy milk to the wet ingredients and whisk until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
The Result:
These muffins are moist, tender, and bursting with lemony goodness. They’re perfect for a snack or breakfast on-the-go. And the best part? They’re vegan and gluten-free, making them accessible to everyone!
Frequently Asked Questions:
Q: Can I use a different type of flour instead of almond flour?
A: Yes, you can substitute the almond flour with another type of flour, such as coconut flour or oat flour. However, keep in mind that the texture and flavor may be slightly different.
Q: Can I use a different type of non-dairy milk instead of almond milk?
A: Yes, you can substitute the non-dairy milk with another type of non-dairy milk, such as soy milk or coconut milk. However, keep in mind that the flavor and texture may be slightly different.
Q: Can I make these muffins in a different shape instead of a muffin tin?
A: Yes, you can make these muffins in a different shape, such as a loaf pan or a cake pan. Just adjust the baking time and temperature accordingly.
Conclusion:
These vegan gluten-free lemon poppy seed muffins are a game-changer. They’re easy to make, delicious, and perfect for any occasion. So go ahead, give them a try, and enjoy the sweet and tangy flavors of the lemon and poppy seeds!
