Vegan Lemon Poppy Seed Raspberry Muffins
These vegan lemon poppy seed and raspberry muffins are super simple to whip up and make a fantastic breakfast or snack! With a tangy but sweet lemon poppy seed base and fresh, juicy raspberries, this recipe is great for summer (or any time!).
Ingredients
- 2 cups flour
- 1/2 cup granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp poppy seeds
- 1 cup coconut milk from a can or other plant-based milk
- 1/4 cup + 1 Tbsp fresh lemon juice might need more than 1 lemon to get this much juice
- 1 Tbsp lemon zest Roughly the amount of zest from one large lemon
- 1/3 cup melted coconut oil or vegetable oil
- 1 tsp vanilla
- 1/4 cup applesauce
- 1 1/2 cups fresh raspberries frozen can be used too, but keep them frozen and note they might discolor your muffin batter
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the muffin cups.
- Zest and juice 1 lemon. You might need another lemon to get all the juice you need, depending on the size of your lemon.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppyseeds.
- In a medium bowl, whisk together the coconut milk, lemon juice, lemon zest, melted coconut oil, vanilla extract, and applesauce.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Gently fold in the raspberries.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. If desired, sprinkle a little turbinado sugar on top of each muffin for a crunchy topping.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.
- Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.