Can I Use Oat Flour Or Whole Wheat Flour?

No, this recipe works only with all-purpose flour, white whole wheat flour, or white spelt flour. They will be crumbly with oat flour and too dry with wholewheat flour.

What Can I Use Instead Of Baking Powder In Muffins?

You can swap the baking powder for half the baking soda. Two teaspoons of baking powder equal one teaspoon of baking soda. This technique works only if the batter has an acidic element, like lemon juice or apple cider vinegar. If not, add a teaspoon of apple cider vinegar to the wet ingredients.

Are Any Muffin Mixes Vegan?

Yes, there is a lot of muffin mixes that are vegan-friendly. You can also often buy a regular baking mix - often naturally vegan - and add an egg replacer and dairy-free milk instead of the recommended eggs and milk.

How long can I store these muffins?

Stored in an airtight container, these muffins last in the fridge for up to 4-5 days.

You can freeze them in freezer bags for up to one month. Thaw at room temperature the day before.

Sitron- og valmuefrømuffins (veganske)

Disse Sitron- og valmuefrømuffins are light and fluffy breakfast muffins with bursting lemon flavors and a sweet tangy lemon glaze. Vegan, egg-free, dairy-free.

Nothing beats vegan lemon poppy seed muffins for breakfast any time of the year to feel like it’s spring! I’ve always been quite a muffin afficionado, making all kinds of vegan versions of the classic muffins from my Veganske bananmuffins til min Veganske bringebærmuffins, or the classic of the classics Veganske blåbærmuffins. These easy lemon muffins are moist and sweet with a tangy lemon flavor and deliciously nutty, fruity poppy seeds.

Selv om hele oppskriften er rett nedenfor, bør du ikke gå glipp av alle tipsene mine lenger ned, inkludert ingrediensbytter, matlagingstips og trinnvise bilder!

Liker du denne oppskriften?

Legg igjen en kommentere nedenfor eller gå til vår Facebook-side der jeg svarer på (nesten) alle kommentarer, vår Instagram-side for inspirasjon, eller vår Pinterest for å lagre oppskrifter!

Hvorfor du vil elske disse muffinsene

These lemon poppy seed muffins are easy egg-free, dairy-free breakfast muffins with a refreshing lemon flavor and filled with poppy seeds for a nutty flavor.

They are fluffy, moist, and topped with a lovely sweet lemon glaze. They are similar to my Veganske sitron- og blåbærmuffins but with the added benefits of the poppy seeds: taste, texture, and nutrition.

Ingredienser og tips for erstatning

Dette avsnittet gir deg alle tipsene mine om å velge de riktige ingrediensene. For hele oppskriften med mål, bla til oppskriftskortet nederst i innlegget!Gå til full oppskrift

All you need to make this vegan lemon poppy seed muffins recipe are:

Vegan Lemon Poppy Seed Muffins Ingredients in small serving bowls and cups (with labels)

All-purpose mel – For en glutenfri versjon, bruk min glutenfri konverteringsguide.
Mandel-melk or any non-dairy milk you love such as coconut milk, cashew milk, or oat milk.
Ferskpresset sitronsaft
Sitronskall
Sukker – I prefer using unrefined cane sugar. It has a light color that is preferable to keep the lemon muffins pale. You can also use coconut sugar, but the muffins will be darker.
Valmuefrø – You can soak the seeds in water for 30 minutes to soften their texture and avoid a crunchy texture. Soaking poppy seeds also makes them easier to digest. To do so, soak the seeds for 30 minutes in a small bowl with cold tap water. Set aside 30 minutes, drain over a small sieve, and use in the recipe.
avocado Oil or any vegetable oil you have at home that doesn’t have a too strong flavor for baking. Refined melted coconut oil works great for example, or melted vegan butter.
Vaniljeekstrakt
Baking Powder
Salt

How To Make Lemon Poppy Seed Muffins

Denne oppskriften er inspirert av meg veganske blåbærmuffins, and it’s one of the easiest veganske muffinsoppskrifter rundt.

Step-by-step instructions on how to prepare Lemon Poppy Seed Muffins

First, you are going to make vegan buttermilk by stirring non-dairy milk and lemon juice together (bilde 1). Set aside for 10 minutes until the mixture curdles.
Next, in a large mixing bowl, whisk all the dry ingredients: flour, sugar, baking powder, and salt. Set aside (bilde 2).
In a large bowl, add the vegan buttermilk made in step 1, avocado oil, vanilla extract, and lemon zest. Stir the dry ingredients into the wet ingredients until light and fluffy lemon muffin batter firms (bilde 3).
In the end, fold in the poppy seeds, soaked and drained, or raw. Stir to evenly incorporate in the vegan muffin batter (bilde 4).

Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper muffin liners and lightly spray with cooking oil spray.
Fill the muffin tins evenly with the muffin batter. I like using an ice cream scoop to make muffins of the same size (bilde 5).
Bake the muffins on the center rack of the oven for 20 to 25 minutes. Bake until lightly golden brown on the top, and a toothpick inserted in the center of the muffins comes out clean.
Let them cool down completely at room temperature on a cooling rack before glazing.
It’s optional to glaze these muffins. But the lemon glaze enhances the lemon flavor of the recipe (bilde 6).

To glaze your vegan lemon muffins you will need:

Melis
Sitronsaft – ferskpresset
Sitronskall – valgfritt
Melk

Stir the ingredients in a small mixing bowl until the glazing is thick and runny. If too thin, add a bit more powdered sugar to thicken it up.

If too thick, thin it out with more milk adding a few drops at a time.

Drizzle the lemon glaze on top of the vegan muffins and add a pinch of lemon zest on top if you like extra citrus, tangy flavor.

Servering

These vegan lemon poppy seed muffins don’t need any toppings to be enjoyed. They are the best breakfast muffins for your cup of vegan matcha latte or tynn vaniljelatte. You can slightly spread vegan butter or cashew butter in the crumb for a touch of flavor.