Gluten-Free Vegan Lemon Poppy Seed Muffins

These Gluten-Free Vegan Lemon Poppy Seed Muffins are moist and fluffy, fresh and tangy, and healthy enough for breakfast!

Gluten-Free Vegan Lemon Poppy Seed Muffins

Ingredients
For the muffins:
  1. 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
  2. 200 ml (4/5 cup) unsweetened almond milk (or sub any other plant-based milk)
  3. Juice of 1 lemon
  4. Zest of 1 lemon
  5. 8 tablespoons maple syrup (or sub any other sweetener)
  6. 1 teaspoon vanilla extract
  7. Pinch of salt
  8. 3 tablespoons poppy seeds
  9. 150 g (1 1/4 cups) ground almonds* (almond meal)
  10. 150 g (1 1/4 cups) gluten-free flour blend (or sub plain flour if not gluten-free)
  11. 2 heaped teaspoons baking power (ensure gluten-free if necessary)
  12. 1/4 teaspoon bicarbonate of soda (baking soda)

For the syrup (optional):
  1. Juice of 1/2 lemon
  2. 4 tablespoons maple syrup

Instructions
For the muffins:
  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
  • Once melted, add the milk to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt, poppy seeds and ground almonds
  • Sift in the flour, baking powder and bicarbonate of soda
  • Mix well, adding a tiny splash more milk if it’s looking too dry
  • Transfer the mixture between 8 muffin cases in a muffin tin
  • Bake in the oven for 15-20 minutes until risen and an inserted skewer comes out clean