Lemon Poppy Seed Muffins

I spent a lot of time recipe testing in my kitchen this week because of our latest snow day we had in March. Needless to say it wasn’t what they predicted, it was just another snowy and windy day. So, I decided to seize the day on the anticipated snow apocalypse and bake some goodies for my upcoming book club party.

Due to my own dietary restrictions and several of my book club friends health and dietary needs I came up with a healthier lemon and poppy seed muffin recipe. Plus, this is my husbands favorite flavor of muffin, so he was up for the task of being a taste tester.

These muffins turned out amazing plus they are egg and dairy-free. Which my fellow book club members will greatly appreciate. Since, I don’t cook with either dairy or eggs, here is what I used for substitutions.

-Dairy free butter

-Flax eggs

-Coconut oil

-Banana

I find when using a combination of dairy-free butter with coconut oil it creates a rich and moist consistency. Not only are these muffins dairy and egg free but they are quick and easy to make. Here’s how I made them:

First, start out by combining all the dry ingredients in a bowl until well combined. Your dry ingredients include whole wheat flour, baking soda, and baking powder.

Next, in a stand or hand mixture mash your banana. Then, add all of the remaining wet ingredients (dairy free butter, almond milk, applesauce, maple syrup, lemon juice, and zest of one lemon) to your mashed banana. Next, add your flax egg; to make a flax egg combine 1 tbsp. ground flax seed with 2 and ½ tbsp. water.

Add your dry mixture to your wet mixture until well combined. Fold poppy seeds into muffin mixture until combined. Pour muffin mixture into lined muffin pan and bake 20-25 minutes at 350 (F). Fill muffin mixture to the top of the lined muffin pan as this will create a domed effect.

While muffins are baking in the oven start on the glaze. In a bowl whisk together powdered sugar, vanilla extract, and almond milk. Set aside until the muffins are fully cooked. Once, muffins are cooked transfer them to a cooling rack and drizzle with glaze and top with sliced almonds.

Lemon Poppy Seed Muffins

These Lemon Poppy Seed Muffins are so easy, healthy, and a perfect start to your day. Indulge these muffins as they are egg and dairy free.

Yield: 12

Prep Time: 10 minutes

Cook Time: 20-25 minutes

Total Time: 30 minutes

Ingredients

2 cups whole wheat flour

1 tsp baking soda

½ tbsp baking powder

½ cup dairy free butter

1 banana

½ cup almond milk

⅓ cup applesauce

½ maple syrup

1 tsp vanilla extract

3 tbsp lemon juice

2 flax eggs

1 lemon, zested

2 tsp poppy seeds

Glaze

1 cup powdered sugar

1 tsp vanilla extract

3 tbsp almond milk

⅓ cup sliced almonds

Instructions

1. Preheat oven to 350 depress (F). Line a 12 cup regular size muffin pan with liners and set aside.

2. In a bowl, combine dry ingredients including whole wheat flour, baking soda, and baking powder until well combined. Once combined set dry mixture aside.

3. In a mixer, combine wet ingredients including banana, almond milk, maple syrup, vanilla extract, lemon juice, lemon zest and poppy seeds. Next, add your flax egg; to make a flax egg combine 1 tbsp. ground flax seed with 2 and ½ tbsp. water.

3. Add the dry mixture to the wet mixture until well combined. Fold poppy seeds into muffin mixture until combined.

4. Divide batter evenly into prepared muffin pan. Fill each muffin tin all the way to the top with mixture.

5. Bake for 20-25 minutes or until a toothpick is inserted in the middle and comes out clean.

6. While the muffins are in the oven, prepare the muffin glaze. Mix together powdered sugar, vanilla extract, and almond milk. Place aside until the muffins are ready.

7. Once muffins come out of the oven, place them on a cooling rack. Drizzle muffins with glaze and sprinkle with almond slices. Cool muffins for at least 5 to 10 minutes before transferring them to a storage container.