Vegan Lemon-Poppy Seed Muffins
Description
These vegan poppy seed lemon muffins have a wonderful lemon flavor achieved by adding lemon zest, lemon juice, and lemon extract. Add a ripe banana to make them extra moist.
Ingredients
•
1/2 cup white sugar
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1/4 cup fresh squeezed lemon juice
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2 1/2 tablespoons vegetable oil
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1 tablespoon lemon zest
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2 teaspoons lemon extract
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1/2 cup coconut milk beverage (such as Silk®)
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1 cup flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/3 cup mashed banana
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2 tablespoons poppy seeds
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1/2 cup confectioners' sugar
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1 tablespoon fresh squeezed lemon juice
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease 9 muffin cups or line cups with paper liners.
2
Whisk sugar, lemon juice, oil, lemon zest, and lemon extract together in a bowl until evenly blended. Add coconut milk and stir until well combined. Sift flour, baking powder, baking soda, and salt together in a separate bowl. Stir into sugar mixture. Fold in mashed banana and poppy seeds.
3
Spoon batter into the prepared muffin cups, filling each 3/4 full.
4
Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, at least 25 minutes.
5
Mix confectioners' sugar and 1 tablespoon lemon juice together in a bowl. Brush glaze on top of the cooled muffins.