Vegan Lemon Poppy Zucchini Muffins are packed with zingy lemon flavor. Serve them for a snack or at a springtime brunch. They’re a terrific addition to the Easter dinner table, and they’re great for Mother’s Day, too. This healthy muffin recipe is easy to make, and it’s egg and dairy-free.
Lemon Zucchini Muffins
Cold, blustery days always conjure up images of baking muffins in a warm kitchen while sipping a mug of hot tea. I don’t bake muffins in the warmer weather, but these Lemon Poppy Zucchini Muffins have me rethinking that policy.
It’s technically spring here, but we experienced a snow storm last week. The weather left me with a hankering for muffins, but since it’s March, I didn’t want to make my standard pumpkin chocolate chip. I wanted something lighter and more appropriate for spring, despite the snow. Lemon is always a flavor that comes to mind when I think of spring, so some sort of lemon muffin seemed like the logical answer.
How to Make Vegan Lemon Poppy Zucchini Muffins
After tinkering in the kitchen for a bit, I created this recipe for addictive Lemon Poppy Zucchini Muffins. They are super easy to make. It’s really just a matter of mixing all of the ingredients together and then baking!
Clabbered almond milk (or soy milk) is the first step in this recipe. Clabbering thickens and curdles milk, giving it a buttermilk-like consistency. To make clabbered milk, you just need to add vinegar or lemon juice to almond or soy milk. (It won’t work with other non-dairy milks.) The acid in the apple cider vinegar activates the baking soda , which helps the muffins rise. I’ve used apple cider vinegar to clabber almond milk in this recipe.
While the milk is clabbering, sift the dry ingredients together in a large bowl. Mix the wet ingredients and sugar together in a smaller bowl. Then pour the wet ingredients over the dry and mix everything together, being careful not to over-mix. The resulting batter will be thick. Then just fold in the zucchini, scoop the batter into a muffin tin, and bake!
These little bundles of flavor are great for a spring brunch. They make a great afternoon snack or light breakfast, too. Warning: you might find it tough to eat just one!
Lemon Poppy Zucchini Muffins
- ½ cup almond or soy milk
- 1 tablespoon apple cider vinegar
- 1½ cups whole-wheat flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- Juice and zest of one lemon (about 2 tablespoons lemon juice)
- 1/2 cup coconut sugar or organic cane sugar
- ¼ cup coconut oil melted
- ½ teaspoon vanilla extract
- 1 cup grated zucchini packed (about 1 zucchini)
- Position a rack in the upper third of the oven and preheat the oven to 350°F. Lightly oil the cups of a muffin pan or line it with paper liners.
- Mix the almond or soy milk and apple cider vinegar together and set aside.
- In a large bowl, whisk together the flour, poppy seeds, baking soda, baking powder, and salt.
- In a medium bowl, whisk together the lemon juice, lemon zest, sugar, coconut oil, vanilla, and almond or soy milk mixture.
- Pour the wet mixture into dry mixture and mix until there are no visible lumps of flour. Do not overmix. The batter will be thick.
- Carefully fold in the zucchini.
- Divide the batter among the muffin cups, filling them ¾ of the way full.
- Bake until the muffins are golden brown around the edges and toothpick inserted in the center comes out clean, about 17 to 20 minutes.
- Place the muffin tin on a wire rack and allow the muffins to cool for 10 minutes before carefully removing them.
Other muffin recipes you might enjoy include:
- Cranberry Muffins
- Carrot Cake Muffins
- Jalapeno Cornbread Muffins
- Peanut Butter Chocolate Chip Banana Muffins
- Chocolate Chip Pumpkin Muffins