Lemon Poppy Zucchini Muffins
Packed with zingy lemon flavor, these vegan Lemon Poppy Zucchini Muffins are perfect for a springtime brunch. They’re a terrific addition to the Easter dinner table, and they’re great for Mother’s Day, too.
Ingredients
- 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 and 1 tablespoon of zest
- ½ cup coconut sugar or organic cane sugar
- ¼ cup coconut oil melted
- ½ teaspoon vanilla extract
- 1 cup grated zucchini packed (about 1 zucchini)
Instructions
- 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 for 10 minutes
- 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.