As we enter the month of April, I can’t think of anything more appropriate than these vegan lemon poppy seed muffins. As our bodies transition from richer grounding winter foods, to lighter, fresh spring foods, these muffins are the perfect stepping stone to guilt-free treats. And while I can’t promise an entire spring of vegan and healthy baked goods, at least we can begin on the right note. 😉
Vegan recipes tend to be easy because they require no electric mixers. (Electric mixers come in handy in classic recipes for creaming butter with sugar and beating eggs until light). Without the butter and eggs, only a whisk is needed, which is oh-so-convenient. Vegan recipes also tend to be incredibly moist. Usually they incorporate fruit puree or coconut oil to create a moist crumb.
These muffins check both the boxes. Just a whisk and super moist! Still warm from the oven, they get drizzled with a lemon/maple syrup glaze that soaks into the muffin to really banish any chance of dryness. You’ll love it.
Because these are so easy and cater to vegan diets, they’re perfect for your next occasion. They’re delicate and light nature make them ideal for a sophisticated event such as Easter, bridal or baby showers, and tea time.
You may also like, Poppy Seed Bread, Banana Poppy Seed Bread and Poppy Seed Bundt Cake. If you’re vegan or enjoy baking vegan recipes, I have many here. Try searching “vegan” in the search engine below.
A+. I always appreciate your tips…like how the muffins will be white/gray and why. Who knew?! Oh yeah, Abeebakes did. hehehe
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Thank you 🙂 ❤