Vegan Gluten Free Lavender + Lemon Poppy Seed Muffins
These are such an easy and tasty vegan sweet treat, and it's ready in less than 30 minutes. What's better than that?
I've always loved poppy seed muffins. They're sweet, a little sour, and full of vegan goodness. I added a little bit of lavender extract to this recipe, just because I love the flavor or lemons and lavender. Feel free to omit the lavender if you'd like!
Do you remember those huge poppy seed muffins Costco would sell? Those were so good, but full of not the best ingredients. This is a simply recreation of that recipe, except vegan and gluten free.
Hope you enjoy them!
1 cup soy milk
1 tsp apple cider vinegar
2 cups gluten free flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3 tbsp poppy seeds
2/3 cup granulated sugar
1/4 cup + 1 tbsp melted coconut oil.
Juice of 2 lemons
1 tsp. vanilla extract
1/2 tsp lavender extract
1/2 cup powdered sugar
2-3 tsp. fresh lemon juice
Preheat the oven to 375F. Line a muffin tin with baking cups and set aside.
In a small bowl combine soy milk and apple cider vinegar and let sit for 10 minutes to curdle. In another bowl combine flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
In a large bowl whisk together sugar, oil, vanilla extract, and the lemon juice and zest. Slowly add curdled soy milk, whisking while adding, until completely incorporated. Add the dry ingredients to the wet, folding in gently until just combined.
Fill the muffin liners 2/3 full and bake for 18-20 minutes, until a toothpick inserted in the middle come out clean. Set the muffins on a cooling rack to cool.
While the muffins bake, whisk together the powdered sugar and lemon juice. You may need to add a little extra lemon juice to get a thick and smooth consistency.
Spoon about 1 tbsp of glaze over each warm muffins then let the muffins continue cooling until completely cool.