The optional addition of a ripe banana makes these muffins very moist and sweet. With or without the banana these muffins are delicious. Plus they're vegan!

Yoly
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Muffins:
Glaze:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease 9 muffin cups or line cups with paper liners.

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  • 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.

  • Spoon batter into the prepared muffin cups, filling each 3/4 full.

  • 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.

  • Mix confectioners' sugar and 1 tablespoon lemon juice together in a bowl. Brush glaze on top of the cooled muffins.

Cook's Note:

Omitting the banana will result in a more lemony flavored muffin but the muffins are just as delicious.

Nutrition Facts

179 calories; 5.1 g total fat; 0 mg cholesterol; 219 mg sodium. 31.7 g carbohydrates; 1.9 g protein; Full Nutrition

Reviews (1)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/18/2019
They are fantastic-the banana really adds to the flavor & texture. Read More
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/18/2019
They are fantastic-the banana really adds to the flavor & texture. Read More
Rating: 5 stars
06/18/2019
They are fantastic-the banana really adds to the flavor & texture. Read More