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Vegan Lemon-Poppy Seed Muffins

Rated as 5 out of 5 Stars
290

"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!"
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Ingredients

1 h servings 179
Original recipe yields 9 servings (9 muffins)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease 9 muffin cups or line cups with paper liners.
  2. 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.
  3. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  4. 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.
  5. Mix confectioners' sugar and 1 tablespoon lemon juice together in a bowl. Brush glaze on top of the cooled muffins.

Footnotes

  • Cook's Note:
  • Omitting the banana will result in a more lemony flavored muffin but the muffins are just as delicious.

Nutrition Facts


Per Serving: 179 calories; 5.1 31.7 1.9 0 219 Full nutrition

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Reviews

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They are fantastic-the banana really adds to the flavor & texture.