If you’re looking for a healthy and delicious treat, you’ve come to the right place! This recipe is for scrumptious vegan gluten-free lemon poppy seed muffins that will satisfy your cravings without compromising your dietary restrictions. These muffins are moist, fluffy, and tangy, with a lemon syrup glaze that adds an extra burst of flavor. And the best part? They are easy to make and require minimal preparation!
Key Takeaways:
- This vegan gluten-free lemon poppy seed muffin recipe is a perfect treat for any occasion.
- The muffins are made with gluten-free flour, ground almonds, coconut oil, almond milk, lemon juice, and poppy seeds.
- The recipe also provides tips for baking with lemons and suggests substitutions for the ingredients.
- The muffins taste best when fresh, but can be stored in the fridge for a few days.
Moist and Fluffy Muffins with Tangy Lemon Syrup Glaze
The muffins are moist, fluffy, and tangy, with a lemon syrup glaze that adds an extra burst of flavor. What’s even better is that they are vegan, gluten-free, dairy-free, and egg-free, making them suitable for all dietary restrictions.
| Ingredients: | Substitutions: |
|---|---|
| 1 and 1/2 cups of gluten-free flour | You can use regular flour if you prefer. |
| 1 cup of ground almonds | You can use almond meal or almond flour. |
| 1/2 cup of coconut oil | You can use any neutral oil like vegetable or canola oil. |
| 1 cup of almond milk | You can use any non-dairy milk like soy or oat milk. |
| 1/4 cup of lemon juice | You can use lime juice instead or freshly squeezed orange juice for a different flavor. |
| 1/4 cup of poppy seeds | You can omit the poppy seeds or replace them with chia seeds. |
To make the muffins, simply mix all the dry ingredients in a bowl, add the wet ingredients, and stir until well combined. The batter will be thick and sticky. Spoon the batter into a muffin tin lined with muffin cups and bake in a preheated oven at 180°C for around 20 minutes or until a toothpick comes out clean.
Once the muffins are baked, let them cool completely before adding the tangy lemon syrup glaze. To make the glaze, mix 1/4 cup of lemon juice with 1/4 cup of icing sugar until you get a smooth and runny consistency. Drizzle the glaze over the muffins and let it set for a couple of minutes before serving.
These muffins are perfect for a quick breakfast or a snack throughout the day. They taste best when fresh, but can be stored in the fridge for a few days. If you want to get creative, you can customize them with different toppings like crushed nuts, coconut flakes, or dried fruit.
Whether you are vegan, gluten-free, or just looking for a healthier treat, these lemon poppy seed muffins are sure to satisfy your sweet tooth.
Simple Ingredients and Easy Preparation
They are made with a combination of gluten-free flour, ground almonds, coconut oil, almond milk, lemon juice, and poppy seeds. These simple ingredients can be found in most grocery stores and are perfect for gluten-free baking. The best part? You can mix everything in just one bowl, simplifying the preparation process and saving you time.
To start, mix the dry ingredients together in a large mixing bowl. Then, add the wet ingredients and mix until smooth. Fold in the poppy seeds and mix until combined. The batter should be smooth and slightly thick.
Next, scoop the batter into a muffin tin lined with paper cups, filling each about two-thirds full. Bake in the oven at 350°F for about 20 minutes, or until the tops are lightly golden and a toothpick comes out cleanly when inserted into the center of a muffin.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, drizzle some tasty lemon syrup glaze on top to add an extra burst of tangy flavor.
This recipe is not only easy to make, but it’s also customizable to match your taste. Swap out the almond milk for another type of milk, or add some zest to the lemon syrup glaze for an extra pop of flavor. Get creative with different toppings like crushed nuts or coconut flakes on top of the glaze. The possibilities are endless!
Baking Tips and Ingredient Substitutions
The recipe also provides tips for baking with lemons and suggests substitutions for the ingredients. If you want to get the most flavor out of your lemons, use fresh lemon juice rather than bottled. You can also add lemon zest to the batter for an extra burst of citrus flavor.
If you have allergies or preferences, you can easily substitute some of the ingredients. For example, if you can’t use almond milk, you can try using another non-dairy milk like soy or oat milk. You can also use a different sweetener, such as maple syrup or agave nectar, instead of coconut sugar.
For a bit of variety, you can customize the recipe by adding your favorite toppings. Try adding some chopped nuts or dried fruit to the batter, or sprinkle some coarse sugar on top of each muffin before baking. You can also experiment with different flavors, such as using orange juice instead of lemon juice or adding some vanilla extract to the batter.
Storage and Customization
The muffins taste best when fresh, but you can store them in the fridge for a few days. Keep them in an airtight container or wrap them in plastic wrap to maintain their freshness. You can enjoy these vegan lemon muffins as a quick breakfast or snack throughout the day.
If you want to customize your muffins, try adding different toppings or flavors. You can sprinkle some coconut flakes or chopped nuts on top, or drizzle some chocolate sauce over them. You can also experiment with different citrus flavors, such as orange or grapefruit.
These vegan lemon muffins are a perfect treat that satisfies your sweet tooth without compromising on health. They are easy to make and use simple ingredients that are easily accessible in most grocery stores. So, what are you waiting for? Whip up a batch of these delicious muffins and enjoy!
Conclusion
In conclusion, these vegan gluten-free lemon poppy seed muffins are a delicious treat that will satisfy your cravings without compromising on dietary restrictions. These moist and fluffy muffins with tangy lemon syrup glaze are made with simple ingredients, such as gluten-free flour, ground almonds, coconut oil, almond milk, lemon juice, and poppy seeds.
The recipe is easy to follow, with the batter mixed in one bowl and the muffins baked in the oven for about 20 minutes. You can also customize the recipe with different toppings or flavors, making it a versatile treat that can be enjoyed any time of the day.
If you’re new to baking with lemons, the recipe provides useful tips, such as using fresh lemon juice for a vibrant flavor. It also suggests ingredient substitutions for those who may have allergies or preferences, making it a recipe that can be easily adapted to suit different dietary needs.
Remember, while these muffins taste best when fresh, they can be stored in the fridge for a few days, making them a perfect quick breakfast or snack on-the-go.
So go ahead, try out this recipe and indulge in a guilt-free treat that’s both delicious and healthy!
FAQ
Q: Can I use regular flour instead of gluten-free flour?
A: Yes, you can use regular flour if you don’t have dietary restrictions. However, keep in mind that the texture and taste of the muffins may be slightly different.
Q: Can I substitute almond milk with another type of milk?
A: Absolutely! You can use any plant-based milk or regular dairy milk as a substitute for almond milk.
Q: Can I omit the poppy seeds?
A: Yes, you can omit the poppy seeds if you prefer. The muffins will still be delicious without them.
Q: How long do the muffins stay fresh?
A: The muffins taste best when fresh but can be stored in the fridge for up to three days. Just make sure to keep them in an airtight container.
Q: Can I freeze the muffins?
A: Yes, you can freeze the muffins for up to three months. Thaw them at room temperature or heat them in the microwave for a quick snack.