Seed Oil Free Vegan Lemon Poppy Seed Muffins
Total time42 min
Prep time15 min
Cook time22 min
4.6(13)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the muffins
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp poppy seeds
- ¾ cup organic cane sugar
- 1 cup plant-based milk
- ⅓ cup neutral oil (such as canola or sunflower)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 3 tbsp fresh lemon juice
- 1 tbsp lemon zest (from about 2 lemons)
- 1 tsp vanilla extract
For the lemon glaze
- ½ cup powdered sugar
- 1–2 tbsp fresh lemon juice
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with muffin liners.
- 2
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!