Lemon Poppyseed Muffins

It’s the lemon zest that makes these the lemoniest muffins they can be!

makes a dozen muffins

2 cups all purpose flour
1 cup vegan cane sugar
2 tablespoons poppy seeds
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon vanilla powder
1/4 teaspoon salt
The zest of 2 lemons
The juice of 1/2 lemon
1/2 cup sunflower oil
2 flax eggs (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
1 cup almond milk

Preheat the oven to 350. Line muffin tins. Make the flax eggs.

Sift the flour into a big mixing bowl. Add the sugar, poppy seeds, baking powder, baking soda, vanilla and salt. Zest the lemons and mix into the bowl.

Add the lemon juice, oil, flax eggs and almond milk. Mix until batter forms.

Using an ice cream scooper, place batter into muffin tins.

Bake for 25 to 30 minutes. Let cool. Enjoy!

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