Vegan Lemon Poppy Seed Muffins
This week I whipped up some fab dishes! Something I also do for Eat Drink Shrink is create an effortless concept for the weekend. While some of us prefer to dine out on the weekends, a lot of us take it as an opportunity to get in the kitchen, which I love!
When it comes to full proof brunch concepts, I love a good muffin. I skipped doing muffins for years as I never came across the right balance with texture. Vegan recipes were too dry or didn’t cook all the way thru and just underwhelming altogether. Until I came across the perf recipe!
To date I’ve done vegan Lemon Blackberry, Matcha Chocolate Chip, Cinnamon Pear, Triple Berry, Lemon Blueberry, Double Dark Chocolate Chip, Eggnog, Gingerbread, Peanut Butter & Chocolate, Dark Chocolate Strawberry, Orange Cranberry, Peach Oatmeal, Strawberry Basil, Raspberry Almond, Pumpkin Chocolate Chip, Cinnamon Apple, Blueberry Almond, Green Machine , Lemon Rosemary, & Dark Chocolate & Raspberry muffins!
What’s fab about these muffins, is everything! It’s my staple recipe, features a handful of staple ingredients, no dairy, no eggs, minimal added sugar, tons of poppy seeds, buttery soft, perf for brunch, perf for any season, and just an iconic combo you don’t want to miss!
If you’re searching for the perf muffin recipe or just crave all things lemon, you’re going to love this recipe for vegan Lemon Poppy Seed Muffins!!
Why this recipe is great:
Quick
Easy
No dairy
No eggs
Buttery soft
Perf for brunch
[tasty-recipe id=”57694″]
Just made these…yum!
These turned out perfect. I did have to bake them an extra five minutes (20 total) and then let them sit in the muffin tin for another five. The only other note I would make is that you can definitely taste the banana, so if you don’t want that then this recipe isn’t for you. I thought they were delicious though!