Vegan buttermilk, lemon & poppy seed muffins

Flavor match made in heaven

Buttermilk, lemon and poppy seed! Have you ever tried that combination?

It’s full of flavor and if you haven’t tried it yet I suggest you’d change that real soon 😉

When I was a kid, my mom used to have those soft lemon mini cakes that I simply could not get enough of. The perfect balance between sweet and lemony. And ever since I started to bake as a grown up I wanted to recreate the flavor! Have you ever had such things as well? Things that you ate when you were a child and then desperately wanted to have when you where a grown up?

 

For this version of vegan lemon muffins I added some poppy seeds and simply let the plant-based milk curdle with the lemon juice. This simplifies the baking process.

I love how all the flavors really come together for these vegan buttermilk, lemon and poppy seed muffins. Definitely put them on your list!

😃

vegan, lemon, zitrone, buttermilk, buttermilch, gesund, healthy, delicious, einfach, simple, cupcakes, sweets, dessert, nachtisch, kokosjoghurt, coconut yoghurt, therawberry, diary free, laktosefrei, backen, baking, food, essen, photography, fotografie, marie dorfschmidt, whole foods, diet, diät, vollwertkost

Vegan buttermilk, lemon & poppy seed muffins

Super easy vegan, buttermilk, lemon and poppy seeds muffins. The perfect addition for any occasion.

Marie Dorfschmidt - therawberry: therawberry
Ingredients
  • 250 g flour - I used spelt
  • 1/2 tsp vanilla powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 175 g brown sugar
  • 15 g poppy seeds
  • 2 tbsp apple sauce
  • 5 tbsp lemon juice (from the fresh lemon listed below)
  • 50 g coconut oil - melted
  • 250 g oat milk
  • 1 lemon - juice + zest + decoration
  • 100 g coconut yoghurt - for decoration
Instructions
  1. Preheat oven to 180℃/350℉.

  2. Fill muffin try with paper cups.

  3. In a bowl combine oatmilk and lemon juice. Let curdle.

  4. In another bowl combine all the dry ingredients. Set aside.

  5. Get back to the oatmilk, add coconut oil, apple sauce and zest of half a lemon. Stir well and pour over the dry ingredients. Incorporate and fill into muffin paper cups about 3/4 full.

  6. Bake for about 20-25 minutes until slightly golden.

  7. Let cool for about 10 minutes. Transfer to a cooling rack and let cool completely.

  8. Top each muffins with 1-2 tbsp coconut yoghurt, some lemon zest and a slice of fresh lemon. Enjoy 🎉

  9. You've made this recipe? YAY 🎉

    Don't forget to tag me @therawberry over on instagram if you remake this one. I'd love to see your recreations. 🎉

vegan, lemon, zitrone, buttermilk, buttermilch, gesund, healthy, delicious, einfach, simple, cupcakes, sweets, dessert, nachtisch, kokosjoghurt, coconut yoghurt, therawberry, diary free, laktosefrei, backen, baking, food, essen, photography, fotografie, marie dorfschmidt, whole foods, diet, diät, vollwertkostvegan, lemon, zitrone, buttermilk, buttermilch, gesund, healthy, delicious, einfach, simple, cupcakes, sweets, dessert, nachtisch, kokosjoghurt, coconut yoghurt, therawberry, diary free, laktosefrei, backen, baking, food, essen, photography, fotografie, marie dorfschmidt, whole foods, diet, diät, vollwertkost

Vegan lemon muffins for the win

I hope you guys enjoy this recipe as much as I do! I know I’ll be re-making them tomorrow as I got invited to a birthday party and we gotta bring vegan goodies. Let’s see what else I make…

Thank you so much for stopping by. Feel free to leave some feedback in the comment section below.

Have a wonderful day and

Happy Baking,

Marie 🍴

vegan, lemon, zitrone, buttermilk, buttermilch, gesund, healthy, delicious, einfach, simple, cupcakes, sweets, dessert, nachtisch, kokosjoghurt, coconut yoghurt, therawberry, diary free, laktosefrei, backen, baking, food, essen, photography, fotografie, marie dorfschmidt, whole foods, diet, diät, vollwertkost

print
Share:

Leave a Reply

Your email address will not be published. Required fields are marked *






*

%d bloggers like this:

Looking for Something?