Vegan Lemon Poppy Seed Muffins

Ingredients

• 6 tablespoons aquafaba*
• 3/4 cup unsweetened applesauce
• 1/3 cup sugar
• 1/4 cup non dairy milk
• 1/4 cup oil
• 1/3 cup lemon juice
• 1/4 cup maple syrup
• 2 tablespoons lemon zest
• 1 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1 cup whole wheat flour
• 1 cup oat flour
• 1 tablespoon poppy seeds

Instructions

1. 1

   Preheat your oven to 375 °F and grease 12 muffin cups with cooking spray or line them with silicone muffin liners. Set the muffin pan aside.

2. 2

   In a mixing bowl, whisk together the first 11 ingredients, from the aquafaba to the sea salt. Allow the mixture to foam for 5 minutes. This is the baking soda reacting with the lemon juice.

3. 3

   Add in the whole wheat flour and oat flour and stir just until combined.

4. 4

   Lastly, gently fold in the poppy seeds.

5. 5

   Divide the batter evenly among the 12 standard muffin cups.

6. 6

   Bake the muffins for 18-22 minutes or until they are slightly golden on top and a toothpick inserted into the center comes out clean.

7. 7

   Allow the muffins to cool for a few minutes in the pan before removing them and allowing them to cool completely on a wire rack.