Vegan Lemon Poppyseed Muffins

Ingredients

• 3 tablespoons ground flaxseed
• 1/2 cup + 1 tablespoon water
• 3 cups all-purpose or whole wheat pastry flour
• 1 1/4 cups organic granulated sugar
• 1 1/2 teaspoons baking powder
• 2 tablespoons lemon zest (from the 3 lemons you use for the juice below)
• 2 tablespoons poppy seeds
• 1 teaspoon salt
• 1 15- ounce can full-fat regular coconut milk
• 1/3 cup fresh lemon juice (from 3 lemons)
• 3/4 cup canola oil or melted dairy-free margarine (such as Earth Balance)
• 1 1/2 teaspoons vanilla extract

Instructions

1. 1

   Preheat your oven to 350ºF and lightly grease 12 to 16 muffin cups.

2. 2

   In a blender or food processor or in a bowl using an electric hand mixer, whip the flaxseed and water together, until you have a thick and creamy consistency. The result should be rather gooey. This can all be done by hand, but a food processor/hand mixer does a better job in about 1 minute.

3. 3

   In a large mixing bowl, stir together the flour, sugar, baking powder, lemon zest, poppy seeds, and salt.

4. 4

   Create a well in the center of the dry ingredients, then add the flax eggs, coconut milk, lemon juice, oil, and vanilla extract, and stir mix until smooth, about 1 minute.

5. 5

   Pour the batter evenly into the prepared muffin cups (about 2 tablespoons each). If you’ve already oiled all of the cups of the muffin tin but don’t fill all of the cups with batter, add a small amount of water to each cup that doesn’t contain batter. Baking an empty, greased cup makes for hard cleanup!

6. 6

   Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in the pans for 10 minutes before removing to a wire rack to cool completely.