Friends, prepare to level your Muffin game with these undetectably Vegan and Gluten without Muffins of lemon poppy seeds! They are perfectly sweet, tender, fluffy and full of bright goodness and lemon.
Made in Justo 1 bowlThey are so fun to do to eat! Let’s bake!
How to make Muffins from Limón Limon without Gluten Vegan
These Super SPONGY Muffins begin with the use of an electric blender to raise vegan butter, cane sugar and lemon zest. This adds air (to create spongy) and instills the butter with a great lemon flavor.
Then comes the apple puree for humidity and a generous amount of lemon juice because we are not playing when we say Large lemon taste! It would simply be a muffin of lemon poppy seed without it. Vanilla extract is also key to the taste of muffins par excellence!
So it’s time for dry ingredients: almond flour maintains these muffins Light and cakeyOur gluten -free mixture adds structure, baking powder and sodium bicarbonate gives them an important increase, marine salt adds flavor and poppy seals add a pleasant crunch.
The last step: divides the mass between the coatings of the paneclos and bakes until Fluffy with slightly golden edges. And for the best texture, try to wait for their muffins to cool before digging! We know, it’s difficult. But these are worth the wait!
We hope you love these lemon poppy seeds! Are:
Spongy
Bright
Tender
Super Lemony
And undetectably vegan + gluten without!
Enjoy them for brunch, snack or dessert, or take them to meetings to see if you can even impress your gluten -loving friends (we think you will do it)!
More lemon recipes
If you try this recipe, let us know! Leave a comment, qualify and not forget to label a photo @minimalistbaker on Instagram. Health, friends!
Portions 12 (Muffins)
Prevent your screen from getting dark
- 23 cup cane sugar* (Be sure of organic for Vegan)
- 1/3 cup softened vegan butter (Leases
- 3 Tablespoon Lemon zest (4-5 Performance lemons ~ 3 tablespoons of zest)
- 1/4 cup Coba (without sugar)
- 1/4 cup lemon juice
- 1 teaspoonful Vanilla extract
- 1 cup almond flour (We like Wellbee)
- 1/2 cup milk without dairy (Simple, sugar without almond milk)
- 1 ¼ cup MB 1: 1 GF Mix (or multiple use flour if not GF // See notes for other options)
- 1 ½ teaspoonful baking powder
- 1/4 teaspoonful baking soda
- 1/4 teaspoonful sea salt
- 1 ½ Tablespoon poppy seeds
-
Preheats its oven at 350 degrees F (176 C) and aligns a standard muffin can with 12 muffins linings (we like these), or grease slightly.
-
To a medium bowl (or the bowl of a standing blender), add cane sugar, softened vegan butter and lemon zest. Mix with an electric blender or a hand blender until it is light and spongy, approximately 2 minutes.
-
Then add the apple puree, the lemon juice and the vanilla and gat extract in the middle until they are well combined and slightly fluffy. The mixture may seem curdled, which is fine. This will be solved in the next step!
-
Now add almond flour and gown until it is soft and well incorporated. Then add the milk and mix to bass until it is completely combined. Finally, add the gluten -free flour mixture, baking powder, sodium bicarbonate, marine salt and poppy seeds. Mix in the middle until they are light and spongy with the poppy seeds distributed evenly.
-
Divide the mass uniformly between the 12 Muffins and Bakeee linings for 30-34 minutes, until they are slightly golden at the edges. When a tooth stick is inserted in a muffin, it must leave almost clean with just one crumb or two. For the best possible texture, let the muffins cool completely before enjoying.
-
It is better to be fresh, but they can be stored at room temperature in a hermetic container for up to 3 days or in the freezer for up to 1 month.
*If you use our original DIY The gluten -free flour mixture or a similar brand bought in the store, such as Bob’s Red Mill 1: 1 for baking, we suggest using a little more. The results will vary.
*Nutritional information is an approximate estimate.
Service: 1 muffin Calories: 207 Carbohydrates: 27.9 gram Protein: 3.5 gram Fat: 10 gram Saturated fat: 4 gram Polyunsaturated fat: 1.5 gram Monounsaturated fat: 3.1 gram Trans fat: 0 gram Cholesterol: 0 mg Sodium: 177 mg Potassium: 114 mg Fiber: 1.9 gram Sugar: 12.6 gram Vitamin A: 14 IU Vitamin C: 4 mg Calcium: 95 mg Iron: 0.8 mg
