2 hours ago
We’ve had a CrAzY amount of requests for muffin recipes the last few weeks, so here’s one that’s on regular rotation here: our Easy Lemon Poppyseed Muffins! 🍋
These muffins are delicious AND egg-free/dairy-free thanks to @ripplefoods ! 🙌🏻
✔️ Vegan (still perfect even if you aren’t!)
✔️ Great for busy school mornings
Sooo.... What are you waiting for?! Get the full recipe below, and TAG a friend!👇🏻😊
WHAT YOU NEED:
🍋 1 cup dairy-free milk (we use Ripple Original Milk from @ripplefoods ), 1 tsp apple cider vinegar, 2 c all-purpose flour, 2 and 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, 2 tbsp ground flax seeds/flax meal, 3 tbsp poppy seeds, 1/2 c sugar, 1/4 c + 1 tbsp canola or coconut oil, 1 and 1/2 lemons (juiced) + zest from 1 lemon, and 1 tsp pure vanilla extract
HOW YOU MAKE THEM:
🍋 Pre-heat oven to 375 degrees.
🍋 Line a 12 well muffin tin with baking cups or spray with cooking spray. Set aside.
🍋 In a small dish combine milk and apple cider vinegar. Let sit approx. 10 min. until it starts to curdle.
🍋 Next, in a medium-size mixing bowl combine: flour, baking powder, baking soda, salt, flax and poppy seeds. Stir until well-combined. Set aside.
🍋 In a separate bowl, whisk together: sugar, oil, lemon juice, lemon zest and vanilla.
🍋 Gradually add in your curdled milk, whisking as you add- until well-incorporated.
🍋 Next, add your dry ingredients to the wet, until just combined. Be careful not to over-work the batter.
🍋 Spoon batter evenly between 11- 12 muffin wells.
🍋 Bake muffins for approx. 18 min, until lightly browned on tops and cooked through.
🍋 Once done, remove from oven and allow to slightly cool. Then serve, or allow to cool completely before storing. Yay! 😋🙌🏻
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