Gluten Free Vegan Lemon Poppy Seed Muffins

Happy Mother’s Day! I made these for my mom yesterday because they are her favorite. She’d been purchasing the Whole Foods GF Lemon Poppy Seed Muffins and I decided I could make them for her for much less. Plus, these are made with love. Not to say the others aren’t, but all of my cooking and baking starts with unconditional love for food and the people I cook for.

This recipe was adapted from the one found here. I didn’t use any sugar in these. Instead, I used ripe mashed bananas. I also used almond milk instead of soy because, for some reason, we are having a hard time with soy. Therefore, these muffins are gluten free, (added) sugar free, casein free, dairy free, soy free and vegan. I win and so do you.**

Ingredients

2 cups of BRM GF All Purpose Baking Flour

2/3 cup of ripe, mashed bananas

3 teaspoons of baking powder

¼ teaspoon of salt

1 teaspoon of finely grated lemon zest

2 teaspoons of poppy seeds

1 1/3 cup of Silk Pure Almond milk

Juice of 1 lemon

3 tablespoons of canola oil

1. Preheat the oven to 375 degrees. Line a muffin tin or grease the tin to prevent the muffins from sticking.

2. You’ll need two bowls; mix dry ingredients in one bowl and the wet ingredients in the other. Tip: Before squeezing the lemon for its juice, roll it around on the counter to release the juices. Always squeeze the lemon face up to prevent the seeds from dropping into your bowl.

3. Add the wet ingredients to the dry ingredients and combine until they are just mixed.

4. Fill the cups 2/3 of the way full. Note: Gluten free vegan baked goods don’t rise as much as conventional baked goods

5. Bake for 25 minutes or so. You’ll know they’re done when you can smell them and the tops are golden brown.

**I lied. There are seven grams of sugar per one cup of Silk Pure Almond milk.

Happy Mother’s Day! I made these for my mom because they are her favorite. She’d been purchasing the Whole Foods GF Lemon Poppy Seed Muffins and I decided I could make them for her for much less. Plus, these are made with love. Not to say the others aren’t, but all of my cooking and baking starts with love.

This recipe was adapted from the one found here. I didn’t use any sugar in these. Instead, I used ripe mashed bananas. I also used almond milk instead of soy because, for some reason, we are having a hard time with soy. Therefore, these muffins are gluten free, (added) sugar free, casein free, dairy free, soy free and vegan. I win and so do you.

Ingredients

2 cups of BRM GF All Purpose Baking Flour

2/3 cup of ripe, mashed bananas

3 teaspoons of baking powder

¼ teaspoon of salt

1 teaspoon of finely grated lemon zest

4 teaspoons of poppy seeds

1 1/3 cup of Silk Pure Almond milk

Juice of 1 lemon

3 tablespoons of canola oil

1. Preheat the oven to 375 degrees. Line a muffin tin or grease the tin to prevent the muffins from sticking.

2. You’ll need two bowls; mix dry ingredients in one bowl and the wet ingredients in the other. Tip: Before squeezing the lemon for its juice, roll it around on the counter to release the juices. Always squeeze the lemon face up to prevent the seeds from dropping into your bowl.

3. Add the wet ingredients to the dry ingredients and combine until they are just mixed.

4. Fill the cups 2/3 of the way full. Note: Gluten free vegan baked goods don’t rise as much as conventional baked goods

5. Bake for 25 minutes or so. You’ll know they’re done when you can smell them and the tops are golden brown.

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One Comment Add yours

  1. Nicole says:

    These muffins are yummy!

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