All the goodness of a lemon poppy seed muffin, with a tangier, summer twist! Did I mention that they're only 150 calories each and only 4 grams of sugar per muffin? No guilt for eating these, you stud muffin, you.
Let's have a little blast from the past: My gluten-free and vegan lemon poppy seed muffins were the FIRST baked recipe that was a success. It was on this very day in 2014 that I went to the kitchen saying, "If this doesn't work, I'm giving up on vegan baking." You guys, I won't lie to you. Vegan baking is hard. Eggs really are the glue that hold cookies, cakes, crusts, breads, waffles, and muffins together. Without them, you absolutely need a recipe to guide you, or be prepared to eat mush... a lot. Dozens of recipes before this died in a soggy graveyard (read: thrown down the garbage disposal or out the window in frustration. Literally out the window.) but this one made the cut. Those muffins could probably feel my wrath even before they entered the oven. Alas, one year ago, the most beautiful, tasty, airy lemon poppy seed muffins I've ever had were born. Check back on Instagram for the original picture!
In lieu of recent (new) food allergies, lemon is no longer an acceptable food (for now.) Another challenge, aha! My favorite. The normal mini dose of "life updates" is going to be postponed until I'm in better spirits. Still waiting on surgery/procedure test results, and the wild goose hunt for the new mysterious health problems continues. In the mean time, let's grab lemon's tangy cousin, lime, and those delightful, juicy summer strawberries that are finally coming into season, and get to mixing!
Prep time: 5 minutes
Cook time: 18-20 minutes
Total time: 25 minutes.
Amount Per Serving: 1 muffin
*Note: Can use 2 c. GF flour mix of choice; for heavier flours, add an additional 1/2 Tbs. baking powder
And there you have it, friends. Muffins that your body will love as much as your taste buds do.