All the goodness of lemon poppy seed muffins, with a tangier, summer twist! Did I mention that they’re only 150 calories and 4 grams of sugar per muffin? No guilt for eating these, you stud muffin, you.
Let’s have a little blast from the past:
You guys, I won’t lie to you. Vegan baking is hard. Eggs really are the glue that holds 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.) 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.” My gluten-free and vegan lemon poppy seed muffins were the FIRST baked recipe that was a success.
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. (No sarcasm intended this time.) 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 that I talked about here, 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!
Strawberry Lime Poppy Seed Muffins
- 2 Tbs. poppy seeds
- 1/2 c. tapioca flour*
- 1/2 c. buckwheat flour*
- 1 c. brown rice flour*
- 1 Tbs. baking powder
- 1/2 tsp. salt
- 1/3 c. baking Truvia
- 2/3 c. almond milk
- 1/3 c. strawberry puree
- 2 Tbs. honey (or agave if you prefer)
- 1/3 c. vegetable oil
- 3 Tbs. fresh lime juice
*Note: Can use 2 c. GF flour mix of choice; for heavier flours, add an additional 1 tsp. baking powder
- Preheat oven to 375°F.
- Whisk together flour, baking powder, and salt to add air to the mixture.
- Mix baking Truvia, almond milk, strawberry puree*, honey, oil, and lime juice. *To make strawberry puree, blend strawberries until they are a smooth pulp. If necessary, use 1 Tbs. lime juice to help mix.
- Gently fold wet ingredients into dry, being very careful not to over mix. If you over mix, the muffins may end up dense and soggy. The muffin batter should be slightly sticky, but not runny.
- Bake in the oven for 18-20 minutes. (I had a little fun with the leftover strawberry puree by swirling some on top.)
- They should be lightly golden on top. To check if they are cooked through, insert a toothpick and it should come out clean. If not, bake an additional 2-5 minutes.
*I don't count calories. My recommendations on calorie counting and nutrition can be found here
And there you have it, friends. Muffins that your body will love as much as your taste buds do.