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5 from 1 vote

These vegan lemon poppy seed muffins taste like little pieces of sunshine. Made with both poppy seeds and chia seeds, these plant-based muffins have an unexpected punch of protein as well. Poppy seeds are also a good source of magnesium and calcium.

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5 from 1 vote

Lemon Poppy Seed Muffins

Yield 2 – 2 1/2 Dozen
Prep Time 10 minutes
Cook Time 25 minutes
These vegan lemon poppy seed muffins taste like little pieces of sunshine. Made with both poppy seeds and chia seeds, these plant-based muffins have an unexpected punch of protein as well. Poppy seeds are also a good source of magnesium and calcium.

Ingredients 
 

Instructions 

  • Preheat oven to 350°F and line muffin tins. 
  • In a small bowl, combine 6 tablespoons flaxseed meal and 12 tablespoons water, then let sit. 
  • In a medium bowl, mix all dry ingredients together. 
  • In a large bowl, combine all wet ingredients together, adding flaxseed meal mixture last. 
  • Slowly mix in dry ingredients to large bowl. 
  • Thoroughly combine all ingredients using a mixer or spoon.  
  • Scoop into muffin tins and bake for 25 minutes. 
  • Enjoy for breakfast, dessert, or for a snack!

Notes

Please read through the above blog post for helpful tips & tricks!

Nutrition

Calories: 1887kcal, Carbohydrates: 404g, Protein: 38g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Sodium: 1393mg, Potassium: 1399mg, Fiber: 26g, Sugar: 172g, Vitamin A: 21IU, Vitamin C: 38mg, Calcium: 585mg, Iron: 15mg

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