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Vegan Lemon Poppy Seed Muffins

These delicious lemon poppy seed muffins are perfect for a grab-and-go breakfast. The flavor is bright and refreshing, and it's an easy recipe that's also healthy and vegan. Bake them over the weekend, and they'll be ready to satisfy your morning hunger for the entire week.

How to Make It

  1. Gather the ingredients.
  2. Preheat the oven to 350 F and prepare a 12-cup muffin tin either with liners or by lightly greasing. In a large bowl, mash 3 bananas with a fork until soft.
  3. Add the oil or vegan margarine and sugar. Mix until creamy.
  4. In a separate bowl, combine the flour, salt, and baking soda until well mixed. Add the flour mixture to the banana mixture, stirring gently just to combine. Don't overmix. The batter will be thick. If the batter is too dry and not malleable, mash the remaining banana and mix it in.
  5. If using walnuts, gently fold them in. Alternatively, you can sprinkle them on top of each muffin before baking.
  6. Carefully spoon the batter into the muffin tins, filling each well about 2/3 full. If desired, sprinkle the organic sugar on top just before baking.
  7. Bake the muffins for about 25 minutes or until a toothpick comes out clean when inserted in the center of a muffin. Let cool for a few minutes and enjoy while still warm. Cool entirely for longer storage. Enjoy.

Ingredients

  • 3 to 4 very ripe medium bananas
  • 1/4 cup oil, or softened vegan margarine
  • 1 cup organic granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 cup chopped walnuts, optional
  • 2 tablespoons demerara sugar, or any organic sugar, optional

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