Vegan Lemon Ginger Poppy Seed Muffins

This past Sunday afternoon it was raining cats and dogs here in Halifax (which really put a damper on taking blog photos, but anyway), and as a result I was cooped up indoors for WAY too long. Rather than go completely shack wacky I decided to make some muffins. These vegan lemon poppy seed muffins to be exact! 

I mostly stuck to the ingredients from the original recipe with the exception of using entirely whole wheat flour because I didn’t have any white flour on hand. I would love to try this recipe again with a gluten free flour since I’ve been doing really well to avoid gluten recently. When I was purchasing my poppy seeds this weekend at Bulk Barn I noted they’ve really has beef up their gluten free section. Most notably I noticed a gluten free all-purpose flour (boo to the ya!) that I am intrigued about experimenting with (I’ll keep you posted).

In the recipe you will note below the author suggests the lemon extract is optional. I would argue no! This is not optional if you like the flavor of lemon I would 100% go for it! I decide to include the lemon extract in my recipe, and I’m SO glad that I did. I also read in some of the comments from the Healthy. Happy. Life website that some people downgraded the poppy seeds, and suggested it was plenty, and so I also did the same. I used about 1/4 cup rather than a 1/2, and it was definitely plenty! I think next time I might even add some chia seeds for some added omega 3s 🙂

Lemon Ginger Poppyseed Muffins

Original recipe retrieved here: Healthy. Happy. Life
 vegan, makes 12 muffins


1 1/2 cups white flour
3/4 cups whole wheat flour (only used ww flour)
1/2 cup poppy seeds (only used 1/4 cup)
1/3 cup vegan buttery spread OR canola oil + 1/4 tsp salt (used olive oil)
2 tsp baking powder
1/2 cup lemon juice
1 tsp lemon zest
2 tsp ginger powder
1/2 cup plain soy milk
1/2 cup applesauce
2/3 cup sugar + some for sprinkling on top (I didn’t bother adding some to the top)
1/4-1/2 tsp lemon extract (opt’l)

Preheat oven 375

Combine all dry ingredients in one bowl, and set aside. Combine all the wet ingredients in another bowl and mix. Begin to fold the wet ingredients into the dry mixture. Fold well by hand.

Pour batter into lined or greased muffin tins. An ice cream scoop with a release handle works really well, and prevents a huge mess.

Bake at 375 degrees for 20 minutes (mine needed an extra 5 minutes or so). When I took mine out after 20 minutes and I inserted a toothpick it came out dry, but when I bit into one I almost barfed because it wasn’t near done! Nothing upsets me more than an undercooked baked good. I put them back in and I waited until mine where turning golden brown on the top, and then I took them out. They were much better the second time around! Phewf!

Cool & Serve!

Happy Tuesday!
Short Presents

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