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–+ servings

Vegan Lemon Poppy Seed Cornbread Muffins

These Vegan Lemon Poppy Seed Cornbread Muffins combine the best of two world (lemon and cornbread muffins) into a delicious bakery style dairy-free muffin!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Dessert
Cuisine Dairy-Free, soy-free, Vegan
Servings 6 large muffins
Calories 373 kcal

Ingredients
  

Muffins

  • 3/4 cup organic yellow corn meal
  • 1 1/2 cups all purpose flour
  • 3/4 cup sugar
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 tsp poppy seeds
  • 1 Tbsp fresh lemon zest
  • 2 Tbsp almond oil
  • 1/4 cup fresh lemon juice
  • 1 Tbsp apple cider vinegar
  • 1 cup water

Lemon icing drizzle

  • 1/2 cup powdered sugar
  • 2 tsp fresh lemon juice

Instructions
 

  • Preheat oven to 400 degrees F and lightly grease the bottom of a 9x9 glass baking dish
  • Mix all of the dry ingredients
  • Add the wet ingredient and mix well
  • Fill 6 large, lined muffin tins with all the batter, distributing it evenly (you can use regular muffin tins as well; adjust the bake time)
  • Bake for 20 minutes or until done in the center (adjust to 14-15 minutes if using a 12-tin muffin pan)
  • Let cool to warm (or cooler); mix the powdered sugar and fresh lemon juice and drizzle on top (or add sugar sprinkles ... or both) ... and then enjoy!

Notes

 
© Kitchen Gone Rogue. www.kitchengonerogue.com

Nutrition

Calories: 373kcalCarbohydrates: 75gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 431mgPotassium: 118mgFiber: 3gSugar: 35gVitamin A: 1IUVitamin C: 6mgCalcium: 95mgIron: 2mg
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