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mini lemon poppyseed muffins

Posted on February 3rd, 2012  |  No Comments

Well hello,

Happy Friday (afternoon/evening)!

I’ve got another mini treat for you here and it’s in the form of muffins, not pies, so you won’t feel bad eating them all the time any time of day.

And guess what? They’re vegan!

I’ve made a few vegan dishes on the talking kitchen, but it was never intentional. Not that I’ve got something against veganism or anything, or I think it’s good to eat animal products all the time, I just really never thought about it.

And then I made these.

Wanting to cut back on the fat a little, I used just a 1/3 cup of coconut oil, and wouldn’t you know it we were plum out of eggs.

So I made one. (no I’m not part chicken) I made a flax egg, which was really quite cool to see come together, and then to see it actually worked in holding my mini muffins together, really cool stuff.

Also cool,

and I couldn’t tell the difference at all. Yay!

I say that to those out there who thinks things like flax eggs and vegan eating is weird. It’s not weird, just different. People are trying to eat different to get different results than the typical American on the typical American diet. I’m all for it.

So are mini lemon poppyseeders.

I poured a teeny tiny bit of lemon powdered sugar glaze on each, totally not necessary, but does add a nice lemon burst in your mouth.

Wanna know something else? These were a huge hit at the school on Monday morning. Like huge. All day I had people telling me how much they liked the muffins, and they were doubly impressed when I told them they were vegan.

So among the beer and snacks for the Super Bowl this weekend, why not whip yourself up a batch of these babies.

Sure to impress, and you can still fit into your dress after eating 3 or 4 or 6 or 7 of them. :)

Happy Friday!



mini lemon poppyseed muffins

by lafig

Prep Time: 20 minutes

Cook Time: 18-20 minutes

Ingredients (36 mini muffins)

  • Dry
  • 1 c. all-purpose flour
  • 1 c. whole wheat pastry flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt
  • Wet
  • 1/3 c. Coconut oil, room temperature
  • 3/4 c. Raw sugar
  • 1 flax egg (1Tbsp flax seeds + 4 Tbsp water food processed and let to sit in fridge for a few mins)
  • 2 lemons, zested and juiced
  • 1 c. plain low-fat yogurt
  • Glaze
  • 1/2 lemon, juiced
  • ~1/4 c. Powdered sugar


Preheat the oven to 350 degrees. Line a mini muffin pan with mini muffin liners. Cream together the coconut oil and sugar. Then add the yogurt and mix thoroughly. Last, add the lemon juice, zest and the flax egg.

In a separate bowl, sift together the dry ingredients. Add it in parts to the wet ingredients. Not over mixing the dough.

Scoop about a tablespoon into each mini muffin liner. Bake for 18-20 minutes, check doneness with a toothpick.

While the muffins are baking make the glaze by fork whisking the lemon juice and sifted powdered sugar together.

Let muffins cool in pan for 3-5 minutes, then remove to cooling rack and spoon 1/8 tsp glaze onto each.


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