VEGAN AND GLUTEN-FREE LEMON POPPY SEED MUFFINS

Vegan and Gluten-Free Lemon Poppy Seed Muffins image

A delicious vegan and gluten-free version of lemon poppy seed muffins.

Provided by My Hot Southern Mess

Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes

Time 55m

Yield 18

Number Of Ingredients 14

Ingredients

1 cup unsweetened soy milk
1 teaspoon apple cider vinegar
2 cups gluten-free all purpose baking flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon poppy seeds
⅔ cup sugar
⅓ cup canola oil
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup confectioners' sugar
2 tablespoons fresh lemon juice

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line cups with paper liners.
Whisk soy milk and apple cider vinegar together in a bowl. Set aside and allow to curdle to create "buttermilk", about 10 minutes.
Stir gluten-free flour, baking powder, baking soda, salt, and poppy seeds together in a separate bowl. Whisk together sugar, oil, and lemon zest together in a large bowl. Slowly stir in lemon juice, vanilla extract, and "buttermilk"-mixture. Add flour mixture and mix until batter is combined.
Spoon batter into the prepared muffin cups, filling each 2/3 full.
Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in tins for 5 minutes. Transfer to a wire rack to cool completely, 10 to 15 minutes.
While the muffins are cooling, whisk together confectioners sugar and 2 tablespoons lemon juice in a small bowl and create a smooth glaze. After the muffins have cooled, drizzle glaze on muffin tops.

Nutrition Facts : Calories 153.7 calories, Carbohydrate 26.7 g, Fat 5.1 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 0.4 g, Sodium 174.4 mg, Sugar 15.2 g