Do you ever dream of ingredients you WISH you had in the pantry, but have a hard time justifying a purchase? Saffron, for example, is one spice that I truly enjoy using but WOW it is pricey and I don’t need to live that kind of high life😅
Poppy seeds are another example; they’re really fun to have on hand, but how often do I use them? Rarely. Until I realized…the bulk spice section of a grocery story near by house sells a wide variety of affordable/niche nuts and seasonings! So we can totally justify buying a small amount. THIS recipe is one where it is definitely worth it. Enter: the fluffiest vegan muffins I’ve ever had.
Muffins without eggs have always been somewhat of a challenge for me; they tend to rise in the oven and then immediately fall flat once cooled. No one likes biting into a dense dough ball, no matter how delightfully lemony it may taste.
I am happy to report that I’ve discovered two secrets that help us avoid this common issue:
- Use not one but TWO flax eggs, and let them sit for a full five minutes to bind together.
- Fill only nine or ten muffin cups in the pan. Most muffin recipes call for employing all twelve, but I’ve found that using less and slightly overfilling each compartment removes the risk of a too-small final product.
The glaze here is totally optional but does lend a bakery-style element of fun. I hope you enjoy these easy vegan muffins! Know that I’ll be making them on repeat at least until spring is finally here🌸 The recipe is inspired by Minimalist Baker and yields nice to ten muffins.
- 2 TBS ground flax seeds
- 3/4 cup unsweetened applesauce
- 1/3 cup lemon juice (bottled is fine)
- 1/3 cup melted coconut oil
- 1/2 tsp almond extract
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1/3 cup brown sugar
- 3/4 tsp sea salt
- 2 tsp baking soda
- 2 TBS poppy seeds
- 1 and 1/2 cup white whole wheat flour (feel free to sub Gluten-Free 1 for 1, it should work)
- 1/2 cup rolled oats
- Glaze: 3/4 cup powdered sugar + 3/4 tsp lemon juice
- Preheat your oven to 350 degrees F and lightly oil or line a muffin tin with wrappers. Set aside. In a large mixing bowl, combine 2 TBS ground flax seeds with 5 TBS water and mix. Set aside for 5 minutes to firm up; this will act as your egg substitute.
- To the same large bowl, add applesauce, lemon juice, coconut oil, almond extract, maple syrup, almond milk, brown sugar, sea salt, and baking soda. Whisk for 30 seconds or so until foamy and blended.
- Add in poppy seeds, flour, and oats. Stir until incorporated but try not to over-mix. It should be fairly thick.
- Divide batter in muffin tins with generous scoops; you should only make about nine or ten muffins.
- Bake for about 25 minutes, checking for doneness at the 20 minute mark in case your oven is fast. Check this by sticking a knife in the center of one of the muffins. If it comes out clean, you’re ready!
- Remove from oven and let cool for a few minutes in the tin before transferring to cool completely on a rack.
- To glaze, in a small cup whisk together powdered sugar and lemon juice until thick without clumps. Drizzle on muffins and enjoy! These are best stored in the fridge where they will last for about a week.