Vegan lemon and poppy-seed muffins

Total time: 45m
Preparation Time: 30m

For 12 piece


Lauren  - laurencariscooks

Nutritional Information

Contains 196 Kcal, 2g Protein, 35g Carbohydrates, 5g Fat


  • Muffin mixture
  • 0.5 dl sunflower oil
  • 1 organic lemon, use grated zest and 1 tsp of juice
  • 150 g sugar
  • 210 g white flour
  • 1 pinch salt
  • 2.4 dl oat drink
  • 1 tsp baking powder
  • 0.5 tsp sodium bicarbonate
  • 1 tbsp poppy seeds
  • Glaze
  • 1 tbsp lemon juice
  • 100 g icing sugar
  • 1 organic lemon, a little grated zest
  • 0.5 tbsp blue poppy seeds
  • Utensils
  • For a muffin tin with 12 holes each approx. 7 cm in diameter, filled with muffin cases or greased

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  • Muffin mixture

    Mix the oil, sugar, lemon zest, lemon juice and oat drink thoroughly in a bowl. Add the flour, salt, baking powder, bicarbonate of soda and poppy seeds to the mixture and mix well. Spoon the batter into the prepared muffin tin.
  • To bake

    Approx. 15 mins. in the centre of an oven preheated to 180°C. Take the muffins out of the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.
  • Glaze

    Mix the icing sugar and lemon juice until smooth. Spoon the glaze over the muffins, decorate with the lemon zest and poppy seeds.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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