Lemon and blue poppy seed muffin

vegan, vegetarian

Decided to celebrate beginning of autumn with summer recipe – lemon and poppy seed muffins. Love lemon cakes as much I love being off on Monday. That is why today was a perfect day to get out of bed early and start to occupy the kitchen. Muffins are ideal for breakfast or after-work snack (I could eat it them as a starter and after every meal).


So, don’t waste your time and kick off Monday with something sweet. The recipe is very easy to make and preparation won’t take more than 20 minutes.


To start make flax egg – mix 2 tbsp flax meal and 5 tbsp warm water and let the mixture sit for about 10 minutes so it develops a gelatinous texture.

Wet ingredients

200 ml almond milk

juice from half of lemon

zest from one lemon

100 ml agava syrup (if you want them sweeter can add more agava syrup or add some extra sugar)

80 ml coconut oil

Dry ingredients

250 g white flour

50 g almond meal

1,5 tsp of baking soda

2 tbsp of poppy seed – I used blue poppy seed


cup of icing sugar

1 tsp of lemon juice

1 tsp of water

Heat oven to 180’C. Mix almond milk, coconut oil,  agava syrup and flax egg in one bowl. In second bowl stir in all dry ingredients. Pour wet ingredients to the bowl with flour. Add juice from half of lemon nd lemon zest and mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.

Fill muffin cases two-thirds full and bake for 20-25 mnutes, until risen and a skewer inserted in the middle comes out clean. Leave the muffins to cool for a few minutes and transfer to a wire rack to cool completely.

To prepare lemon glazing add icinig sugar with lemon juice and water to a cup and mix until smooth. Sprinkle with lemon zest.