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Lemon Poppyseed Vegan Muffins

Serves 12 15 minute prep time

By Morgan Shupe on May 27, 2014, categorized in Breakfast, Snacks

Lemon Poppyseed Vegan Muffins

Bakery staples get an upgrade in these Lemon Poppyseed Muffins with an addition of Vega Sport® Performance Protein to the batch.

Ingredients

  • 1½ cup gluten-free all-purpose flour
  • 1½ tsp baking soda
  • ½ cup oats, ground
  • 1 serving Vanilla Vega Sport® Performance Protein
  • 1 Tbsp poppyseeds
  • ½ tsp salt
  • 2 lemons, zested and juiced
  • 1 cup coconut sugar
  • 1 cup non-dairy milk
  • ⅓ cup coconut oil, melted
  • 1 tsp vanilla extract

Preparation

  • Preheat oven to 375 degrees F.

  • In a mixing bowl combine flour, baking soda, ground oats, protein, poppyseeds and salt

  • In a separate mixing bowl, combine lemon zest and juice, coconut sugar, milk, coconut oil and vanilla extract.

  • Combine wet and dry ingredients and pour into a greased muffin tin. Bake 17-20 minutes or until a toothpick comes out clean.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe

In this recipe

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