Vegan Bursting with Blueberries Lemon Poppy Seed muffin

I really want to try these!

Plant Based Pre-Med

Vegan Lemon Poppy seed Muffins with Blueberries

These sunny day inspired muffins are perfect for breakfast or snacking. It’s rare we have a sweet treat around the house, but I can make an exception once in a while when the mood hits.

Fresh squeezed lemon juice works well in this recipe, it tastes better in my opinion. It only takes a few extra minutes. If you’re putting in the time to make muffins from scratch, juicing by hand is worth it! I used two large lemons in this recipe to come up with the 2/3 cup. 

Without the addition of eggs, oil or dairy, the texture may be new to you if you’re not use to cooking this way. The muffins will be thick, and not runny. Almost like the texture of dough, without the elasticity.

Who said eating healthy had to taste healthy anyway?

Preheat oven to 360 degrees.

In a bowl combine:

Dry

1/2 cup…

View original post 283 more words

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s