Preheat oven to 180c.
Line a 12 cup muffin tin with muffin wrappers
In a blender, whizz together the oil, yogurt, lemon juice and prepared egg replacer.
In a large bowl, sift the dry ingredients except for the poppy seeds.
Stir in the poppy seeds and lemon zest.
Make a well in the middle and pour in the wet ingredients.
Stir until just combined. The mixture should still have a few little lumps.
Pour into the prepared muffin cases and bake for about 18-20 minutes or until they are risen and just spring back to the touch.
- Make sure to leave muffins 10 minutes before eating, they will be much less crumbly!
- You can use self-raising gluten-free flour instead
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Better than Coffee-Shop Lemon Muffins
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.