Lemon Sesame Muffins Vegan Food

VEGAN LEMON-POPPY SEED MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 9 muffin cups or line cups with paper liners.
• Whisk sugar, lemon juice, oil, lemon zest, and lemon extract together in a bowl until evenly blended. Add coconut milk and stir until well combined. Sift flour, baking powder, baking soda, and salt together in a separate bowl. Stir into sugar mixture. Fold in mashed banana and poppy seeds.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, at least 25 minutes.
• Mix confectioners' sugar and 1 tablespoon lemon juice together in a bowl. Brush glaze on top of the cooled muffins.

LEMON SESAME MUFFINS (VEGAN)

Steps:

• Preheat oven to 350, line a muffin tin with liners or spray lightly.
• Mix the dry ingredients together in a large bowl.
• In a small bowl or meas. cup, add the apple cider vinegar to the almond milk and set aside.
• In another small bowl, mix the ground flax with the water, whisk for a minute then set aside.
• Whisk the rest of the wet ingredients together in a separate bowl then add in the almond milk mixture and the flax "egg" mixture.
• Add wet to the dry, mix well but do not whip or over mix.
• Pour into prepared muffin tin and sprinkle with sesame seeds and sugar.
• Bake for about 22-23 minutes.