Indulge in the best vegan and gluten-free lemon poppyseed muffins that are bursting with flavor. Perfect for a delicious and healthy treat!
Deliciously Citrusy and Allergen-Friendly Lemon Poppyseed Muffins
Today we’re sharing a delicious recipe for gluten-free lemon poppyseed muffins that are incredibly airy and moist. The secret ingredient? Aquafaba! These muffins turned out better than expected and are definitely a must-try for anyone looking for a gluten-free treat.
To make these muffins, you’ll need a combination of gluten-free flours, poppy seeds, baking soda, salt, aquafaba, oil, cane sugar, plant milk, vanilla extract, lemon juice, lemon zest, and brown sugar for topping. The key is not to overmix the batter – simply combine the dry and wet ingredients until just incorporated before baking at 375°F for 17-20 minutes.
Zesty Citrus Delight: Irresistibly Delicious Vegan and Gluten-Free Lemon Poppyseed Muffins!
Honestly I have no idea if there’s enough oh here let me fix the camera y’all definitely think I have more than a tablespoon two spoons cuz this is too scary welcome back to my channel my name is Carly and if you are new here I make gluten-free and vegan eats today I’m going to be making lemon poppy seed muffins I’m going to be altering the.
Recipe and trying something new it’s been a long time since I’ve made these I don’t think I’ve made these gluten-free before for so we’re in for a treat today y’all let’s go we’re going to start by preheating our oven to 375° F and then we are going to do our dry ingredients starting off with flowers I am having haling I don’t know we’re going to be.
Doing 1 and 1/2 cups but we’re going to do one cup of our 1:1 gluten-free flour half a cup of allpurpose gluten-free flour 1 teaspoon of baking soda half a te spon of salt 2 tblsp of poppy seeds but honestly I have no idea if there’s enough so I might actually just like sub chees seeds for the amount that I don’t have so there’s one a teaspoon and a/4.
Short so that’s okay let’s whisk this together and then we are going to set it aside let’s go ahead and prepare our lemon ingredients one tablespoon so my zester this is probably prob too small of a little dish that I chose this is quite a large Lemon we’re just going to set it aside and then scoop out all of this goodness I definitely think I have.
More than a tablespoon with zust I usually just try to estimate gu estimate I mean these are lemon poppy seeds so if it’s extra lemony that’s totally fine and if we have extra you could always actually just make a frosting and then put some of the lemon zest in there so it’s like a lemony frosting that would be delicious we’re not going to make any.
Frosting toay but we’re just going to set that aside juice our lemon that we just zested all right we have our 1/4 of a cup it’s a little bit generous of a/4 of a cup sometimes I air on the generous side with gluten-free baking because it does absorb more liquid especially when the recipes I’m using are originally.
Used normal flour it’s okay to add like just a little a hair more liquids you know what I mean so I pretty much used that entire humongous Lemon Let’s get all of the other ingredients here going to do 1/3 of a cup of Aqua Faba so the liquid from can of chickpeas oh that’s a lot okay you can whisk but I’m going to use.
My hand mixer to beat the aquaa until it’s frothy we are looking nice and frothy I just wanted to make sure that you couldn’t see any of the liquid so it’s all frothy it’s about a minute and then we’re going to add in our oil and we’re going to whisk as we go or beat as we go now we add our sugar it’s 3/4 of a.
Cup I’m going to do 1/4 at a time and beat after each addition half a cup of soy milk our 1/4 cup of lemon juice and our this is supposed to be 3/4 of a teaspoon of vanilla but uh I overfilled it a little bit much so it’s more like a teaspoon but that’s.
Okay last but not not least we’re going to add our zest in here I feel like that’s probably unnecessary all right we have our wet let’s grab our dry and we will pour it in we’re going to mix gently we don’t want to over mix this Perfection let’s pour them into our cups.
I’m scared I’m not going to lie y’all now we’re aiming for like 2/3 full sprinkle some brown sugar on the top you can use coarse sugar I have brown so that’s what I’m going to use.
And pour the rest into our 8 by8 square pan and I have actually really high hopes for this because the batter is looking amazing oh there’s some there’s some unmixed portion in there okay I’m just going to scoot it around here and I’m trying to do this.
Fast y’all because we got to get the these in the oven while everything is bubbling and good so it doesn’t Crash and Burn okay let’s pop them in the oven now we are popping them both in the oven at the same time yes because it’s only half the batter is in the square pan it might take just the same amount of time as the muffins so we’re going to start.
At 17 minutes at 375 degrees fah um we then then we’ll check on them around either the 15 minute or 17 minute Mark and see where each of them is at all righty guys it at the 17 Mark minute Mark I pulled out both the muffins and I know they’re a little flat but they look so good and they’re done and then I also decided to.
Test this one and what do you know it also was done you guys um look at this beautiful Crum oh my gosh okay let’s cut it up maybe if I go from this angle the lighting is better oh this is challenging with one hand y’all let’s take a look see oh my gosh look at how perfect that.
Is a little bit Brown and the edges were a little bit Brown too like look at that OMG y’all okay let’s give it a try I am thinking of using putting a glaze on it um for my Instagram reel video uh just mixing some milk like soy milk with um powdered sugar and and like till it’s thick enough basically to like be a glaze I’ll probably just do.
That but oh my God these are perfect oh my God these are legitimately perfect I’m so shook not shook cuz I had such a good feeling about this like they’re like spongy yes the muffins didn’t rise like I thought they was hoping the faster you.
Get them in the oven the better rise you’ll get y’all so maybe that’s why but I am like shocked at how like light and Airy these are the perfect amount of sweetness with that little bit of like tart man these are so good okay these.
Are amazing okay I’m so happy that I got to that this worked out so well for you guys well for you guys for me oh my gosh anyways yall have to try this recipe I’m going to make up that little glaze and put it on my um put it on like the muffin version I’ll put it put at the end of this video the short that I make out of it so y’all can see.
At the end if you watch this whole video you can get to see the end where I finish filming it and put the glaze you know like a short I’ll just put at the end I’ll see you in the next video bye
