Vegan Lemon Poppyseed muffins


Preheat the oven to 220C / 200 fan and line a muffin tin with muffin cases.

Sift the flour, baking powder, baking soda, flaxseed, poppy seeds, lemon zest and salt into a large mixing bowl. Stir to combine.

Add the maple syrup, coconut milk yog, almond drink, melted vegan butter, lemon juice and vanilla and mix to combine.

Add the wet ingredients to the dry and stir until smooth and thick.

Fill each muffin case with batter leaving 1/2cm space at the top for the muffins to rise a little.

Place the muffins in the middle of the oven. Bake at 220C / 200 fan for 5 mins. Reduce the temperature to 180C / 160 fan, don’t open the door and continue baking for an additional 20 to 25 minutes until golden on top and you can remove a skewer without crumbs sticking. The initial higher temperature helps the muffins get a golden crust.


Cream Cheese buttercream frosting

Mix the butter, creamy spread, lemon, and vanilla in a mixing bowl using an electric whisk until smooth. Add the icing sugar a little at a time and blend until smooth. Transfer to the freezer for about 30 mins or until it thickens to the ideal consistency.

Allow the muffins to cool in the tin for 2 mins then place on a wire rack to fully cool. Spoon icing on top of muffins and add a little lemon zest for decoration.


215g white spelt flour

2 tsp baking powder

1 tsp baking soda

1.5 tbsp ground flaxseed

1.5 tbsp poppy seeds

1 tbsp lemon zest

1/2 tsp salt

75ml maple syrup

210g Cocos Organic natural coconut milk yog

70 ml almond drink

3 tbsp vegan butter, melted + then cooled to room temp

2 tbsp lemon juice

2 tsp vanilla extract


Cream cheese buttercream frosting

30g vegan butter, soft

75g Cocos Organic Creamy Spread

1/2 tsp lemon juice

1/8 tsp vanilla essence

50g powdered icing