Lemon Poppyseed Muffins (Vegan)

• 2-1/2 cups Whole Wheat Flour
• 2 Tablespoons Poppyseeds
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 3/4 teaspoons Sea Salt
• 2 whole Flax Eggs
• 1 cup Non-dairy Milk
• 1/2 cups Coconut Sugar
• 2 Tablespoons Lemon Zest
• 1/2 cups Lemon Juice
• 1/4 cups Coconut Oil

1. Preheat oven to 400u0b0F and coat a muffin pan with melted oil or butter or cupcake liners.
2. Combine the dry ingredients (flour, poppyseeds, baking powder, baking soda, salt) in a large mixing bowl, stirring to combine. Set aside.
3. In a smaller bowl, whisk wet ingredients (flax eggs, milk, sugar, lemon zest, lemon juice, oil) until combined. Pour into dry ingredients and stir to combine. You can also use a stand mixer here, but don't mix too much. Be sure to leave a few lumps in the batter.
4. Pour batter into muffin tins, about 3/4-full. Sprinkle lightly with a touch of sea salt and bake for 15-17 minutes, or until a toothpick poked in the middle of a muffin comes out sparkly clean.
5. Let cool slightly before removing from the oven. Serve with vegan butter (highly recommended). Store leftovers in an airtight container for up to 1 week.

whole wheat flour, poppyseeds, baking powder, baking soda, salt, eggs, milk, coconut sugar, lemon zest, lemon juice, ubc

Taken from tastykitchen.com/recipes/breads/lemon-poppyseed-muffins-vegan/ (may not work)