Vegan lemon and poppy-seed muffins

Vegan lemon and poppy-seed muffins

Total: 45 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / piece: 196 kcal
, Fat: 5 g
, Carbohydrate: 35 g
, Protein: 2 g

Lemon-flavoured cakes are a favourite of mine. Lemon adds freshness and lightness, making these muffins a real tasty treat for the summer. They have added lemon juice and zest for that ultimate pizazz – every single bite is full of flavour! The glazing adds a certain tartness to the muffins, complementing them perfectly. The recipe requires only one bowl and takes approx. 30 minutes to prepare, so the muffins are perfect for baking on the spur of the moment for a weekend with friends.


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Muffin mixture

½dl sunflower oil
150g sugar
1 organic lemon, use grated zest and 1 tsp of juice
2 ⅓dl oat drink
210g white flour
1pinch salt
1tsp baking powder
½tsp sodium bicarbonate
1tbsp poppy seed


100g icing sugar
1tbsp lemon juice
1 organic lemon, a little grated zest
½tbsp blue poppy seeds
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For a muffin tin with 12 holes each approx. 7 cm in diameter, filled with muffin cases or greased

How it's done

Muffin mixture

Mix the oil, sugar, lemon zest, lemon juice and oat drink thoroughly in a bowl. Add the flour, salt, baking powder, bicarbonate of soda and poppy seeds to the mixture and mix well. Spoon the batter into the prepared muffin tin.

To bake

Approx. 15 mins. in the centre of an oven preheated to 180°C. Take the muffins out of the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.


Mix the icing sugar and lemon juice until smooth. Spoon the glaze over the muffins, decorate with the lemon zest and poppy seeds.

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