Is it your turn to bring morning tea soon? Needing a little creative inspiration? Voila, here you have it. Coconut lemon and poppy seed muffins, they’re vegan, they’re gluten-free and most importantly they’re absolutely scrumptious!
1 cup buckwheat flour
1.5 cups shredded coconut
1tsp baking powder
peel of 1 lemon, approx. 1 tsp
¼ cup poppy seeds
1 cup raw cane sugar/ coconut sugar
200ml chickpea water (the amount in one large can of chickpeas)
½ cup Kingland Dairy Free Natural Unsweetened Greek Style Yogurt
½ cup soymilk
Preheat your oven to 180°C
Add buckwheat flour, shredded coconut, baking powder, lemon peel, poppy seeds and the sugar into a large mixing bowl.
Whip your chickpea water until it forms stiff peaks, similar to the consistency of whipped egg whites.
Add the soy milk, soy yogurt and lemon juice to the dry ingredients and mix until well combined.
Fold in the whipped chickpea water.
With the help of an îce cream scoop distribute the batter onto the muffin liners. Add one scoop to each muffin liner, you will get approximately 14-16 muffins with this amount.
Place your muffins in the preheated oven and bake for 20 minutes or until a tooth pick stuck in the middle comes out clean.
When your muffins are done let them cool completely. Then whisk together the lemon juice and the icing sugar and drizzle your muffins with the glaze. Top with lemon peel and poppy seeds.