I like baking on a Sunday afternoon. It is a nice way of chasing the blues away. If I have the chance of having kids one day, it will be one of my favorite things to make with and for them : french crêpes, pancakes, cakes, fruit pies… anything really. It’s also a good way to make healthy snacks for the week.

This recipe is very easy and healthy as I used bio products and unrefined sugar (which I also used in small amounts). Oh and they are also vegan since I cannot have eggs or cow milk yet. It’s funny, ever since I stopped putting eggs in cakes or muffins, the texture has never been better. My muffins are now fluffy like the ones you buy in England.

For these lemon and poppy seeds muffins, I added some crispiness by putting some crunola on top of the muffin dough. The crunola was made out of buckwheat seeds, sunflower and pumpkin seeds, almonds and raisins. No sugar. It really added something special to the muffins. I also added some spices I had found on the market last summer, they are called iumi and consist of smoked lemon peel. They smell so good!

Without further ado, here’s the recipe.

Vegan lemon muffins

Temps de préparation 20 minutes
Temps de cuisson 12 minutes
Temps total 32 minutes
Portions 14 muffins


  • 2 cups of all purpose flour
  • 2 tbsp of baking soda
  • 1 tsp of bicarbonate of soda
  • 1 pinch of salt and pepper
  • 1 tsp of iumi (optional)
  • 1 tbsp of poppy seeds
  • 50 g muscovado sugar
  • 2 tbsp coconut oil
  • Juice and zest of 2 small lemons
  • 1 cup rice-almond milk
  • 1 tbsp apple cider vinegar
  • 20 g of crunola (or granola)


  1. Preheat the oven to 180°C. 

  2. Mix the rice-almond milk with the apple cider vinegar in a glass or a small bowl. Let it settle for 10min. 

  3. Mix together the dry ingredients in a bowl : flour, baking soda, bicarbonate, spices iumi, salt & pepper, and poppy seeds.

  4. In a large bowl, whisk together the coconut oil, muscovado sugar, lemon juice and zest. 

  5. Add in the curdled rice-almond milk. Whisk.

  6. Now poor in the flour mix slowly and progressively and mix until the dough is ready.

  7. On an aluminium tray, display silicone moulds. Divide the dough in the moulds.

  8. Sprinkle some crunola on the surface of the muffin. 

  9. Cook for 12min. Check the cooking with a knife, stick it in the centre of one muffin and pull it out, if the blade is clean, they are ready.

What about you, how do you chase the Sunday blues away?



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