Vegan Lemon, Poppy Seed and Flaxseed Muffins by Freya Gravenor

Lemon, Poppy Seed Muffins

These fluffy, oversized lemon-poppy flax seed muffins are a great source of Omega 3 fatty acids.


2 cups self-raising flour

1¼ cup sugar

½ cup poppy seeds

2 lemons

100g vegan butter (or ½ cup veg oil)

2 tbsp flax seeds

1 cup milk alternative

Preheat the oven to 200˚C.


Preheat the oven to 200˚C.

Combine the flax seeds and 6tbsp water, mix and leave to thicken for 15 minutes.

Put the flour, 1 cup sugar, poppyseeds and the rind from both lemons into a bowl.

Melt the butter and mix with the flax seed egg, the juice from 1 lemon and the milk.

Tip the wet ingredients into the dry and gently fold until combined.

Fill the muffin tray and bake for 10-15 minutes

For the glaze:

Juice the last lemon and mix with ¼ cup sugar.

Pour over the muffins once they’ve cooled slightly.