Fluffy Vegan Orange Poppy Seed Muffins for Bright Mornings

These Vegan Orange Poppy Seed Muffins are a delightful and zesty twist on a classic, perfect for a quick breakfast or snack.

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Prep Time 15

Cook Time 25

Resting Time 15

Total Time 55

Servings: 12 muffins

Course: Breakfast

Cuisine: Vegan

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffins

1 cup Cane Sugar Provides natural sweetness
2 medium Fresh Orange Supplies vibrant flavor and zest
1/2 cup Aquafaba Egg substitute from chickpeas
1/4 cup Neutral Oil e.g., avocado, canola, grapeseed
1/2 cup Plant-Based Yogurt Opt for thicker varieties
1/2 cup Non-Dairy Milk e.g., soy or oat
1/4 cup Plant-Based Butter Adds flavor and a golden crust
2 cups All-Purpose Flour Key for structure
3 tablespoons Poppy Seeds Optional for texture and crunch

Equipment

Oven
Muffin tin
Mixing bowl
Whisk
Spatula
Ice Cream Scoop

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C) and prepare muffin tins.
Combine cane sugar with freshly grated orange zest in a mixing bowl.
Add aquafaba and whisk until frothy, then mix in wet ingredients.
Sprinkle baking powder, baking soda, and salt, then fold in flour and poppy seeds.
Let the batter rest for 15 minutes at room temperature.
Fill muffin wells about ¾ full with batter and optionally sprinkle coarse sugar on top.
Bake at 425°F for 5 minutes, then reduce to 350°F (175°C) for 17-20 minutes.
Cool muffins in the pan for 10 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 200mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Allow muffins to cool for at least 15 minutes to set properly for a fluffy texture.

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