Vegan Lemon-Poppy Seed Muffins

Ingredients

• 0.5 cups white sugar
• 0.25 cups fresh squeezed lemon juice
• 2.5 tablespoons vegetable oil
• 1 tablespoon lemon zest
• 2 teaspoons lemon extract
• 0.5 cups coconut milk beverage , such as Silk®
• 1 cup flour
• 1.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.25 teaspoons salt
• 0.33 cups mashed banana , Optional
• 2 tablespoons poppy seeds

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease 9 muffin cups or line cups with paper liners.

2. 2

   Whisk sugar, lemon juice, oil, lemon zest, and lemon extract together in a bowl until evenly blended. Add coconut milk and stir until well combined. Sift flour, baking powder, baking soda, and salt together in a separate bowl. Stir into sugar mixture. Fold in mashed banana and poppy seeds.

3. 3

   Spoon batter into the prepared muffin cups, filling each 3/4 full.

4. 4

   Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, at least 25 minutes.

5. 5

   Mix confectioners' sugar and 1 tablespoon lemon juice together in a bowl. Brush glaze on top of the cooled muffins.