Lemon and Poppy Seed Muffins

Recipe by Lauren from Organic Spoon is light, zesty, and full of texture, these Lemon & Poppy Seed Buckwheat Cupcakes are a springtime delight. Naturally sweetened and packed with wholesome ingredients like buckwheat and flax seeds, they’re tender, subtly tangy, and topped with a simple lemon frosting. Perfect for morning tea, an afternoon snack, or a fresh twist on classic cupcakes.

Ingredients

Cupcakes:

• 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water)
• ¼ cup vegan margarine / non-dairy butter (soft, room temperature)
• ¼ cup Natvia
• 1 tsp vanilla extract
• 4 tbsp lemon juice
• Zest of 1 lemon
• 1 cup buckwheat flour
• 1 tsp baking powder
• 3 tbsp almond milk
• 2 tbsp poppy seeds
• 2 tbsp maple syrup (optional; omit for low GI or diabetic-friendly)

Frosting:

• 2 tbsp non-dairy butter (soft, room temperature)
• 2 tbsp Natvia
• 2 tbsp lemon juice

Method

Cupcakes:

1. Preheat oven to 180°C and line a cupcake or muffin tin with paper cases.
2. Prepare flax eggs by mixing flaxseed and water in a small bowl; set aside for a few minutes.
3. In a larger bowl, whip the margarine until creamy.
4. Add Natvia and mix well, then stir in the prepared flax eggs until fully combined.
5. Mix in vanilla extract, lemon juice, and lemon zest.
6. Gradually fold in buckwheat flour, followed by baking powder, almond milk, and poppy seeds, mixing until smooth.
7. Spoon the batter evenly into the cupcake cases and bake for 12 minutes, or until a fork comes out clean but the cupcakes remain slightly moist.

Frosting:

1. Beat non-dairy butter, Natvia, and lemon juice together until smooth and creamy.
2. Spread over cooled cupcakes before serving.