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  • Natalya Fisher

Vegan Lemon Poppy Seed Spelt Muffins w/ elderberry coconut cream frosting

Vegan

~

Vegan
Spelt Lemon Poppy Seed Muffins

w/ elderberry coconut cream frosting

 

I have been craving sweets since the day light savings time. It might be my way of switching from drinking so much caffeine but wanting a pick me up or it's just a yummy treat that doesn't need a reason! Anyways, these muffins are so delicious I can't get enough! I even caught my husband late at night sneaking in a midnight snack.

It's well balanced with sweetness & freshness from the lemon.

If you don't have elderberry syrup you can still make the frosting without it!

Hope you enjoy



Ingredients:

Dry:

2 cups Spelt Flour

½ cup Sugar

2 tsp Baking Powder

¼ tsp Baking Soda 1 ½ tbsp Poppy Seeds

⅛ tsp Sea Salt

1 Zest of a Lemon

Wet:

15 oz. (142 g) Vegan Yogurt

⅓ cup Plant-based Milk

¼ cup Coconut Oil

2 ½ tbsp Lemon Juice (1 whole juice of a lemon)

¼ tsp Vanilla Extract


Frosting:

1 can Coconut Cream (or full fat coconut milk)

(** Place in the fridge overnight and make sure to not shake the can. When you open the can, open it upside down so that the cream is at the bottom & you can spill out the liquid from the top.)

½ cup Maple Syrup

2 tbsp Elderberry Syrup (if you don't have elderberry syrup just skip it.)


Directions:

  1. Preheat the oven to 350 degrees.

  2. In a large bowl add in the dry ingredients & give it a good mix.

  3. In another bowl add the wet ingredients & stir it up.

  4. Next, add the bowl of wet ingredients to the dry while using a spatula to nicely combined the batter.

  5. (Eat some batter because it's so delicious!)

  6. Then, spray a cupcake pan & add the batter. I like to leave it a bit lower than the rim so when they rise its not over flowing. I did about an ice cream scoop of batter for each cupcake.

  7. Bake in the oven for 20-22 minutes.

  8. Make sure after the muffins are done put them on a rack or just take them out of the baking tray & let me cool!

While the cupcakes are baking making the frosting...

  1. Take the coconut can out of the fridge. Like I said earlier, open the can upside down & pour out the liquid (can save the liquid for smoothies or curries).

  2. Place the cream in a chilled bowl & beat with a hand mixer for 30 seconds.

  3. Next, slowly add in the maple syrup & elderberry syrup. Whip for about 1 minute until creamy. (If it doesn't become a fluffy whip its okay. Mine wasn't to fluffy. I still used it & it tasted yummy!).

  4. Place the cream in the fridge till cupcakes are done.

  5. Again LET THE MUFFINS FULLY COOL before adding the frosting. (I know waiting is so hard.. sneak a warm bite of 1 muffin.. I won't tell!).

  6. Dip the muffins in the frosting or put some in a pipping bag & lightly frost the muffins.

  7. Optional: Add a frozen berry to the top of each muffin or/and a little more lemon zest!


Serve & Share with Love
 


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