Lemon Poppy Seed Muffins

Everyone says breakfast is the most important meal of the day, right? Gets you energized and started off on the right foot... It is definitely a good idea to start the day off in a healthy nutritious way-- and I by no means pig-out with muffins, cinnamon rolls, and other sweet treats every time I have breakfast, but let's just say I don't let the opportunity pass by as much as others do. 

This muffin recipe isn't as sweet as other breakfast treat options, but it is delicious nonetheless!

Ingredients:

• 3 cups flour
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 1/2 cup brown sugar
• 1/3 cup sugar
• 1 teaspoon sea salt
• 1 tablespoon + 2 teaspoons poppy seeds
• 1/4 cup applesauce
• 8 tablespoons butter
• 2 tablsepoons lemon zest
• 1/4 cup lemon juice
• 1 1/4 cup soymilk
• 1 tablespoon vinegar
• 1 teaspoon vanilla 

Preparation:

1. Preheat oven to 400 degrees
2. Line 12 muffin cups with paper.
3. In a large bowl all dry ingredients together.
4. In a medium bowl mix all wet ingredients together.
5. Form a hole in the center of the dry ingredients, and pour the wet mixture into the hole.
6. Using a rubber spatula, mix until combined. (be careful not to overmix-- if muffins are overmixed, they end up being a lot more dry)
7. Split the batter evenly between the lined tins.
8. Bake at 400 degrees for 20-25 minutes until the top of the muffin springs back when touched.
9. Let cool! (I iced my a vanilla lemon glaze and sprinkled a few extra poppy seeds on top for a little decoration but feel free to eat as  is!)

Vanilla Lemon Icing(optional):

• 2 cups vegan powdered sugar
• 2 tablespoon hot water
• 1 teaspoons vanilla extract
• 1 teaspoon lemon extract

Mix all of the ingredients together in a small bowl. (If the icing is too runny add  powdered sugar 1 tablespoon at a time until you've reached your desired consistency. If icing is too thick add hot water 1 tablespoon at a time until you've reached you desired consistency.) Let muffins cool before icing!!

Enjoy!