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!

Apple Cinnamon Streusel Muffins

I know, I know.... it's not really apple season yet. I happened to buy a ridiculous amount of apples on my grocery shopping trip and got a little sick of eating them for every meal. I love muffins. They're a total excuse to eat something sweet and cakey for breakfast. A dream come true, right?

These are filled with chunks of apple, and make me so happy. I hope they make you happy, too!

Streusel Ingredients:

• 1/2 cup vegan butter
• 3/4 cup brown sugar
• 1 1/4 cups flour
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Muffin Ingredients:

• 2 1/4 cups flour
• 2 teaspoons baking powder
• 2 1/2 teaspoons cinnamon
• 3/4 cup brown sugar
• 1/2 teaspoons sea salt
• 1 cup applesauce
• 1/2 cup soymilk
• 1 tablespoon vanilla extract
• 3 cups diced apples

Preparation:

1. Preheat oven to 375 degrees
2. Line 18 muffin tins with paper or grease them
3. Melt the butter for streusel topping.
4. Mix all streusel ingredients in a medium bowl. Refrigerate until needed.
5. In stand mixer, add flour, baking powder, cinnamon, sugar, and salt. Turn speed on low.
6. In a separate bowl mix applesauce, soymilk, and vanilla.
7. While mixer is still on low speed, add wet mixture to dry mixture. Leave some dry mix visible in batter!!
8. Turn mixer off and add apples. 
9. Mix apples in with a rubber spatula.
10. Split evenly between muffin tins. (I like my batter to be a little low, so when I add the streusel it doesn't fall off the muffin)
11. Take streusel out of the refrigerator, crumble by hand, and sprinkle on the top of muffins.
12. Bake for 29-32 minutes, until toothpick comes out clean.
13. Let cool!

Enjoy!!