I used to eat Costco muffins growing up. They were my favorite! Especially the poppyseed ones! So when I started having dietary restrictions I decided to try making my own… these definitely lived up to my desires! Yum! Makes 12 muffins in 45 mins.

Ingredients

  1. 1/2 cup super fine sugar, (OR 3/4 cup coconut sugar blended to a finer consistency)
  2. 3/4 cup brown sugar, OR maple sugar
  3. 2 tsp baking powder, OR corn free baking powder here
  4. 1 tsp baking soda 
  5. 1/2 tsp salt 
  6. 2 TB poppyseeds 
  7. 1/2 cup soy free vegan butter, OR homemade
  8. 1/2 cup oat yogurt, (If pea protein free try this coconut yogurt -if coconut is safe for you), OR make homemade non dairy yogurt!
  9. 1 cup non dairy milk of choice
  10. 2 eggs (add extra egg white if too dry), OR 1/2 cup applesauce, OR 1/2 cup non dairy milk & 4 TB cornstarch OR arrowroot powder
  11. 1 tsp vanilla  
  12. 2 tsp almond extract, OR extra 2 tsp of vanilla if nut free
  13. 2 1/4 cups gf flour with xantham gum or guar gum 

For the Icing:

  1. 1 cup organic powdered sugar 
  2. 2-3 TB non dairy milk 
  3. 1 tsp vanilla extract
  4. 2 tsp cold vegan soy free butter, Or homemade (both top 8 free, seed and legume free)
  5. Extra poppyseeds on top 

Directions

For the muffin mix:

  1. Mix dry ingredients in kitchen aid, add in butter, and then the rest.
  2. Scoop 1/3 cup of batter into each muffin tin or a 9×5 bread loaf pan lined or lightly oiled.
  3. Bake at 350 for 28-30 mins or till dark golden brown on top.
  4. Let cool in tins 3-4 mins and then cool on racks.

For the icing:

  1. While muffins are cooling, blend together the ingredients for icing till slightly runny.
  2. Pour 2 tsp of icing onto each muffin.

ENJOY!

~Please leave a comment below on how you liked this recipe~

Leave a Comment