Lemon and Poppy Seed Muffins


Mash or blend the banana until it is completely smooth, then add the sugar (save a tablespoon) and whisk it together. Add your favorite rice drink, lemon juice and melted Naturli’ Organic Vegan Block to the batter.

Split the vanilla pod, scrape out the seeds and grind the vanilla corns together with lemon zest and the remaining sugar. Mix this with the flour, baking powder, baking soda and salt. Mix all of this together with the wet ingredients and the poppy seeds and stir it vigorously.

Preheat the oven to 200 degrees (fan-assisted)

Whisk Aquafaba until it is stiff and airy and then fold it carefully into the cake batter. Divide the batter into the muffin pan (should be filled about ¾ up) and bake them for about 16 minutes.

Leave them to cool on a rack and enjoy!