Vegan Orange Poppy Seed Muffins - Eggless Muffin

Winter has finally arrived. The temperature here has dipped to about 4-5 C. But interestingly we had a warmer weekend. We had quite a busy couple of days. We watched the movie Paddigton on Friday. It is a hilarious movie about a bear from Peru coming to London and his adventures.

Saturday was even busier with Parkrun in the morning, School fair in the afternoon and Ice Hockey game in the evening. Sunday was another busy day with a birthday party and we also went out for a long walk yesterday in a local trail.

Now that weekend is over and the new week has started, it is time to get back into routine. So what's for breakfast? A simple Orange and Poppy Seed Muffin. And what's great its Vegan! It has a subtle taste of banana and orange. Very easy to put together. Will be ready before you know it.

Recipe adapated from here

Ingredients

All Purpose Flour 2 1/4 cups (290 gms)
Caster Sugar 2/3 cup (133 gms)
Poppy Seeds 3 tbsp
Baking Powder 2 tsp
Orange Zest 2 tsp
Salt 1/4 tsp
Cardamom Powder 1 tsp

Milk (use Soy, Almond or Rice milk for Vegan) 1/2 cup
Orange Juice 1/2 cup
Oil 1/3 cup
Banana 1 medium Mashed (about 1/2 cup)
Vanilla Extract 1 tsp

Method of Preparation

1. Take Flour, caster sugar, poppy seeds, baking powder, salt, orange zest and cardamom powder in a mixing bowl. Mix well till combined.

2. Add the milk, oil, orange juice, mashed banana and vanilla. Mix with the dry ingredients till combined.

3. Preheat oven to 180 C (356 F). Line Muffin tin with paper liners.

4. Pour an icecream scoop of batter into each hole. I love this trick as the quantity will be right for  a standard cup cake or muffin and you get uniform size as well.

5. Bake for 18-20 min till a tester inserted comes out clean.

Cool for 5 min and serve. Store in an airtight container once cooled completely.