These beautiful little zesty muffins are the perfect antidote to winter. They are bright, refreshing and fool you into thinking that Spring is on the way!


1 cup Anita’s Organic Whole Wheat Pastry Flour

1 cup Anita’s Organic All Purpose White Flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup Anita’s Organic Coconut Sugar

2 tbsp poppy seeds

2 tbsp Anita’s Organic Flax Meal

4 tbsp water

1/2 cup non-dairy or regular milk

1/2 cup non-dairy or regular plain or vanilla unsweetened yogurt

1/4 cup oil, safflower/sunflower etc.

2 tbsp maple syrup

1sp vanilla extract

2 tsp lemon extract

1 tsp apple cider vinegar

zest & juice 1 lemon


Optional Lemony Drizzle

 ¾ cup Anita’s Organic Icing Sugar

Fresh lemon juice – 1 to 2 tbsp


Print Recipe


Pre-heat the oven to 350 degrees C and line a 12-cup muffin tray with paper muffin cups.

In a medium sized bowl sift together the flour, baking powder, baking soda, and salt. Stir in the coconut sugar and poppy seeds, and set aside.

In a small bowl whisk the flax meal and water together until it resembles the texture of a beaten egg. Set aside.

In a large bowl, mix together the milk, yogurt, oil, maple syrup, vanilla extract, lemon extract, apple cider vinegar, lemon zest and juice. Add the flax meal & water mixture and mix until everything is fully incorporated.

Now add the sifted dry ingredients to the wet mixture. Mix gently until evenly mixed.

Scoop the batter evenly into the muffin cases and bake in the oven for 20 to 25 minutes. Check the muffins are ready by inserting a wooden skewer into the center. If it comes out clean they are ready, if not place back in the oven for another 5 minutes or until done.

While the muffins are cooking, make the (optional) Lemony Drizzle. Sift the icing sugar into a medium bowl and slowly add the lemon juice. Do this 1 teaspoon at a time, until the mixture is smooth and thick but drips off the spoon. If its too runny it will just run off the muffins so too thick is better than too thin.


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