Vegan Lemon Muffins

Modified From the Minimalist Baker

2 flax eggs
1 cup applesauce
1/3 cup lemon juice
1 TB lemon zest
1/4 melted coconut oil
1/4 cup almond milk or soy milk
1/4 cup maple syrup
1/3 cup sugar
1/2 tsp salt
2 tsp baking soda
1 TB poppy seeds
1/2 cup rolled oats
1/2 cup whole wheat pastry flour
1 cup all purpose flour

Bake at 375 20 minutes. Can add raspberries. Can glaze with lemon juice and powdered sugar.

https://minimalistbaker.com/vegan-meyer-lemon-poppy-seed-muffins/

Vegan Vanilla Cupcakes and Lemon frosting

1 TB apple cider vinegar
1  1/2 cup almond milk
2 cups all purpose flour
1 1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil, warmed until liquid
2  teaspoons vanilla extract

Heat oven to 350. Grease muffin tins. Combine apple cider vinegar and almond milk, allow to curdle. Combine flour, sugar, baking powder, baking soda, salt together. Combine almond milk and coconut oil and vanilla extract, then combine with dry mixture. Cook 16 min. Cool on wire rack, can refrigerate overnight before frosting.

Frosting:

1 stick vegan butter (Earth balance), room temp
1 cup powdered sugar
1-2 TB soy milk
lemon zest