Lemon Poppy Seed Muffins

Undeniably, I am a chocolate-chip kind of gal but sometimes, there is nothing like a tart lemon baked good that just calls and slays me, like these Lemon Poppy Seed Muffins.

Lemon Poppy Seed 3

Plus, these little babies are vegan and preservative-free and can be yummy both as a dessert or even a quick breakfast.  So much better to know that they are a bit healthier than the ones at the coffee shop while I nosh out or is it in and around and through these little goodies.

Lemon Poppy Seed Muffins


  • 2 Flax Eggs (To make 1 flax seed egg, mix  1 tbsp of flaxseed meal with 2 and 1/2 tbsp of water)
  • 3/4 cup unsweetened applesauce
  • 1/3 cup lemon juice
  • 1 tbsp of lemon zest
  • 1 tsp vanilla or lemon extract
  • 1/4 cup melted coconut oil or grape seed oil
  • 1/4 cup unsweetened almond milk
  • 1/4 cup maple syrup or agave nectar
  • 1/3 cup natural sugar
  • 1/2 tsp sea salt
  • 1 and 1/2 tsp baking soda
  • 1 tbsp poppy seeds
  • 1/2 cup rolled oats
  • 1/2 cup almond meal
  • 1 cup whole wheat pastry flour or all-purpose flour


  • 1 cup powdered sugar
  • 1 tbsp lemon juice or almond milk
1. Pre-heat oven to 375 degrees. Line or spray 12-muffin pan.
2. In a mixing bowl, add applesauce, lemon juice, lemon zest, almond milk, maple syrup or agave, cane sugar, baking soda, and salt.  Mix well.
3. In another mixing bowl, mix together flour, almond meal and oats until combined.

4. Add dry ingredients to wet ingredients. Be careful not to overmix.
5. Fold in poppy seeds.
6.  Pour batter evenly between muffin tins.  This recipe should make 12 muffins.                         7. Bake for 25 minutes or until toothpick inserted into the center of one of the muffins comes out clean. Let cool on a rack.                                                                                                                         8. Prepare glaze by mixing together sugar and almond milk.
9. Spoon glaze over each muffin.

Lemon Poppy Seed 2

This recipe makes 12 muffins.  After inserting the recipe into Recipe Builder, each muffin comes out to 180 calories.

– Mona

Flourless Chocolate Chip Cookies

Flourless cookies! Is there such a thing? Yes and they are delicious.

Before I baked these flourless cookies, I was a firm believer that a cookie had to have flour. How else would it hold its shape, I thought.

So after much trial, and even more error, I  happened on this experiment with ingredients that I’m happy with.

They are super easy to make and pack a huge protein punch, thanks to the peanut butter, which might make them a healthier than regular cookie choice.

Flourless Chocolate Chip Cookie



1 cup of peanut butter

1/2 cup of Brown Sugar

1/2 cup of chocolate chips

2 eggs or to make the cookies, Vegan, 2 Flax “eggs”, which is 2 Tbsp of ground flaxseed with 6 Tbsp of water, mixed together.

1 tbsp of vanilla


This is important. Do Not Pre-Heat Oven. I found that if you do, the cookies burn first before they finish cooking.

In a bowl, mix together all ingredients and blend well.

On a cookie sheet lined with parchment paper, drop tbsp of dough onto sheet.

Place in oven at 350 degrees for 10-12 minutes. Take care watching them so they don’t burn but are not undercooked.

Let cool on a wire rack before eating. This will help them set. The consistency of this cookie is slightly chewy, not hard or crisp. Store in an airtight container.

Hope you like them.

– Mona

No Dairy, No Fry, Maybe, No Make You Cry For Your Diet, Donuts

I’ve been working on perfecting an oven-baked, non-dairy vegan donut for some time.  Not because I was hankering for a possibly healthier version of a donut.  I am not under the delusion that the concepts of “donut” and “healthy” can be one and the same.  Yet, perhaps, I thought, they could, in our little universe, happily co-exist and gasp…perhaps even support one another!

I made this batch of no-dairy oven baked donuts with a St.Patrick’s Day theme and they were the easiest to make and turned out to be the tastiest things ever.  The good news is that they have very little fat and contain no eggs or dairy ( i.e. butter). The bad news is that they do have sugar. But at a 1 tbsp of powdered sugar per donut, plus the icing, I don’t think it’s all that bad.

Still bothered by the sugar. Maybe the no-dairy cancels out the sugar.  Then, again maybe not, but why worry about it? It’s a donut for “Pete’s Sake!” and donuts, are inherently not supposed to be all about health and well-being. As in all things, moderation is the best route and this donut comes to as clean and as tasty as you’ll get.

The vanilla cake of this donut  is soft and moist due to the soy yogurt and would make a great base for other flavor icings and of course, sprinkles! I’m already thinking of a chocolate ganache icing and multi-colored sprinkles…JOY!!!!

The key to this recipe is in my opinion not any one ingredient but the donut pan! I used to make donuts in muffin pans but to me they didn’t look right. They tasted good but just not the right shape. More cupcake than donut. The cheapskate in me finally sprung for an honest to goodness 6-count donut pan found and I couldn’t be happier. So, go get your self a donut pan and then start baking.

Oven-Baked, No-Dairy Donuts 



1 cup of flour

6 tbsp of powdered sugar

1 tsp of baking powder

1 container (6 oz)  of Vanilla flavor Soy Yogurt

2 tbsp of vanilla flavored almond milk

1 tbsp of ground flax seed 3 tbsp of water

1 tsp of vanilla extract 1 tbsp of Earth Balance butter substitute ( melted )


2 cups of powdered sugar

4 tbsp of almond milk

1/2 tsp of vanilla extract


Mix ground flax seed with water in a small bowl and set aside in refrigerator for 15 minutes. This is your “egg”.

Pre-heat oven to 325 degrees.

Spray donut pan with non-stick spray. Set aside.

In a large bowl, mix together flour, sugar and baking powder. Set aside.

In a smaller bowl, whisk the yogurt, milk, flax seed “egg”, vanilla and melted butter together.

Incorporate the wet ingredients with the dry ingredients until combined. Be careful not to  over mix.

Using a pastry bag or ziploc bag with corner snipped off, pipe batter into each individual donut cavity of donut pan.

Donuts 1

Bake 11 minutes until each donut is set and golden. Adjust the time according to your oven. Remove from pan and cool before you dip them into icing.

Donuts 2


To make icing, mix the sugar with the milk and vanilla until smooth. When icing and sprinkling the donuts, I dunk one donut at a time into the icing ( 3 times ) because I like thick icing and then dunk them into a bowl of sprinkles right after the third dunk into the icing bowl.

Donuts 3


And here they are. No cry, for sure. Plain Delicious.

Donuts 4