Optimize mornings with actionable tools and techniques, nourishing breakfast recipes & more!
My first e-book, Morning Light, is out now! You'll learn how to make the most of every morning, maximize your body's natural rhythms, improve your health and become more of a morning person. Plus, 15+ balanced breakfast recipes!
I’ve been eating these vegan lemon poppyseed muffins in the afternoon when I need a quick snack, or with my tea as it’s getting chillier outside. I added raspberries on top of these muffins for a juicy bite because raspberries and lemon go #BerryTogether so well.
The zing and citrus from the lemon plus tartness of the berries are one of my favourite combinations, and baking the raspberries on top of the muffins warms them up and adds a really nice moisture to the muffin. This is also the final recipe I’ll be sharing in partnership with Driscoll’s & The FeedFeed while raspberries are in their prime in the month of October.
Speaking of raspberries, the package of berries I purchased for the recipe actually came with a few of the cute little tops still on! They almost look like little hats to me. On another random raspberry note, I’ve been on the lookout for other varieties of raspberries like golden raspberries and sunshine raspberries (to no avail!). Have you tried any of the other raspberry varieties?
Back to the recipe–these muffins are vegan, gluten-free oil-free and refined sugar free and most importantly, packed with flavour. They come together in one bowl and can be a quick morning pick-me-up or an on-the-go snack. Enjoy!
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
Some brands I’ve had the pleasure of working with…