Cranberry Vegan Lemon Poppyseed Muffins

Tart cranberries and vegan lemon poppyseed muffins, make for a perfect breakfast just in time for the holidays!

For the Flax Egg:
1 tablespoon ground flax seed
3 tablespoons warm water

For the Muffins:
2 cups all purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
⅓ cup coconut oil
½ cup granulated sugar
⅓ cup brown sugar
1 teaspoon vanilla extract
Juice and zest of 2 lemons
½ cup almond milk
1 tablespoon poppy seeds
1 cup fresh cranberries

For the Topping:
⅓ cup all purpose flour
½ cup brown sugar
3 tablespoons coconut oil

View the full recipe at The Frosted Vegan →