First up: Lemon Poppyseed Muffins

Ingredients:

• 2 cups of all-purpose flour

• 2.5 tsp of baking powder

• 1 tsp of salt

• 2 tbsp vegetable oil

• 1/4 cup of vanilla almond milk (DF/SF- Silk brand)

• The zest of 2 lemons

• The juice of 1 lemon

• 2 tbsp of poppy seeds

• 2 eggs

• 1 cup of sugar

• 1/2 cup of melted and cooled butter (DF/SF- Earth balance brand)

Directions:

1. Add all of your dry ingredients in a bowl and make sure to mix them well.

2. Add all your wet ingredients into another bowl and mix them well.

3. Combine the wet ingredients into the dry ones and mix until incorporated. Be sure not to over mix, but make sure it is combined well.

4. Add to muffin tins, filling a little over 3/4 of the way.

5. Bake at 450 degrees until golden brown!

Chocolate Chip Muffins:

Ingredients:

• 2 cups of all-purpose flour

• 1/2 cup of melted and cooled butter (DF/SF- Earth balance brand)

• 2 tsp of baking powder

• 1 tsp of salt

• 1 egg

• 1/4 cup of vegetable oil

• 1/3 cup of vanilla almond milk (DF/SF- Silk brand)

• 1-2 cups of chocolate chips (enjoy life)

• 1/2 cup of granulated sugar

Directions:

1. Add all of your dry ingredients in a bowl and make sure to mix them well.

2. Add all your wet ingredients into another bowl and mix them well.

3. Combine the wet ingredients into the dry ones and mix until incorporated. Be sure not to over mix, but make sure it is combined well.

4. Add to muffin tins, filling a little over 3/4 of the way.

5. Bake at 450 degrees until golden brown!

Mocha-Cinnamon Streusel Muffin

Muffin Ingredients:

• 2 cups of all-purpose flour

• 2.5 tsp of baking powder

• 1/4 cup of packed light brown sugar

• 1 tbsp of cinnamon

• 2 tbsp of vegetable oil

• 2 tsp of baking powder

• 1/4 tsp of salt

• 1/2 cup of instant coffee (mix 1/2 cup of water and 3 tsp of instant coffee granules first and then add to mixture)

• 1/2 cup of sour cream (Good Karma- plant based)

• 1/4 cup vanilla almond milk (DF/SF- Silk brand)

• 1 egg

Crumble Topping Ingredients:

• 1/4 cup of granulated white sugar

• 1/2 cup of all-purpose flour

• 1/4 cup melted butter (DF/SF- Earth Balance brand)

• 2 tsp of cinnamon

Drizzle Topping Ingredients:

• 1 cup powdered Sugar

• 1/2-1 tbsp vanilla almond milk (DF/SF- Silk brand)

Directions:

1. Add all of your dry ingredients in a bowl and make sure to mix them well.

2. Add all your wet ingredients into another bowl and mix them well.

3. Combine the wet ingredients into the dry ones and mix until incorporated. Be sure not to over mix, but make sure it is combined well.

4. Add the mixture to muffin tins, filling a little over 3/4 of the way - but not quite to the top.

5. Add the crumble topping (mix all the ingredients into a bowl until the they are combined well and add pieces to the top of the muffins)

6. Bake at 450 degrees until golden brown!

7. Let the muffins cool and then add the drizzle to the top of the muffins! To make the drizzle, just add the powdered sugar into a bowl and slowly add the milk. You will NOT need very much milk, but add the milk until you've reached your desired consistency. I like a medium consistency so it's easy to drizzle over the muffins using a spoon.

Cinnamon Banana Muffin

Ingredients:

• 2 cups of all-purpose flour

• 1/2 cup melted butter (DF/SF: Earth Balance brand)

• 1/2 cup white granulated sugar

• 1 egg

• 2 mashed bananas

• 2 tsp baking powder

• 2 tbsp vegetable oil

• 1/3 cup vanilla almond milk (DF/SF- Silk brand)

• 1 tbsp cinnamon

Directions:

1. Add all of your dry ingredients in a bowl and make sure to mix them well.

2. Add all your wet ingredients into another bowl and mix them well.

3. Combine the wet ingredients into the dry ones and mix until incorporated. Be sure not to over mix, but make sure it is combined well.

4. Add to muffin tins, filling a little over 3/4 of the way.

5. Sprinkle the top of each muffin with a generous amount of sugar (roughly 1-2 tsp each muffin) and cinnamon. This will create a crunchy top that is delicious!

6. Bake at 450 degrees until golden brown!