This Vegan Lemon Poppy Seed Muffins recipe is deliciously moist, fluffy and bursting with flavour of this lovely citrus. Easy to make in just 1-bowl using healthy ingredients! Gluten-Free, Refined Sugar Free & Oil-Free.
These lemon poppy seed muffins are EVERYTHING in my life right now– moist, fluffy and bursting with the lovely flavours of lemon. Guysss, I can just feel spring right around the corner.
But for now, these are the muffins that give me hope that the weather will soon get warmer. Ready to get a taste of spring?
What You Need
Oh, and yeah there are (a couple) more reasons why these muffins are amazing and kinda my favourite right now-- they're made with healthy wholesome ingredients but still taste AMAZING:
- Vegan Buttermilk: basically some dairy free milk mixed in with some apple cider vinegar and rested for around 5 minutes
- Lemon Juice & Lemon Zest: (duh)
- Coconut Sugar: for a bit of sweetness to balance the tartness of the lemons
- Oat Flour: gives these muffins a nice crumb and is packed with fibre!!
- Almond Flour: brings moisture and the combo of oat and almond flour creates the perfect texture for gluten free lemon poppy seed muffins
- Tapioca Starch: for binding and fluffiness purposes
- Poppy Seeds: (duh x2) I mean, you could also use chia seeds if you don't have poppy seeds on hand
That’s right ya'll. Delicious treat-like lemon poppy seed muffins that are flourless, eggless, low in sugar and oil free.
How to Make Vegan Lemon Poppy Seed Muffins
Muffins are easy peasy, lemon squeezy!
- From the get-go I'll have the buttermilk prepared either overnight or while I gather the other ingredients. Once its nice and thick, I'll mix in all the wet ingredients.
- Then add in the dry ingredients and use a big spatula and mix everything together scraping the sides of the bowl inward until a thick muffin batter forms.
- Fill the muffin tins to the BRIM. Don't be shy here, get aggressive and fill them to the tippy top. Then just bake 'em up!
The muffins are baked at 425F degrees for the initial 5 minutes. This encourage the muffins to burst quickly to achieve sky high tall muffins. Then reduce the temperature to 350F degrees and bake for another 18-20 minutes to finish them off. Don't bake them at 425F degrees the entire time or you'll be left with burnt the tops and raw bottoms.
Let them cool on a wire rack and then drizzle on a lemon-y glaze! Simply just mix together vegan powdered sugar with 1 teaspoon of lemon juice and 1-2 teaspoon of water until you get the right consistency (not too runny but not thick). You can also top it off with some sliced almonds or more poppy seeds for extra crunch, yum.
Tips for Perfect Vegan Lemon Poppy Seed Muffins
- Fill Them to the TOP: in addition to the temperature, filling them to the top is what gets you those high top tall muffins.
- Rotate the Muffin Tins When Baking: this encourages even baking of the muffins.
- Remove them From the Muffins Tins (!!): I like to remove the muffins from the tins as soon as I can touch them. Leaving them in the muffin tins not only continues to cook them because of the heat but it also creates soggy muffins.
How to Store Lemon Muffins
- Room Temperature: Place a paper towel on the bottom of a container. Then put the muffins in the container in one layer. Add another paper towel to the top and cover the container but do not seal it. It will keep at room temperature for to 2-3 days.
- Freezer: If not eating within 2 days, it's best to freeze the muffins by keeping them in a air tight freezer safe bag or container for up to 1 month.
These muffins are textural perfection-- fluffy, moist, cake-like with little bits of crunchy poppy seeds. SO GOOD.
Here's what my favourite taste tester (Eric) had to say about them: "they taste like something you would get at Starbucks... like one of their unhealthy cakes or muffins or something, damn thats good".
I hope you try and love these vegan lemon poppy seed muffins as much as we do!
More Vegan Gluten Free Muffins
- Vegan Carrot Cake Muffins
- Vegan Banana Blender Muffins
- Healthy Blueberry Oatmeal Muffins
- Vegan Banana Protein Muffins
- Healthy Vegan Pumpkin Muffins
- 1-bowl Tahini Chocolate Chip Muffins
If you recreate this Vegan Lemon Poppy Seed Muffins recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Vegan Lemon Poppy Seed Muffins (Gluten Free)
- Total Time: 35 minutes
- Yield: 6 muffins 1x
Description
This Vegan Lemon Poppy Seed Muffins recipe is deliciously moist, fluffy and bursting with flavour of this lovely citrus. Easy to make in just 1-bowl using healthy ingredients! Gluten-Free, Refined Sugar Free & Oil-Free.
Ingredients
- ⅔ cup vegan buttermilk* (166ml // make your own by combining ⅔ cup plant based milk + 1.5 teaspoon apple cider vinegar)
- ⅓ cup lemon juice (83ml)
- ⅓ cup coconut sugar (68g)
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 ¼ cup + 2 tablespoon oat flour (166g)
- 1 cup almond flour (112g)
- 3 tbsp tapioca starch (28g)
- 2 tbsp poppy seeds (18g)
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Instructions
- Pre-heat oven to 425 F. Line 6 muffin tins with muffin liners or lightly grease the tin.
- Into a large bowl add in the vegan buttermilk, lemon juice, coconut sugar, lemon zest and vanilla extract. Whisk until combined. Add in the oat flour, almond flour, tapioca starch, poppy seeds, baking powder, baking soda and salt. Mix with a spatula until combined.
- Divide the batter into 6 muffin tins. Bake 5 minutes. Reduce the temperature to 350 F and bake for another 18-20 minutes or until cooked through. Let the muffins cool in the pan for 2-3 minutes and then transfer to a wire rack to cool completely.
Notes
- Recipe adapted from my Healthy Blueberry Oatmeal Muffins
- Helpful Equipment: large mixing bowl, whisk, spatula, muffin tin, muffin liners
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: breakfast
- Method: baking
- Cuisine: vegan, gluten free
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 12.4g
- Sodium: 314mg
- Fat: 12.3g
- Saturated Fat: 1.1g
- Unsaturated Fat: 10.2g
- Trans Fat: 0
- Carbohydrates: 39.2g
- Fiber: 5.2g
- Protein: 8g
- Cholesterol: 0
Keywords: lemon poppy seed muffin, healthy lemon poppy seed muffins, gluten free lemon poppy seed muffins, almond flour lemon muffins, oat flour vegan muffins
SAVE IT FOR LATER! ↓
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Laura says
Great recipe! Can't wait to make 🙂 Do you have a recipe for the glaze thing you put on top of yours? Thanks!
Lisa Kitahara says
Yup, it's written in the blog post! Just some vegan powdered sugar, lemon juice and water 🙂
josie says
Can I use all purpose gluten free instead of oat flour? Thank you
Lisa Kitahara says
Hi josie!
Oat flour gives these muffins a nice crumb to these muffins because of the addition of almond flour and tapioca starch-- I haven't tried it with GF flour but it COULD work- it might just be a bit more dense so I would reduce the tapioca starch by half and replace it with more GF flour. Let me know if you try it! 🙂
josie says
By the way I made them with GF flour without any other replacements (kept the same amount of tapiocha starch), and I thought they tasted great! A little chewy/dense but I honestly really liked it/ probably wouldn't have noticed it was any chewier than usual if someone just gave one to. I'll have to try it with oat flour if I can get my hands on any in the near future! Thanks!
Lisa Kitahara says
so happy to hear you enjoyed! thanks for testing out the GF sub-- glad it turned out 🙂
Izzy Young says
Fantastic recipe!! I didn't do the glaze to make it a little healthier but it was still delicious 🙂
Lisa Kitahara says
Thank you so much!
KIYOKA says
I made them twice last week and they are the best!!
So easy, healthy, and just YUMMY!😋
★★★★★
Lisa Kitahara says
So happy to hear you enjoyed!
Emily says
These muffins are amazing! I used almond meal instead of almond flour and they still turned out perfectly. Would definitely make these again! Thanks for such an awesome recipe x
★★★★★
Raven says
plant-based milk include soy milk?If I use soy milk in this recipe,could it make vegan butter milk?
Lisa Kitahara says
Absolutely!
Tyla says
Can I use more oat flour instead of almond flour- I don’t like nuts or coconut flour....
Lisa Kitahara says
Hi Tyla!
Sorry, the almond flour gives it moisture and the right texture. Oat flour would make it more dry so I highly do not recommend substituting it. You really cant taste the almond flour!
Cherese Tarter says
These are healthy and delicious! Will make again. Family approved.
★★★★★
Megan says
Can I make this into a bread rather than muffins?
Lisa Kitahara says
Hi Megan!
I actually haven't tried but they may not cook all the way through. I would use maybe a 8x8/9x9 inch cake pan instead! But if you do use a loaf pan let me know how it goes 🙂
Natalie says
I really enjoyed making and eating these muffins!!! So simple and healthy! They are moist, fluffy, tangy, with the perfect level of sweetness from the lemon icing!
Nat says
These muffins are the best! So easy to make, healthy and delicious 🙂
★★★★★
Saijal says
Delicious! The combination with the glaze is perfect and I agree these definitely taste like something you would get at Starbucks!
★★★★★