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3/4 angle shot of lemon poppy seed muffins with glaze

Vegan Lemon Poppy Seed Muffins (Gluten Free)

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5 from 5 reviews

  • Author: Lisa Kitahara
  • Total Time: 35 minutes
  • Yield: 6 muffins 1x


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.


Units Scale


  1. Pre-heat oven to 425 F. Line 6 muffin tins with muffin liners or lightly grease the tin. 
  2. 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.
  3. 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. 


  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: breakfast
  • Method: baking
  • Cuisine: vegan, gluten free


  • 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