These Vegan Lemon Poppy Seed Muffins are bursting with fresh lemon flavor in every bite! Made without oil, gluten, dairy, eggs, refined flour, or refined sugar, they're a healthy alternative to traditional muffins. They're perfect for breakfast and snacks and just sweet enough to satisfy a dessert craving! Enjoy as is or topped with a quick and easy homemade lemon icing.
There's just something so amazing about lemon in baked goods and desserts. The combination of sweet, tart, and tangy flavors truly complement each other so well.
But don't just take my word for it! After you've noshed on these mouthwatering muffins, you'll want to give my easy lemon cake and light vegan lemon bars a try.
Anyway, these gluten-free lemon poppy seed muffins are perfectly moist and tender with a little crunch from the poppy seeds. And the simple lemon glaze just takes them to the next level!
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Why You'll Love Healthy Lemon Poppy Seed Muffins
- These muffins are easy to make in under 30 minutes.
- They're great for meal prep and freeze well, too, which makes them perfect when you need a quick breakfast.
- These vegan lemon muffins have the perfect amount of sweet and citrusy flavor.
- Made with wholesome ingredients, you can feel good about enjoying them anytime!
Ingredient Notes
For the full recipe and quantities, see the printable recipe card below.
- oat flour - You can make your own by blending rolled oats in a high-speed blender or use store-bought; currently I'm using this oat flour by Anthony's.
- almond flour - I use this blanched almond flour by Nature's Eats. Using a bit of almond flour along with the oat flour adds some texture and richness.
- poppy seeds - Look for poppy seeds on the spice aisle of the grocery store or order online. I like to store them in the refrigerator or freezer to extend their freshness.
- baking powder and soda - These work together with the heat and lemon juice to help the muffins rise.
- lemons - You'll be using both the juice and zest. It's good to have 2 lemons on hand to make sure you have enough juice.
- applesauce - Adds moisture and acts as a replacement for oil. Be sure to use unsweetened applesauce.
- maple syrup - Adds natural sweetness to the muffins. Be sure to look for pure maple syrup.
- vegan yogurt - Since these muffins are oil-free, I chose vegan yogurt as the fat instead of nut butter to keep the color of the muffins as light as possible. I used Kite Hill's Greek-style plain yogurt. You can also make your own at home with this cashew yogurt recipe. Homemade almond milk yogurt is another option. If you have a thinner yogurt, strain it through a few layers of cheesecloth until thick.
- non-dairy milk - adds moisture to the muffins. Feel free to use any unsweetened plant-based milk you like.
- vanilla extract - Adds a touch of vanilla flavor and enhances the other flavors in the batter.
- optional icing - coconut butter, maple syrup, and lemon juice are whisked together to drizzle over the muffins. If you don't have coconut butter, you can make a simple lemon icing with powdered sugar and lemon juice.
How to Make Vegan Lemon Poppy Seed Muffins
First, gather all of your ingredients, and preheat the oven to 375° F.
Combine the dry ingredients in a large mixing bowl and the wet ingredients in a separate mixing bowl.
Pour the wet ingredients into the dry ingredients and stir to combine. The batter will be thick and fluffy.
Divide the batter evenly among a 12-cup muffin tin. Sprinkle a few extra poppy seeds on top of each muffin, if desired.
Bake for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for about 5 minutes then move them to a cooling rack.
While the muffins are resting, make the icing.
In a small bowl, warm the coconut butter just enough to melt it and then whisk in the maple syrup. Add the lemon juice as needed for consistency.
Drizzle over the muffins and enjoy!
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Variations and Substitutions
- mini muffins - Use a mini muffin pan and be sure to check them after about 10 minutes since they will bake up more quickly than regular-sized muffins.
- add blueberries - Fold some fresh blueberries into the muffin batter along with the poppy seeds to change up the flavor!
- icing options - Instead of the coconut butter icing, you can also prepare a simple lemon icing by combining 1 tablespoon lemon juice with ⅓ cup powdered sugar. Or serve the muffins with a dollop of almond milk yogurt, vegan condensed milk, or light vegan whipped cream.
Serving
These muffins are great while still warm, about 10 minutes after coming out of the oven. They're also delicious at room temperature and lightly chilled. Serve with your favorite tea or coffee or a glass of cold oat milk.
Equipment
A microplane zester comes in handy for the fresh lemon zest.
You'll also need a small/medium bowl, a larger mixing bowl, measuring cups and spoons, and a standard muffin pan.
And I always recommend using a kitchen scale for the most consistent results. If you've never used one before and you do a good amount of cooking and baking, you'll be amazed how much you'll love it!
I use this scale by Escali. It's usually around $25 and worth every penny!
How to Store
Store the muffins in an airtight container at room temperature for up to 2 days or refrigerated for up to 6 days.
Poppy seed muffins are also freezer-friendly where they will keep for 1-2 months. Make sure they are well protected from air. Thaw overnight in the refrigerator before serving.
Helpful Tips
Anytime you're working with baking soda and an acid it's a good idea to work quickly once the wet and dry ingredients are combined.
Even though we're not dealing with gluten in this muffin recipe, I still find it's best not to overmix the batter. Simply stir everything together with a large spoon, then immediately start scooping the batter into the muffin pan.
FAQs
If you're using a non-stick pan, you shouldn't need to use liners or oil. You can scoop the batter right into the muffin cups, but feel free to use paper liners if you prefer.
If you cannot consume poppy seeds, the best alternative would be chia seeds. Just don't let the batter sit too long or the chia seeds will start to soak up too much liquid and the muffins will be dry.
I hope you enjoy this recipe for vegan lemon poppy seed muffins! If you give the recipe a try be sure to leave a comment below. And if you're on instagram, tag a photo of your healthy lemon poppy seed muffins with @myquietkitchen. I always love seeing what you're making!
More Vegan Muffin Recipes
Recipe
Vegan Lemon Poppy Seed Muffins
Ingredients
Dry ingredient:
- 220 grams fine oat flour (2 ¼ cups)
- 60 grams fine almond flour (½ cup)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 tablespoons poppy seeds - plus an extra pinch for decoration
Wet ingredients:
- ½ teaspoon lemon zest - from about 1 large lemon
- ⅓ cup fresh lemon juice
- ½ cup applesauce
- ½ cup maple syrup
- ½ cup thick, Greek-style vegan yogurt, unsweetened - I used Kite Hill Greek-style; see Notes.
- ¼ cup non-dairy milk
- 1 teaspoon vanilla extract
Optional icing:
- 1 tablespoon coconut butter - this is pureed coconut, which is different than coconut oil.
- 1 teaspoon maple syrup
- 1 teaspoon lemon juice or non-dairy milk, for thinning/consistency
Instructions
- Preheat oven to 375 degrees F (190 C) and locate a standard 12-cup muffin pan. If the pan is non-stick you shouldn't need oil or liners, though you can oil the pan or use paper liners if you like.
- In a mixing bowl whisk together all dry ingredients. In a separate bowl whisk together all wet ingredients.
- Pour wet into dry, and stir until combined. Divide the batter evenly among the muffin cups, using approximately ⅓ cup batter per muffin. Sprinkle a few extra poppy seeds on top if desired.
- Bake for 16 to 18 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let stand in the pan for 5 minutes, then transfer muffins to a cooling rack.
To make the icing:
- In a mug or small bowl warm the coconut butter just enough to melt it (about 10 seconds in the microwave).
- Whisk in the maple syrup, and add milk or lemon juice as needed for consistency. Microwave for a few more seconds if needed. Drizzle over the muffins and serve.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Jean Johnston says
I feel really daft, but was looking through your recipes yesterday and decided to try the lemon bars, the lemon poppyseed muffins and something else. Unfortunately, the something else called for pumpkin which I don’t have so I asked you if I could replace it with either mashed banana or Applesauce. Now I cannot find that recipe. I know it’s a stretch, but do you have any idea which recipe it was please? Call it a senior moment!
Lori Rasmussen says
Hi Jean - yes, it was the chocolate muffins. 🙂 I replied that I think banana will work well. I would link to them but am away from my desk at the moment. I hope you enjoy!
Jennifer says
And I used vanilla soy yogurt and it worked great!
Jennifer says
Great muffins! I didn't have coconut butter so I just combine to some lemon juice and powdered sugar to do a light drizzle just for a little flavor which worked out well.
Love your muffin recipes!
Bobby Plough says
Hey, I can only find silk vanilla Greek style yogurt in our little town. Should I adjust the sweetness or vanilla to make them. These sound great I have started using almond flour as a portion of my flour in most of my vegan muffins I love the texture and moistness. Can’t wait to try these.
Lori says
Hi Bobby,
Ooh that vanilla yogurt will make some tasty muffins! Yes, I'd probably decrease the maple syrup just a touch, maybe a couple of tablespoons. But I wouldn't worry about the vanilla. More vanilla flavor is always good in my book.
I hope you enjoy them!
Marina says
Hi, Lori
Would this work as a single cake instead of muffins?
And any other ideas for the icing? Very difficult to get this coconut butter where I am...
Thank you, love your recipes!
Lori says
Hi Marina,
I do think a single cake layer is a great idea. I haven't tried it yet, though, so I can't give a definitive bake time. Might be closer to 30 minutes.
For the icing, a bit of cashew butter, thinned in the same ways could work. You can also make your own coconut butter by processing dried coconut flakes in a food processor, in case you're interested in that.
Hope you enjoy!