Bakery-Style Vegan Lemon Poppy Seed Muffins are a breeze to make and ready in 30 minutes! Full of zesty lemon flavor and crunchy poppy seeds, this healthy snack will transport you straight to springtime. Topped with a sweet lemon glaze, they’re perfect for brunch or Mother’s Day! Gluten-free option listed as well.Jump to Recipe
Ever think of ingredients you wish you had in the pantry, but have a hard time justifying a purchase? Saffron, for example, is one spice that I truly enjoy using but honestly it just not necessary for my everyday cooking or my budget.
Poppy seeds are another example; they’re really fun to have on hand, but how often do I use them? Rarely. Until I realized…the bulk spice section the grocery store sells a wide variety of affordable/niche nuts and seasonings! So we can totally justify buying a small amount. THIS recipe is one where it is definitely worth it. Enter: the fluffiest vegan muffins I’ve ever had.
Full of zippy lemon juice and perfectly fluffy, these are definitely the best muffins I’ve made in a while. Lemon and poppy seed is a classic flavor combination perfectly celebrated here.
How to make Vegan Gluten-Free Muffins
Muffins without eggs have always been somewhat of a challenge for me; they tend to rise in the oven and then immediately fall flat once cooled. No one likes biting into a dense dough ball, no matter how delightfully lemony it may taste.
I also believe that baked goods should first and foremost taste delicious, no matter nutrients involved. A quick lemon glaze takes these into decadent territory, but won’t leave you with a sugar crash.I am happy to report that I’ve discovered two secrets that help us avoid this common issue.
I personally do not need to be gluten-free, but know that many of my readers require this. For this reason, I’ve tested these muffins with oat flour and can say they work out very well. Just make sure your oats are very finely ground before adding them in.
Tips For Making Vegan Lemon Poppy Seed Muffins
- Use not one but TWO flax eggs, and let them sit for a full five minutes to bind together.
- Fill only nine or ten muffin cups in the pan. Most muffin recipes call for employing all twelve, but I’ve found that using less and slightly overfilling each compartment removes the risk of a too-small final product.
- Measure your flour correctly. I have been known to just dunk my measuring cup into the flour bag (it’s SO much easier) but exact quantities really do make a difference. This video explains some helpful tips for the level method.
Where to Buy Poppy Seeds
As I mentioned earlier, I was lucky enough to find them at the bulk section of my local grocery store.
Amazon also sells a large bag that may be worth the investment.
I hope you enjoy these easy vegan lemon poppy seed muffins! Know that I’ll be making them on repeat at least until spring is finally here🌸. Recipe yields 9 muffins.
Looking for more brunch recipes? Try one of these next!
Lemon Poppy Seed Muffins
- 2 TBS ground flax seeds
- 3/4 cup unsweetened applesauce
- 1/3 cup lemon juice (bottled is fine)
- 1/3 cup melted coconut oil
- 1/2 tsp almond extract
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1/3 cup brown sugar
- 3/4 tsp sea salt
- 2 tsp baking soda
- 2 TBS poppy seeds
- 1 and 1/2 cup white whole wheat flour GF 1 for 1 or fine oat flour will also work as subs
- 1/2 cup rolled oats
- 3/4 cup powdered sugar
- 3/4 tsp lemon juice
- Preheat your oven to 350 degrees F and lightly oil or line a muffin tin with wrappers. Set aside. In a large mixing bowl, combine 2 TBS ground flax seeds with 5 TBS water and mix. Set aside for 5 minutes to firm up; this will act as your egg substitute.
- To the same large bowl, add applesauce, lemon juice, coconut oil, almond extract, maple syrup, almond milk, brown sugar, sea salt, and baking soda. Whisk for 30 seconds or so until foamy and blended.
- Add in poppy seeds, flour, and oats. Stir until incorporated but try not to over-mix. It should be fairly thick.Divide batter in muffin tins with generous scoops; you should only make about nine or ten muffins.Bake for about 25 minutes, checking for doneness at the 20 minute mark in case your oven is fast. Check this by sticking a knife in the center of one of the muffins. If it comes out clean, you're ready!
- Remove from oven and let cool for a few minutes in the tin before transferring to cool completely on a rack.To glaze, in a small cup whisk together powdered sugar and lemon juice until thick without clumps. Drizzle on muffins and enjoy! These are best stored in the fridge where they will last for about a week.
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