Vegan Lemon Poppy Seed Muffins
These Vegan Lemon Poppy Seed Muffins are bright, zesty, and incredibly moist. I make them with fresh lemon, poppy seeds, and a mixture of oat and almond flour for a delicious gluten-free treat. Ready in just 35 minutes, they're perfect for sharing at kids' parties or afternoon snacks!
Servings: 12
Calories: 254kcal
Ingredients
- 2 cups oat flour , gluten free if needed
- ¾ cup fine grain almond flour
- 1 ¼ cup cane sugar , see note
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- ¾ cup light coconut milk
- ¾ cup lemon juice
- ½ cup unsweetened apple sauce
- 1 tablespoon vanilla extract
- ¼ cup poppyseeds
- 2 tablespoons lemon zest
Icing (optional):
- ½ cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350 F/ 120 C.
- Put flours, sugar, baking powder, into a medium bowl. Whisk to mix and break up any clumps.
- Make a little well in the middle and add in the coconut milk, lemon juice and apple sauce.
- Whisk again to combine and get a smooth batter.
- Fold in the lemon zest and poppyseeds
- Fill 12 muffin tins lined with baking cups or prepare the muffin tins with butter or oil. I use foil baking cups as they don’t stick like paper does. I also smoothed the batter down on the top by using a moistened finger, this helps them rise evenly as they bake.
- Bake at 350 for 23-25 minutes. Depending on your oven, your baking time may vary by a minute or two. Start checking them at 20 minutes and take out when a toothpick comes out clean and the tops just begin to get firm.
- Let cool in the muffin tins. Once cool to the touch, remove and continue cooling on baking racks until completely cool, about an hour.
- Once cooled you can top with the icing if you choose to use it and serve.
Notes
- My #1 Secret Tip for making my Vegan Lemon Poppy Seed Muffins is to check them a little early so they do not dry out. I usually peek in at about the 20 minute mark and test one with a toothpick. If it comes out clean, they are ready to come out of the oven. Every oven bakes a little differently, and I have learned the hard way that leaving them in too long can take away that soft tender texture my kids love. I would much rather have them slightly underbaked and let them finish setting as they cool than risk overbaking.
- Use fresh lemon juice and zest: Fresh lemons give the best flavor and aroma, so I always zest before juicing.
- Measure the flour correctly: I spoon the flour into the measuring cup and level it off instead of scooping, which keeps the muffins light.
- Room temperature ingredients: I let the coconut milk and apple sauce sit out for a few minutes so they mix more smoothly into the batter.
- Cool completely before icing: If the muffins are even a little warm, the icing will melt right off.
- Store properly: I keep them in an airtight container so they stay fresh for days, or freeze extras to enjoy later
Nutrition
Calories: 254kcal | Carbohydrates: 44g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 103mg | Potassium: 218mg | Fiber: 3g | Sugar: 28g | Vitamin A: 4IU | Vitamin C: 8mg | Calcium: 102mg | Iron: 1mg