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Home > Recipes > Cakes and Cupcakes

Vegan Lemon Poppy Seed Muffins (Gluten Free)

Published: Apr 8, 2021 · by Demeter | Beaming Baker 116 Comments · As an Amazon Associate I earn from qualifying purchases.

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An easy recipe for moist ‘n fluffy vegan lemon poppy seed muffins—perfectly sweet ‘n tart! Gluten Free.

Vegan Lemon Poppy Seed Muffins (Gluten Free): an easy recipe for moist ‘n fluffy vegan lemon poppy seed muffins—perfectly sweet ‘n tart! Gluten Free. #Vegan #Lemon #PoppySeed #GlutenFree #Muffins | Recipe at BeamingBaker.com

Good morning! It might not be morning in your part of the world right now, but I can basically promise that a good morning is in your future.

Nope, I didn’t suddenly develop psychic powers (which would be equally cool and terrifying all at once), I’m just sharing the best ever healthy gluten free vegan lemon poppy seed muffins.

Yep, it’s time for you to prepare for the best mornings EVER with these fresh-baked citrus delights. And in case you’re looking for a loaf instead of a muffin, try my Easy Vegan Lemon Almond Poppy Seed Bread Recipe.

You ready? Let’s bake this!

How to Make Vegan Lemon Poppy Seed Muffins

Preheat the Oven

First things first, preheat your oven to 350°F. Then, tuck some muffin liners into a muffin pan.

Sift the Dry Ingredients

Now, sift together all of the dry ingredients in a large bowl. Whisk in salt and poppy seeds.

Whisk the Wet Ingredients

Heat the water and milk until warm, then combine all wet ingredients together in a medium bowl. Whisk everything together until well mixed.

Combine the Dry & Wet Ingredients

Pour the wet ingredients over the dry ingredients. Whisk all the ingredients together until no flour patches remain. Congrats! You’ve made your healthy lemon poppy seed batter.

Pour the Batter

Pour the vegan lemon poppy seed batter into the muffin pan you prepped earlier.

Bake, Cool and Enjoy

Bake, cool and enjoy the best gluten free lemon poppy seed muffins!

Vegan Muffins You’ll Love: Gluten Free Vegan Dark Chocolate Muffins Recipe (Dairy Free) // Easy Vegan Gluten Free Pumpkin Muffins Recipe

Vegan Lemon Poppy Seed Muffins (Gluten Free): an easy recipe for moist ‘n fluffy vegan lemon poppy seed muffins—perfectly sweet ‘n tart! Gluten Free. #Vegan #Lemon #PoppySeed #GlutenFree #Muffins | Recipe at BeamingBaker.com

Perfect Gluten Free Vegan Lemon Poppy Seed Muffins: the Taste & Texture

These vegan lemon poppy seed muffins are moist, soft, and the perfect balance between fluffy and dense healthy lemon poppy seed muffins.

These gluten free lemon poppy seed muffins are the BEST! Guys, biting into these muffins are like biting into a basket of sunshine. Which sounds pretty bizarre and a tad risky with unexpected consequences, but you know what I mean! The flavor is bright and hopeful. 🙂

Testimonials

Molly says, “I have been following/baking Demeter’s recipes for quite some time and these are absolutely delicious!! I have Celiac and also plant based so these are perfect. I am always looking for new recipes, and this will absolutely be added to the rotation. I typically sub swerve for sugar but decided to stick with the instructed coconut sugar and boy am I happy I did—the depth of flavor is sublime. Thank you Demeter!!”

Cherish says, “Third time making these and they are such a winner! By the time you remove gluten, dairy, and eggs, muffins can be a bit iffy. I think the oat flour is part of what makes these a winner…”

Chris says, “I can’t believe how yummy these muffins are! Who knew that vegan gluten free baking could taste soooo good! No need for butter and eggs here : )”

Sandee says, “This recipe is a keeper!! They were so moist, lemony, and delicious! And the ladies at work said they were amazing! Thanks again!”

How to Make These Vegan Lemon Poppy Seed Muffins Gluten Free

It’s super easy to make these vegan lemon poppy seed muffins gluten free. Just follow the recipe! Make sure to use gluten free oat flour, and do not make any substitutions. That’s all folks! 

Perfectly moist ‘n fluffy lemon poppy seed muffins no one would guess were vegan and gluten free! 

Vegan Lemon Poppy Seed Muffins (Gluten Free): an easy recipe for moist ‘n fluffy vegan lemon poppy seed muffins—perfectly sweet ‘n tart! Gluten Free. #Vegan #Lemon #PoppySeed #GlutenFree #Muffins | Recipe at BeamingBaker.com

Grab your shiniest, peppiest lemons and meet me in the kitchen! I’m so excited to hear what you think of these gluten free vegan lemon poppy seed muffins! As always, it’s so wonderful experiencing these kitchen adventures with you. I truly appreciate your feedback, photos on IG and emails. ‘Til the next baking adventure…

Sending you all my love and maybe even a dove, xo Demeter ❤️

☀ Click below to Pin ☀

Vegan Lemon Poppy Seed Muffins (Gluten Free): an easy recipe for moist ‘n fluffy vegan lemon poppy seed muffins—perfectly sweet ‘n tart! Gluten Free. #Vegan #Lemon #PoppySeed #GlutenFree #Muffins | Recipe at BeamingBaker.com

📸 Did you make this vegan lemon poppy seed muffins recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

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Vegan Lemon Poppy Seed Muffins (Gluten Free): an easy recipe for moist ‘n fluffy vegan lemon poppy seed muffins—perfectly sweet ‘n tart! Gluten Free. #Vegan #Lemon #PoppySeed #GlutenFree #Muffins | Recipe at BeamingBaker.com

Vegan Lemon Poppy Seed Muffins (Gluten Free)


★★★★★

5 from 32 reviews

  • Author: Demeter | Beaming Baker
  • Total Time: 45 minutes
  • Yield: 10-12 muffins 1x
  • Diet: Vegan
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Description

Vegan Lemon Poppy Seed Muffins (Gluten Free): an easy recipe for moist ‘n fluffy vegan lemon poppy seed muffins—perfectly sweet ‘n tart! Gluten Free.


Ingredients

Scale

Dry Ingredients

  • 2 ¼ cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
  • ½ cup finely ground, blanched almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ½ tablespoons poppy seeds

Wet Ingredients

  • ½ cup + 2 tablespoons water
  • ½ cup non-dairy milk
  • 2 tablespoons lemon juice
  • zest of 1 lemon (2 tablespoons)
  • 3 tablespoons melted coconut oil
  • ¼ cup coconut sugar
  • ¼ cup pure maple syrup
  • ½ teaspoon vanilla extract

Optional Glaze

  • 3 tablespoons organic, unrefined confectioners’ sugar** (sugar-free substitute in notes)
  • 1 teaspoon lemon juice

Instructions

  1. Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
  2. In a large bowl, sift together all the dry ingredients except salt and poppy seeds: oat flour, almond flour, baking soda, and baking powder. Whisk in salt and poppy seeds.
  3. Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
  4. In a medium bowl, whisk together all wet ingredients: water, milk, lemon juice, lemon zest, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
  5. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
  6. Pour batter evenly into prepared muffin pan—filling each cup all the way to the top for big, round tops, and ¾ of the way for a larger quantity of smaller muffins. Bake for 16-22 minutes. Mine took 20 minutes. Insert a toothpick to check for doneness—once it comes out clean, it’s done.
  7. Place muffin pan on a cooling rack to cool for 20 minutes. Remove muffins from muffin pan and transfer to a cooling rack to cool completely, about 1-3 hours. Optionally, in a small bowl, whisk together Glaze ingredients until thickened: confectioners’ sugar and lemon juice. Drizzle muffins. Enjoy! Storing instructions below.

Delicious Vegan Muffins (Gluten Free)

  • Gluten Free Banana Oat Muffins (Vegan)
  • Healthy Vegan Gluten Free Blueberry Muffins
  • Healthy Pumpkin Oatmeal Muffins (Vegan, Gluten Free)
  • Vegan Zucchini Muffins (Gluten Free, Egg Free)

Equipment

Citrus Squeezer

Citrus Squeezer

Buy Now →
Citrus Zester

Citrus Zester

Buy Now →

Blanched Almond Flour

Buy Now →

Notes

*If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create grainy muffins.

**Powdered sugar substitutes: Swerve is a good sugar-free, low carb substitute. You can also grind the sweetener of your choice, such as Xylitol, in a coffee grinder or small blender until you get a powder. Since Swerve is a bit drier, use about 2 ½ teaspoons lemon juice to make the glaze.

**You can also add more powdered sugar if you’d like a thicker glaze.

Storing Instructions: Store in an airtight container for up to 1 week in the refrigerator, or in a cool, dark environment. Glaze when ready to eat, or day of.

Freezing Instructions: Store in an airtight container or bag, unglazed, in the freezer for up to 1-2 months. Allow to thaw for about 30 minutes at room temperature before enjoying. Or, heat in the microwave in 15 second increments until just warm.

  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Category: Breakfast, Snack
  • Method: Bake
  • Cuisine: American

Keywords: vegan lemon poppy seed muffins, gluten free lemon poppy seed muffins

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© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.

This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you.

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  1. Laura Newton says

    December 19, 2022

    After reading all the comments, it seems like it’s me not the recipe! They keep coming out gummy. I wish I knew why

    Reply
    • Demeter | Beaming Baker says

      December 20, 2022

      Hi Laura. Hm, have you made any changes to the ingredients? And, if you’re using homemade oat flour, have you sifted it? Coarse bits in the flour can really change the texture of the muffins.

      Reply
  2. Cara says

    May 27, 2022

    Could you make these with Bobs 1:1 Flour instead of oat with same result?

    Reply
    • Demeter | Beaming Baker says

      May 30, 2022

      Hi Cara. I haven’t tried that particular flour in this recipe, so I can’t say for sure. Though I have had some readers do so in other recipes. If you try it, please let me know how they turn out!

      Reply
  3. AP says

    June 14, 2021

    Hey, Demeter!

    I’m wondering if there is any way I can make a frosting for these muffins instead of the glaze… kind of like a cupcake. I’m planning on making these for a dessert on Sunday.

    P.S. They look great and can’t wait to try! Thanks for posting 🙂

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      June 15, 2021

      Hey AP! 🙂 Hmm… that sounds FABULOUS! I have this vegan chocolate frosting recipe, so if you’re good with a lemon/chocolate combo, then go for it!

      I hope you love it all. Thank you for stopping by! 🙂

      Reply
      • AP says

        June 17, 2021

        Thanks, Demeter! I actually though I’d make the chocolate cupcakes with that recipe of frosting and add raspberries for a fruity taste. Thanks again for the advice and getting back so soon! I’m really excited to try!

        ★★★★★

        Reply
  4. Beti | easyweeknightrecipes says

    April 11, 2021

    I love how easy and incredibly delicious these Lemon Poppy Seed Muffins are!! They did not last long at our house!! Thank you!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 12, 2021

      Haha they don’t last long in my house either! So happy you enjoyed them!

      Reply
  5. katerina @ diethood.com says

    April 11, 2021

    These Lemon Poppy Seed Muffins were absolutely amazing! Everyone loved them!! I can’t wait to make them again and again!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 12, 2021

      Woohoo! I’m always pleased to hear a recipe was a crowd pleaser. ☺️

      Reply
  6. Catalina says

    April 10, 2021

    These lemon poppy seed muffins look irresistible! So perfect for my breakfast!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 10, 2021

      Nothing beats a fresh baked muffin in the morning. 🙂

      Reply
  7. Erin | Dinners,Dishes and Dessert says

    April 10, 2021

    These Lemon Poppy Seed Muffins would disappear in our house!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 10, 2021

      I’ll bet they would!

      Reply
  8. Jo says

    April 8, 2021

    These amazing poppy seed muffins were amazing!! And I loved how easy it was to make

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 10, 2021

      Yay! I’m seriously so pleased to hear it!

      Reply
  9. Amanda says

    April 8, 2021

    I will be making these this weekend, I cannot wait!

    Reply
    • Demeter | Beaming Baker says

      April 10, 2021

      You’re absolutely gonna love them!

      Reply
  10. Toni says

    April 8, 2021

    My kids really loved it! Perfect snack and breakfast!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 8, 2021

      So glad to hear it Toni!

      Reply
  11. Angela says

    April 8, 2021

    Lemon poppy seed is my daughter’s favorite muffin flavor. When I saw these I knew I had to make them for her. They came out so moist. Delicious!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 8, 2021

      She’s got good taste! 😉 I’m so happy that y’all loved it. Happy baking & eating!

      Reply
  12. Dannii says

    April 8, 2021

    I love any kind of lemon dessert. This looks delicious and handy for packed lunches.

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 8, 2021

      If you’re a fan of lemon, then you’ll really love these!

      Reply
  13. Lauren Vavala says

    April 8, 2021

    These muffins look absolutely divine! That icing dripping down the side has me drooling!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 8, 2021

      Thanks Lauren! There’s really nothing quite like lemon icing. 😋

      Reply
  14. Bintu | Budget Delicious says

    April 8, 2021

    These sound perfect as either a snack or a quick breakfast on the go! The flavours sound delicious and I love that they are vegan and dairy free too!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      April 8, 2021

      Yes! They’re wonderful pretty much any time of day. 😊 So happy you enjoyed them!

      Reply
  15. Merci Bailey says

    January 9, 2021

    I made these last week, loved them and 5× the recipe with my nephews and Nieces! They all loved them too! We used chia seeds instead of poppy, they turned out great!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      January 11, 2021

      Hi Merci! I am loving the sound of that quintuple bake! (Have I been waiting all my life to say “quintuple bake” or what? Lol.) It’s so wonderful to hear about your lovely family bake-a-thon. I’ll have to try these muffins with chia seeds some time. Enjoy!

      Reply
  16. Molly says

    September 5, 2020

    I have been following/baking Demeter’s recipes for quite some time and these are absolutely delicious!! I have Celiac and also plant based so these are perfect. I am always looking for new recipes, and this will absolutely be added to the rotation. I typically sub swerve for sugar but decided to stick with the instructed coconut sugar and boy am I happy I did—the depth of flavor is sublime. Thank you Demeter!!

    ★★★★★

    Reply
    • Demeter | Beaming Baker says

      September 8, 2020

      Aw… thank you so much, Molly! Your comment means the world to me. 🙂 Coconut sugar sure is a lovely ingredient, isn’t it? Thank *you* Molly, for stopping by and letting me know how everything worked out for you. Happy baking!

      Reply
  17. Joyce Morris says

    March 29, 2020

    This recipe looks wonderful. My daughter is allergic to almonds, walnuts, cashews… Do you have another lemon muffin recipe without those ingredients?
    We made you vegan chocolate cake yesterday and it was awesome. Thank you.

    Reply
    • Demeter | Beaming Baker says

      March 30, 2020

      Hi Joyce, unfortunately, no. But you could try swapping the almond flour in this recipe with more GF oat flour. Try 1/4 cup of added oat flour to substitute the almond flour. You might have to play around with the amount to get a desired texture. Good luck! I’m so happy you both enjoyed my vegan chocolate cake. 🙂

      Reply
  18. Cherish says

    March 26, 2020

    Third time making these and they are such a winner! By the time you remove gluten, dairy, and eggs, muffins can be a bit iffy. I think the oat flour is part of what makes these a winner. I don’t like the GF flour blends that include rice flour, as my muffins always end up tasting “sandy.”

    Reply
    • Demeter | Beaming Baker says

      March 28, 2020

      Hi Cherish! Oh, I absolutely agree with you. Oat flour is one of those magical ingredients that hold flavors and various wet ingredients so well. Also, it amazes me how diff every GF flour works in the same recipe. Glad you got to try this one with oat flour and enjoy it. Happy baking! 🙂

      Reply
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I'm Demeter! Here, you'll find a warm & friendly community for delicious plant-based, whole food recipes. :) I'm so happy to share in these kitchen adventures with you.

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