Vegan Lemon Poppy Seed Muffins (Gluten Free)
An easy recipe for moist ‘n fluffy vegan lemon poppy seed muffins—perfectly sweet ‘n tart!
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!
More Vegan Muffins You’ll Love
- Gluten Free Vegan Dark Chocolate Muffins Recipe
- Easy Vegan Gluten Free Pumpkin Muffins Recipe
- Healthy Vegan Gluten Free Blueberry Muffins
- Healthy Pumpkin Oatmeal Muffins (Vegan, Gluten Free)
- Vegan Zucchini Muffins (Gluten Free, Egg Free)
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!
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 ❤️
📸 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! 📸
Delicious Vegan Muffins + More
- Gluten Free Banana Oat Muffins (Vegan)
- Lemon Blackberry Muffins
- Mini Vegan Lemon Blueberry Muffins
- Strawberry Lemon Muffins Recipe (V, GF)
- Lemon Glaze for Muffins & Bread
- Mini Lemon Poppy Seed Muffins (V, GF)
Vegan Lemon Poppy Seed Muffins (Gluten Free)
- Total Time: 45 minutes
- Yield: 10–12 muffins 1x
- Diet: Vegan
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
Dry Ingredients
- 2 1/4 cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
- 1/2 cup finely ground, blanched almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 tablespoons poppy seeds
Wet Ingredients
- 1/2 cup + 2 tablespoons water
- 1/2 cup non-dairy milk
- 2 tablespoons lemon juice
- zest of 1 lemon (2 tablespoons)
- 3 tablespoons melted coconut oil
- 1/4 cup coconut sugar
- 1/4 cup pure maple syrup
- 1/2 teaspoon vanilla extract
Optional Glaze
- 3 tablespoons organic, unrefined confectioners’ sugar** (sugar-free substitute in notes)
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
- 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.
- 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.
- 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.
- Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
- 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.
- 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)
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
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Did you make this recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it!
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.
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.
After reading all the comments, it seems like it’s me not the recipe! They keep coming out gummy. I wish I knew why
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.
Could you make these with Bobs 1:1 Flour instead of oat with same result?
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!
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 🙂
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! 🙂
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!
I love how easy and incredibly delicious these Lemon Poppy Seed Muffins are!! They did not last long at our house!! Thank you!
Haha they don’t last long in my house either! So happy you enjoyed them!
These Lemon Poppy Seed Muffins were absolutely amazing! Everyone loved them!! I can’t wait to make them again and again!
Woohoo! I’m always pleased to hear a recipe was a crowd pleaser. ☺️
These lemon poppy seed muffins look irresistible! So perfect for my breakfast!
Nothing beats a fresh baked muffin in the morning. 🙂
These Lemon Poppy Seed Muffins would disappear in our house!
I’ll bet they would!
These amazing poppy seed muffins were amazing!! And I loved how easy it was to make
Yay! I’m seriously so pleased to hear it!
I will be making these this weekend, I cannot wait!
You’re absolutely gonna love them!
My kids really loved it! Perfect snack and breakfast!
So glad to hear it Toni!
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!
She’s got good taste! 😉 I’m so happy that y’all loved it. Happy baking & eating!
I love any kind of lemon dessert. This looks delicious and handy for packed lunches.
If you’re a fan of lemon, then you’ll really love these!
These muffins look absolutely divine! That icing dripping down the side has me drooling!
Thanks Lauren! There’s really nothing quite like lemon icing. 😋
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!
Yes! They’re wonderful pretty much any time of day. 😊 So happy you enjoyed them!
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!
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!
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!!
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!
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.
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. 🙂
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.”
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! 🙂