Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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)


  • Author: Demeter | Beaming Baker
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • 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

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


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)

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.

  • Category: Breakfast, Snack
  • Method: Bake
  • Cuisine: American

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