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Lemon Poppy Seed Muffins | via veggiechick.com #vegan #oilfree
Breakfast, Dessert, Easy, Nut free, Oil free, Under 400 calories, Vegan Recipes

Lemon Poppy Seed Muffins (Vegan)

These Lemon Poppy Seed Muffins are easy to bake up as a dessert, breakfast or snack. With flavors of lemon and poppy seeds throughout, and a lemony-sweet glaze on top, they are not only a healthy alternative but also super delicious.

Lemon Poppy Seed Muffins | via veggiechick.com #vegan #oilfree

To make these muffins, first preheat your oven to 375 F and let the oven heat for 15 minutes (to make sure the oven is heated throughout before baking).

To a muffin/cupcake pan, add liners. In a small bowl, add the soy milk and apple cider vinegar. Stir lightly to combine and let sit for 5 minutes (it will curdle as it sits).

In a large bowl, add oat flour, whole wheat flour, baking powder and baking soda. Stir well to combine.

In a medium bowl, add sugar and butter and stir to combine. Add lemon zest, lemon juice, vanilla, and poppy seeds. Stir.

Add the soy milk mixture into the sugar mixture and stir until just combined. Then add the wet mixture to the dry flour mixture. Stir with a large spoon to combine. Do not over-mix; some clumps will remain.

Quickly pour batter into each muffin liner, 3/4 full.

Bake at 375 F for 20-25 minutes or until toothpick inserted in the middle comes out clean. Let cool.

Lemon Poppy Seed Cupcakes | via veggiechick.com #vegan #oilfree

To make the lemon glaze- in a small bowl, add the powdered sugar and lemon juice. Stir well with a spoon until blended. Drizzle 1-2 teaspoons over each cooled muffin. Let sit 5 minutes before serving (icing will harden). Makes 12 muffins.

Lemon Poppy Seed Muffins | via veggiechick.com #vegan #oilfree

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Lemon Poppy Seed Muffins (Vegan)

Lemon Poppy Seed Muffins | via veggiechick.com #vegan #oilfree

With flavors of lemon and poppy seeds throughout, these Lemon Poppy Seed Muffins are not only a healthy dessert alternative but also super delicious.

  • Author: Christin McKamey
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40
  • Yield: 12

Ingredients

  • 3/4 cup unsweetened soy milk
  • 2 teaspoons apple cider vinegar 
  • 1/2 cup oat flour*
  • 1 1/2 cups whole wheat flour*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup organic granulated sugar
  • 1/4 cup vegan butter, melted (I like Miyoko’s Kitchen or Earth Balance)
  • 2 teaspoons lemon zest (zest lemons before juicing)
  • 1/4 cup fresh lemon juice (about 2 medium lemons)
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons poppy seeds (can sub with chia seeds)

Lemon Glaze:

  • 3/4 cup powdered sugar (confectioner’s)
  • 2 tablespoons fresh lemon juice (1 medium lemon)

Instructions

  1. Preheat oven to 375 F and let the oven heat for 15 minutes before baking. To a muffin/cupcake pan, add liners.
  2. In a small bowl, add soy milk and apple cider vinegar. Stir to combine and let sit for 5 minutes (it will curdle as it sits).
  3. In a large bowl, add oat flour, whole wheat flour, baking powder and baking soda. Stir well to combine thoroughly.
  4. In a medium bowl, add sugar and butter and stir to combine. Add lemon zest, lemon juice, vanilla, and poppy seeds. Stir to combine.
  5. Add the soy milk mixture into the sugar mixture and stir to blend. Then add the wet mixture to the dry flour mixture. Stir with a large spoon to combine. Do not over-mix; some clumps will remain.
  6. Quickly pour batter into each muffin liner, each 3/4 full. Bake at 375 F for **20-25 minutes or until toothpick inserted in the middle comes out clean. Let cool.
  7. To make the lemon glaze- in a small bowl, add the powdered sugar and lemon juice. Stir well with a spoon until blended. Drizzle 1-2 teaspoons over each cooled muffin. Let sit 5 minutes before serving (icing will harden). Makes 12 muffins. Store in airtight container in the fridge for up to a week.

Notes

*You can also use all-purpose flour instead of whole wheat flour, or a combination of oat, whole wheat or all-purpose flours. Please note different flours will change the consistency of the muffins.

**Ovens vary. I cook these muffins for 21 minutes and they are the perfect consistency.

Nutrition

  • Serving Size: 1 muffin

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

4 Comments

  • I am really glad I found this recipe! These muffins were the perfect addition to my morning coffee!

    Reply
    • Thanks Ashley! Glad you like them! =)

      Reply
  • What could I substitute for the butter!

    Reply
    • Hi Joan, you could try applesauce! I haven’t tried yet yet but I think it would be good. =)

      Reply

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