Vegan Gluten Free Lemon Poppy Seed Muffins

Craving a deliciously fresh, light, and flavorful muffin that's both vegan and gluten-free? These Vegan Gluten Free Lemon Poppy Seed Muffins are the perfect treat! With their zesty lemon flavor and moist texture, these muffins are ideal for breakfast, a snack, or even a sweet dessert. Plus, they’re topped with a luscious lemon glaze that will take them to the next level! They are the perfect way to ring in spring!

Why You'll Love These Lemon Poppy Seed Muffins

Allergy-Friendly: This recipe is not only vegan, but it’s also gluten free. Almond flour and oat flour provide a light, fluffy texture without the gluten, making it perfect for anyone with dietary restrictions.
Fresh & Flavorful: The combination of zesty lemon and poppyseeds creates a vibrant flavor that’s both refreshing and satisfying. The lemon glaze adds an extra layer of sweetness and tang!
Easy to Make: With simple ingredients and easy steps, you’ll have these muffins baked and ready to enjoy in under an hour.
Perfect for Any Occasion: Whether you’re serving them at a brunch gathering, enjoying them for a quick breakfast, or just indulging in a sweet treat, these muffins are versatile and always a hit!

Ingredients in Vegan Gluten Free Lemon Poppy Seed Muffins

Ground flaxseed: Helps the muffins stay together. Be sure to follow the instructions for making a flax egg.
Vegan butter: Adds a bit of richness to these muffins. Be sure your vegan butter is melted and cooled before mixing in. Alternatively, you can use coconut oil.
Dairy-free yogurt: I recommend a dairy-free vanilla yogurt (such as the So Delicious brand) but plain works as well. A lemon yogurt would be great, too!
Lemon juice and zest: Add a bright lemon flavor that is like spring in your mouth.
Cane sugar: Adds a hint of sweetness to balance out the tartness of the lemon. Coconut sugar can be used as a substitute, though the muffins will be darker than in the pictures.
Almond extract: Complements the lemon flavor perfectly.
Almond and oat flour: Provide the structure for these muffins. Be sure to use gluten free certified oats if needed. To make your own oat flour, simply pulse oats in a blender or food processor until flour-like consistency is reached.
Poppy seeds: What would lemon poppyseed muffins be without these??
Baking powder, baking soda, and salt: Help the muffins rise and aid in structure.

Tips for Perfect Muffins

Storage: Keep these muffins in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
Flax eggs: Be sure to let your flax “eggs” thicken before combining with the rest of the wet ingredients. This helps the muffins stay together.
Don’t overmix the batter: Mix ingredients until just combined. Overmixing yields a flat muffin that doesn’t rise.

Looking for more muffins? Try my blender zucchini muffins which are also gluten free!

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Cooking Method: Baking

Courses: Breakfast, Dessert, Snacks

Difficulty: Intermediate

Servings: 12

Description

These Vegan Gluten Free Lemon Poppy Seed Muffins are a delightful, zesty treat perfect for breakfast, snacks, or dessert! Made with almond and oat flour, they’re light and fluffy, with a burst of lemon and a touch of almond extract. Topped with a sweet lemon glaze, these muffins are completely dairy-free, egg-free, and gluten-free, making them a great option for those with dietary restrictions. Easy to make and full of flavor, they’re sure to be a crowd-pleaser!

Ingredients

For the wet ingredients:

2 tbsp ground flaxseed (+ 5-6 tbsp water)
1/4 cup vegan butter (melted and cooled, 56 g)
1/2 cup dairy-free vanilla yogurt
1/4 cup lemon juice (from two lemons)
2 tbsp lemon zest (from two lemons)
1/3 cup cane sugar (64 g)
1/2 tsp almond extract

For the dry ingredients:

1 ¼ cup almond flour (150 g)
1 ¼ cup oat flour (150 g)
1 ½ tbsp poppy seeds
1 tsp baking powder
½ tsp baking soda
1/4 tsp salt

For the glaze (optional but highly recommended!):

1/2 cup powdered sugar
2 tbsp lemon juice (from one lemon)
1/4 tsp almond extract

Instructions

1
Preheat and Prepare the Flax “Eggs”:
Preheat the oven to 350˚F and spray a muffin tin with non-stick cooking spray. Also, make your flax “eggs” by mixing together 2 tbsp ground flaxseed with 5-6 tbsp of water. Let sit for at least 10 minutes while you gather the rest of your ingredients.
2
Combine the Wet Ingredients:
In a large mixing bowl, add the following ingredients: vegan butter, dairy-free vanilla yogurt, fresh lemon juice, lemon zest, granulated sugar, and almond extract. Stir them together until everything is well combined. Finally, add in the flax “eggs” you made earlier and mix everything until smooth and creamy.
3
Mix the Dry Ingredients:
Next, add the dry ingredients to the same bowl and mix until well combined.
4
Bake the Muffins:
Use a spoon or ice cream scoop to divide the muffin batter evenly into 12 muffin cups. Bake for 16-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached. Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
5
Make the Glaze (Optional):
While the muffins are cooling, take a moment to prepare the glaze. In a small bowl, whisk together powdered sugar, lemon juice, and almond extract until smooth. Once the muffins have cooled completely, drizzle the glaze over the top of each muffin for an extra burst of lemony goodness!

Nutrition Facts

Servings: 12 ServingCalories:201kcalTotal Fat:9gSaturated Fat: 1gTrans Fat: 0gSodium:199mgPotassium:99mgTotal Carbohydrate:25gDietary Fiber: 2gSugars: 12gProtein:5gCalcium: 100mgIron: 1mgVitamin D: 0IU

Note

*Check out the full post for substitutions and storage instructions.

*Nutrition contents will vary based on brands used. Nutrition contents shown above include optional glaze.

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Read it online: https://madeasekitchen.com/recipe/vegan-gluten-free-lemon-poppy-seed-muffins/