Vegan Lemon Poppy Seed Muffins

Name: Vegan Lemon Poppy Seed Muffins
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 12 muffins
Ingredients: 220 grams fine oat flour (2 ¼ cups); 60 grams fine almond flour (½ cup); 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon fine sea salt; 2 tablespoons poppy seeds; ½ teaspoon lemon zest; ⅓ cup fresh lemon juice; ½ cup applesauce; ½ cup maple syrup; ½ cup thick, Greek-style vegan yogurt, unsweetened; ¼ cup non-dairy milk; 1 teaspoon vanilla extract; 1 tablespoon coconut butter; 1 teaspoon maple syrup; 1 teaspoon lemon juice or non-dairy milk, for thinning/consistency

User Reviews

5.0

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
27 mins
Servings
12 muffins
Calories
155 kcal
Course
Breakfast, Snacks
Cuisine
American

Vegan Lemon Poppy Seed Muffins

Finn Russell

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These deliciously healthy oat flour lemon poppy seed muffins are made without dairy, eggs, oil, or refined-sugar. They're so moist and bursting with fresh lemon flavor thanks to lemon zest and juice, with extra tang and richness from non-dairy yogurt! Easy prep and ready in 30 minutes.

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Ingredients

Servings

Dry ingredient:

220 grams fine oat flour (2 ¼ cups)
60 grams fine almond flour (½ cup)
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
2 tablespoons poppy seeds plus an extra pinch for decoration

Wet ingredients:

½ teaspoon lemon zest from about 1 large lemon
⅓ cup fresh lemon juice
½ cup applesauce
½ cup maple syrup
½ cup thick, Greek-style vegan yogurt, unsweetened I used Kite Hill Greek-style; see Notes.
¼ cup non-dairy milk
1 teaspoon vanilla extract

Optional icing:

1 tablespoon coconut butter this is pureed coconut, which is different than coconut oil.
1 teaspoon maple syrup
1 teaspoon lemon juice or non-dairy milk, for thinning/consistency

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Instructions

Preheat oven to 375 degrees F (190 C) and locate a standard 12-cup muffin pan. If the pan is non-stick you shouldn't need oil or liners, though you can oil the pan or use paper liners if you like.
In a mixing bowl whisk together all dry ingredients. In a separate bowl whisk together all wet ingredients.
Pour wet into dry, and stir until combined. Divide the batter evenly among the muffin cups, using approximately ⅓ cup batter per muffin. Sprinkle a few extra poppy seeds on top if desired.
Bake for 16 to 18 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let stand in the pan for 5 minutes, then transfer muffins to a cooling rack.

To make the icing:

In a mug or small bowl warm the coconut butter just enough to melt it (about 10 seconds in the microwave).
Whisk in the maple syrup, and add milk or lemon juice as needed for consistency. Microwave for a few more seconds if needed. Drizzle over the muffins and serve.

Notes

Yogurt
I used Kite Hill's Greek-style plain yogurt because I happened to have some on hand. You can also make your own at home with this cashew yogurt recipe (use the Greek-style instructions).
Or if you have a thinner, regular yogurt, strain it through a few layers of cheesecloth until thick. Alternatively, you could probably just reduce the amount of milk called for, though I haven't tested that yet.
Storage
Store muffins in an airtight container at room temperature for up to 2 days or refrigerated for up to 6 days. Can be frozen for 1 to 2 months. Make sure the muffins are well protected from air. Thaw overnight in the refrigerator.