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Vegan Lemon Poppy Seed Muffins
5 from 27 votes

Vegan Lemon Poppy Seed Muffins

Vegan Lemon Poppy Seed Muffins combine oat and almond flours with fresh lemon zest and juice, poppy seeds, and a moist blend of applesauce, maple syrup, and vegan yogurt. Baked to a tender crumb with a citrus tang and crunchy poppy seeds, these muffins offer a soft texture with a slightly crisp top. An optional lemon icing adds extra brightness and sweetness for a balanced treat.

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

Ingredients

Dry ingredient:
  • 220 grams oat flour fine, 2 ¼ cups
  • 60 grams almond flour fine, ½ cup
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt fine sea salt
  • 2 tablespoons poppy seeds plus an extra pinch for decoration
Wet ingredients:
  • ½ teaspoon lemon from about 1 large lemon, zest
  • ⅓ cup lemon juice fresh
  • ½ cup applesauce
  • ½ cup maple syrup
  • ½ cup Greek-style yogurt I used Kite Hill Greek-style; see Notes, thick, vegan, unsweetened
  • 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 or consistency

Instructions

    Cup of Yum
  1. 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.
  2. In a mixing bowl whisk together all dry ingredients. In a separate bowl whisk together all wet ingredients.
  3. 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.
  4. 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:
  1. In a mug or small bowl warm the coconut butter just enough to melt it (about 10 seconds in the microwave).
  2. 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

  • Use vegan Greek-style yogurt, such as Kite Hill, for ideal moisture and texture in the muffins.
  • If using thinner yogurt, consider straining it or reducing the non-dairy milk to maintain batter consistency.
  • Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate up to 6 days.
  • Muffins can be frozen for 1 to 2 months; thaw overnight in the refrigerator for best results.

Nutrition Information

Calories 155kcal (8%) Carbohydrates 25g (8%) Protein 4g (8%) Fat 5g (8%) Cholesterol 0mg (0%) Fiber 3g (12%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 155

% Daily Value*

Calories 155kcal 8%
Carbohydrates 25g 8%
Protein 4g 8%
Fat 5g 8%
Cholesterol 0mg 0%
Fiber 3g 12%

* Percent Daily Values are based on a 2,000 calorie diet.