Bright, zesty, and delightfully moist, these Gluten-Free Vegan Lemon Poppy Seed Muffins are the perfect treat for breakfast, snack time, or dessert. Made with a blend of gluten-free flours, fresh lemon juice, and crunchy poppy seeds, these muffins deliver a burst of citrusy goodness in every bite. Easy to make and packed with flavor, they’re sure to become a household favorite.
Why You’ll Love This Recipe
- Light and Fluffy Texture: Perfectly moist and tender thanks to the right combination of gluten-free flours.
- Bursting with Citrus Flavor: Fresh lemon juice and zest add a refreshing tang.
- Naturally Dairy-Free and Egg-Free: Ideal for those with dietary restrictions.
- Perfectly Sweet: Sweetened with maple syrup or coconut sugar for a healthier option.
Ingredients
Dry Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1/4 cup almond flour
- 2 tablespoons poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup plant-based milk (e.g., almond, oat, or soy milk)
- 1/3 cup maple syrup (or coconut sugar)
- 1/4 cup coconut oil, melted (or neutral oil like grapeseed oil)
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
Ingredient Breakdown
Gluten-Free All-Purpose Flour
Creates a soft and fluffy base while keeping the muffins gluten-free.
Almond Flour
Adds moisture and a slight nutty flavor to balance the tartness of the lemon.
Poppy Seeds
Provide a delightful crunch and classic lemon-poppy seed pairing.
Flax Egg
A plant-based egg substitute made with ground flaxseed and water for binding.
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with coconut oil.
Step 2: Make the Flax Egg
- In a small bowl, mix the ground flaxseed with water and let it sit for 5 minutes until it forms a gel-like consistency.
Step 3: Combine the Dry Ingredients
- In a large mixing bowl, whisk together the gluten-free flour, almond flour, poppy seeds, baking powder, baking soda, and salt.
Step 4: Mix the Wet Ingredients
- In another bowl, whisk together the plant-based milk, maple syrup, melted coconut oil, lemon juice, lemon zest, vanilla extract, and the prepared flax egg.
Step 5: Make the Batter
- Gradually pour the wet ingredients into the dry ingredients. Stir until just combined. Avoid overmixing to keep the muffins light and fluffy.
Step 6: Fill the Muffin Tin
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Step 7: Bake
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8: Cool and Serve
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Picture Gallery
Tips and Variations
- Make It Extra Lemony: Add a teaspoon of lemon extract for an extra citrusy punch.
- Top with Glaze: Drizzle with a simple glaze made from powdered sugar and lemon juice for a sweet finish.
- Swap the Sweetener: Use agave syrup or brown rice syrup instead of maple syrup.
- Storage Tip: Store the muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutritional Information (Per Muffin – Based on 12 Muffins)
- Calories: 180
- Protein: 3g
- Carbohydrates: 20g
- Fat: 8g
- Fiber: 2g
- Sugar: 8g
- Vitamin C: 10% of the daily value
These muffins are a nutritious and delicious way to brighten up your day!
Conclusion
These Gluten-Free Vegan Lemon Poppy Seed Muffins are the perfect combination of tangy, sweet, and satisfying. With their vibrant citrus flavor and moist texture, they’re sure to become a favorite for breakfast, snack time, or dessert.
Have you tried this recipe? Share your baking tips or creative variations in the comments below! Don’t forget to tag us on social media with your muffin photos—we’d love to see your creations.
Frequently Asked Questions
1. Can I use regular flour instead of gluten-free flour?
Yes, you can substitute gluten-free flour with all-purpose flour if you don’t need the recipe to be gluten-free.
2. What can I use instead of almond flour?
Coconut flour or oat flour can work, but you may need to adjust the liquid ratios as they absorb moisture differently.
3. Can I freeze these muffins?
Absolutely! Freeze the muffins in an airtight container for up to 3 months. Thaw at room temperature or microwave for a quick treat.
4. How do I prevent the muffins from sticking?
Use parchment paper muffin liners or grease the tin well with coconut oil to ensure easy removal.
5. Can I make mini muffins with this recipe?
Yes! Reduce the baking time to 12-15 minutes, checking for doneness with a toothpick.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.