Moist, easy vegan lemon poppy seed muffins that can be made just vegan OR vegan and gluten-free, instructions for both ways are included. You can make a lemon glaze for them or enjoy them plain, they’re delicious either way!
Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
In a medium bowl, mix the coconut oil, sugar, applesauce, lemon juice, lemon zest, vanilla, and flax eggs together until blended.
Slowly add the dry mixture to the wet mixture and stir until combined. Fold in the poppy seeds.
Using a spoon or a large scoop, divide batter into the 12 muffin cups.
Bake for 15 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.
Let muffins cool in muffin pan for a few minutes and then remove and place them on a cooling rack.
To Make Lemon Glaze (Optional):
Add the powdered sugar to a small bowl and add the lemon juice, a little at a time and whisk until you have a smooth glaze. If it's too thick, add a little more lemon juice, you may not need the full tablespoon of lemon juice, depending on how thick you want it. Add the lemon zest and mix until it has been incorporated into the glaze.
Drizzle onto muffins just before serving.
Please read all of the information and FAQ info above and below before making this recipe.
It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill Gluten Free All Purpose Baking Flour (Amazon link) with the red label, NOT the blue label), so please know that your results may not be the same as mine if substitute with another gluten-free flour blend. The weight listed above is for this specific brand of flour.
This recipe will NOT work with coconut flour.
If using all purpose white flour, use (2 1/4 cups / 281g) and bake the muffins for 18-20 minutes or until a toothpick comes out clean from the largest muffin). Don't over mix the batter or you will end up with gummy or dense muffins.
Any type of neutral flavoured oil can be used in place of the coconut oil, such as avocado or safflower.
Store leftovers in an airtight container. See above for more storage info.
Nutrition info is based on 1 muffin. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.