These Gluten-Free Vegan Lemon Poppy Seed Muffins are moist and fluffy, fresh and tangy and healthy enough for breakfast!
With summer just around the corner, I thought it was time to introduce everyone to a sweet treat that’s easy to make, and suitable for all sorts of summery occasions like:
- alfresco breakfast
- lazy brunches
- packed lunches
- road trips
- general travelling
and what better than not-too-sweet, zesty, nutty Lemon Poppy Seed Muffins!
The base of these Lemon Poppy Seed Muffins is my go-to vegan, gluten-free and refined sugar free muffin batter. It requires just one bowl, simple ingredients, and is easily customisable – you can use any type of oil, any plant-based milk and any type of liquid sweetener (maple syrup, agave syrup, brown rice syrup etc).
Plus, if you’re not into almonds, the ground almonds can easily be substituted with ground walnuts, or ground sunflower seeds if you’re nut-free.
You can just make these muffins with lemon, but I decided to add poppy seeds for extra texture, a slightly nutty flavour, and because they add some extra nutrients too!
Inspired by my Lemon Poppy Seed Cake recipe, I decided to make a sweet, tangy lemon syrup to pour over the muffins. The syrup is refined sugar free and easy to make, and adds a little extra zippy sweetness. I recommend pouring the syrup over the muffins straight out the oven while they’re still hot, so that it gets properly absorbed.
But, it’s totally optional so you can definitely leave it out if you want.
These muffins do taste best when fresh, but they’re easily transportable and keep well for a few days. You can reheat them in the oven or an oven toaster if you like.
For more muffin recipes, check out my:
- Carrot Muffins
- Blueberry Banana Bread Muffins
- Chocolate Muffins
- Apple Muffins
- Blueberry Muffins
- Muffin Tin Sushi Cups
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make these Gluten-Free Vegan Lemon Poppy Seed Muffins:
Gluten-Free Vegan Lemon Poppy Seed Muffins
For the muffins:
- 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
- 200 ml (4/5 cup) unsweetened almond milk (or sub any other plant-based milk)
- Juice of 1 lemon
- Zest of 1 lemon
- 8 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
- 3 tablespoons poppy seeds
- 150 g (1 1/4 cups) ground almonds* (almond meal)
- 150 g (1 1/4 cups) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking power (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
For the syrup (optional):
- Juice of 1/2 lemon
- 4 tablespoons maple syrup
For the muffins:
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
- Once melted, add the milk to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt, poppy seeds and ground almonds
- Sift in the flour, baking powder and bicarbonate of soda
- Mix well, adding a tiny splash more milk if it’s looking too dry
- Transfer the mixture between 8 muffin cases in a muffin tin
- Bake in the oven for 15-20 minutes until risen and an inserted skewer comes out clean
For the syrup:
- Whilst the muffins are baking, mix together the lemon juice and maple syrup
- Drizzle it over the muffins as soon as they’re out of the oven - it will soak into the muffins better when they're hot
- These muffins taste best eaten on the day they’re made, but keep for a few days. They can be reheated in the oven or an oven toaster if you like!
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