Last Updated on September 21, 2024
These fresh Vegan Lemon Poppy Seed Muffins make for a perfect little snack with your favorite hot beverage.
Not only are these muffins dairy free, they’re even gluten free!
With the fresh citrus flavor of the lemon and the slight crunch of the poppy seeds, who wouldn’t enjoy these muffins.
I’ve always been a fan of lemon poppy seed muffins, or really, any baked good with this flavor.
Personally I just adore the fresh taste of lemon, well, in pretty much everything.
The fresh clean tangy taste is, I guess more of a spring and summer thing for most, but not me.
Make up these delightful muffins for a holiday gathering and watch them disappear.
And talk about a simple recipe and simple ingredients!
Notice that the ingredients in this recipe are easy to find, they might already be in your panty already!
But if they’re not, you should easily be able to find the ingredients for this recipe in your local markets.
Want to add a little more to these muffins?
Fruit? A few suggestions are Blueberries, Strawberries, Raspberries, and Blackberries.
Or maybe a nut? Such as Almonds, slivered or crushed will work in these muffins or sprinkled on the top before baking.
Oh the possibilities! Have fun and try different add ins each time you make these flavor full muffins.
What ingredients are in these Vegan Lemon Poppy Seed Muffins
- Egg substitute – In this recipe, I used a powdered egg substitute. It is a easy to use and the consistency is always the same. There are so many different brands available on the market today and the ones I have tried are all easy to use. Use your favorite.
- Sugar – Plain unbleached sugar, just to sweeten the muffins a bit.
- Pure Vanilla Extract – Why I only use pure vanilla extract? Look at the ingredients on both the imitation and the real vanilla extract. Pure extract is made from vanilla bean, water, and alcohol. The alcohol is used to extract the vanilla flavor out of the bean. Imitation vanilla extract usually will have other ingredients such as artificial flavorings.
- Real Lemon Extract – I always use an organic lemon extract. As with the vanilla extract, the ingredients are simple.
- Apple Sauce – I added apple sauce to replace the butter/oils. Apple sauce will help keep these muffins moist.
- Plant based Milk – With this recipe I have used two different milk substitutes, almond or oat milk. Make sure to use an unsweetened plant based milk, there is no need to use more sugar with these muffins.
- Spices – Salt is in this recipe to enhance the flavor of the other ingredients and then there’s the poppy seeds with their rich nutty flavor.
- Baking Powder – Baking Powder is a leavening agent. It increases the volume and lightens the texture of the muffins.
- Flours – I use two flours in these muffins, a gluten free flour and almond flour. Almond flour adds flavor with a very mild sweetness, moisture, and extends the shelf life of these muffins. The gluten free flour ( I used King Arthur Measure for Measure ) balances out the moisture in the almond flour and absorbs some of the moisture from the other ingredients as well.
How to make these Muffins
Preheat your oven to 400° F.
Line cupcake pan with parchment paper cupcake liners.
Mix up the egg substitute to the package instructions and set aside to thicken.
Combine the flours, baking powder, salt, and poppy seeds in a mixing bowl, and set aside.
In a medium mixing bowl, combine the milk substitute, sugar, vanilla, and lemon extracts and blend.
Next, add the egg substitute and apple sauce to the liquid mixing bowl and stir.
Lastly, add the flour mixture to the liquid and stir until no lumps.
If you’re adding berries or nuts to the batter, now is the time to stir them in.
Scoop the mixture into the cupcake pan, filling them about 2/3rds full.
If you’re topping these muffins with slivered or crushed almonds, sprinkle on top of each muffin.
Bake the muffins for about 30 minutes, or until a toothpick comes out clean when inserted in the center of the muffin.
Cool the muffins in the pan for about 5 minutes, then remove the muffins and place on a cooling rack to let them cool completely.
Storing these Muffins
Once the muffins have cooled completely, place them in an airtight container and store them in the refrigerator for up to 3 days.
If you want to save some of there muffins for a later date, place into a airtight container and place in the freezer.
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Vegan Lemon Poppy Seed Muffins
Ingredients
- 2 Egg Substitute equal to two eggs
- 1/3 Cup Sugar
- 1 tsp Pure Vanilla Extract
- 1/4 Cup Apple Sauce
- 1/2 Cup Plant Based Milk I used almond or oat milk.
- 1/4 tsp Pure Lemon Extract
- 1/2 tsp Poppy Seeds
- 1/2 tsp Salt
- 1 1/2 tsp Baking Powder
- 1/4 Cup Gluten Free Flour I used King Arthur Measure for Measure.
- 1 1/2 Cup Almond Flour
Optional Add-ins
- 1 Cup Berries of your choice Blueberries, Strawberries, Raspberries, and Blackberries
- Crushed or slivered almonds As a topping
Instructions
- Preheat your oven to 400° F.
- Line cupcake pan with parchment paper cupcake liners.
- Mix up the egg substitute to the package instructions and set aside to thicken.
- Combine the flours, baking powder, salt, and poppy seeds in a mixing bowl, and set aside.
- In a medium mixing bowl, combine the milk substitute, sugar, vanilla, and lemon extracts and blend.
- Add the egg substitute and apple sauce to the liquid mixing bowl and stir.
- Lastly, add the flour mixture to the liquid and stir until no lumps.
- If you're adding berries or nuts to the batter, now is the time to stir them in.
- Scoop the mixture into the cupcake pan, filling them about 2/3rds full.
- If you're topping these muffins with slivered or crushed almonds, sprinkle on top of each muffin.
- Place the cupcakes into the oven for about 30 minutes, or until a toothpick comes out clean when it is inserted in the center of the muffin.
- Cool the muffins in the pan for about 5 minutes and then remove the muffins and place on a cooling rack to let them cool completely
