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Gluten-Free Vegan Lemon Poppy Seed Muffins Recipe

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★★★★

3.9 from 48 reviews

Delight in these fluffy, gluten-free vegan lemon poppy seed muffins bursting with fresh lemon zest and a tender crumb. Perfectly sweetened with cane sugar and moistened with applesauce and dairy-free milk, these muffins offer a refreshing citrus flavor balanced by the subtle crunch of poppy seeds. Ideal for breakfast or a light snack, they bake to a lovely golden edge and keep well stored, ensuring a delicious gluten-free treat that everyone can enjoy.

Ingredients

Scale

Wet Ingredients

  • 2/3 cup cane sugar (ensure organic for vegan-friendly)
  • 1/3 cup softened vegan butter
  • 3 Tbsp lemon zest (from 4–5 lemons)
  • 1/4 cup unsweetened applesauce
  • 1/4 cup lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup dairy-free milk (plain, unsweetened; almond milk recommended)

Dry Ingredients

  • 1 cup almond flour (e.g., Wellbee’s)
  • 1 1/4 cup MB 1:1 gluten-free flour blend (or all-purpose flour if not gluten-free)
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1 1/2 Tbsp poppy seeds

Instructions

  1. Preheat and prepare muffin tin: Preheat your oven to 350°F (176°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the tin to prevent sticking.
  2. Cream sugar, butter, and lemon zest: In a medium mixing bowl or stand mixer bowl, combine the cane sugar, softened vegan butter, and lemon zest. Using an electric mixer, beat the mixture on medium speed until it becomes light and fluffy, about 2 minutes.
  3. Add applesauce, lemon juice, and vanilla: Beat in the unsweetened applesauce, lemon juice, and vanilla extract on medium speed until blended and slightly fluffy. The mixture might look curdled; this is normal and will resolve in the next step.
  4. Incorporate almond flour and milk: Add the almond flour and mix until smooth and fully incorporated. Then pour in the dairy-free milk and mix on low speed just until combined.
  5. Add remaining dry ingredients and poppy seeds: Finally, add the gluten-free flour blend, baking powder, baking soda, sea salt, and poppy seeds. Mix on medium speed until the batter is light, fluffy, and the poppy seeds are evenly distributed throughout.
  6. Fill muffin liners and bake: Divide the batter evenly among the 12 muffin liners. Bake in the preheated oven for 30-34 minutes, or until the muffins are lightly golden on the edges and a toothpick inserted into the center comes out with only a few crumbs attached.
  7. Cool and store: Allow muffins to cool completely in the tin before removing. For best texture and flavor, eat fresh or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 1 month.

Notes

  • Use organic cane sugar to keep the recipe fully vegan-friendly.
  • If you don’t need the muffins to be gluten-free, you can substitute the gluten-free flour blend with all-purpose flour.
  • The batter may appear curdled after adding wet ingredients; this is expected and will smooth out once dry ingredients are incorporated.
  • Allow muffins to cool completely for the best texture and to prevent crumbling.
  • These muffins freeze well; thaw completely before enjoying for best flavor and texture.
  • Wellbee’s almond flour is recommended for best results, but any finely ground almond flour will work.

Keywords: gluten-free, vegan, lemon poppy seed muffins, dairy-free, vegan muffins, healthy muffins, citrus muffins

Find it online: https://epicrecipebox.com/gluten-free-vegan-lemon-poppy-seed-muffins-recipe/