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Vegan Lemon Poppy Seed Muffins
A classic lemon poppy seed muffin made vegan and easily made gluten-free.
Course
baked goods
Cuisine
American, gluten free, vegan
Keyword
vegan lemon muffin, vegan lemon poppy seed bread, vegan lemon poppy seed muffin
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
24
muffins
Calories
89
kcal
Author
Monica Davis
Ingredients
Dry ingredients
2
cups
flour
white, whole wheat or gluten-free mixes all work well.
2/3
cup
sugar
2
tablespoons
poppy seeds
1/2
teaspoon
baking soda
2 1/2
teaspoons
baking powder
1/2
teaspoon
salt
Wet ingredients
1
cup
apple sauce
1/3
cup
canola oil
any neutral-flavored oil will work or swap with extra apple sauce for oil-free.
3/4
cup
plant-based milk
1/4
cup
lemon juice
2
tablespoons
lemon extract
1
tablespoons
lemon zest
(optional but recommended for more lemon flavor)
For lemon drizzle glaze
1/2
cup
powdered sugar
1
tablespoons
lemon juice
US Customary
-
Metric
Instructions
Preheat oven to 400°F (200°C).
Put all of the dry ingredients into a large mixing bowl and stir.
Pour in the wet ingredients and stir with a whisk until wet and dry ingredients are mixed. (Don't over mix).
Scoop into muffin tins that have been oiled or are lined with paper liners.
Fill the muffins 3/4 of the way full to allow room for them to rise.
Put the muffin tins in the oven and turn down the heat to 375°F (190°C).
Bake at 375°F (190°C) for 22 minutes for standard muffins. (18 minutes for mini muffins or 30 minutes for extra-large muffins).
For the lemon drizzle:
While the muffins are cooling, mix together 1/2 cup powdered sugar and 1 tbsp lemon juice to create a lemon drizzle.
After the muffins have cooled, use a fork to splash the lemon drizzle on top of them.
Notes
Pro Tips for perfect muffins
Starting off with a hotter oven helps the muffins to rise better when they first go in the oven.
Don't over mix the batter; just stir enough to get the ingredients mixed together. (If you stir too much, it won't rise as much).
Only fill the muffin tins about 3/4 of the way full or they will overflow when baked.
To make gluten-free muffins
Swap the flour for a gluten-free flour mix and add 1 tsp of xanthan gum if your mix doesn't already contain it.
Nutrition
Serving:
1
muffin
|
Calories:
89
kcal
|
Carbohydrates:
13
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Sodium:
230
mg
|
Potassium:
43
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
32
IU
|
Vitamin C:
2
mg
|
Calcium:
31
mg
|
Iron:
1
mg