Vegan Lemon Poppy Seed Muffins
Bright, citrusy, and irresistibly tender, these Vegan Lemon Poppy Seed Muffins are a delightful twist on a classic treat, perfect for breakfast or an afternoon pick-me-up. Made with zesty lemon juice, fragrant lemon zest, and crunchy poppy seeds, these muffins boast a fresh and tangy flavor that's completely dairy-free and egg-free. A touch of unsweetened almond milk and melted coconut oil ensures they stay moist and fluffy, while apple cider vinegar adds the right amount of rise for a tender crumb. Ready in just 35 minutes from start to finish, these muffins are easy to whip up and sure to impress vegan and non-vegan palates alike. Serve them warm or enjoy them the next day—they're perfect for meal prep or sharing.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 tablespoons poppy seeds
- 0.75 cup unsweetened almond milk
- 0.25 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 0.25 cup coconut oil, melted
- 1 tablespoon apple cider vinegar
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with muffin liners or lightly grease the tins if you prefer not using liners.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and poppy seeds until well combined.
In a separate bowl, combine the almond milk, fresh lemon juice, lemon zest, and vanilla extract. Stir them together until mixed.
Add the melted coconut oil and apple cider vinegar to the wet ingredients, mixing until fully incorporated.
Pour the wet ingredient mixture into the dry ingredient bowl. Gently stir with a spatula or wooden spoon until just combined, being careful not to over-mix. The batter should be somewhat lumpy.
Use a spoon or ice cream scoop to divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 194 mg | 8% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 12.8 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 34 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
