These Vegan Lemon Poppy Seed Muffins are full of lemon flavor! They are a delicious way to celebrate spring. This easy and healthy muffin recipe is made egg-free and dairy-free with a gluten-free option.

Vegan Lemon Poppy Seed Muffins on a tray ready to serve.

There is just something special about lemon muffins. The lemon zest and lemon juice go so well with the poppy seeds. And, even though this muffin recipe is vegan with a gluten-free option, the muffins are fluffy, tender, and absolutely perfect.

Try these muffins for Easter, Mother’s Day, or just to celebrate the warmer days of spring.

Why You Need This Recipe

  • Plant-based friends can enjoy this vegan muffin recipe that is full of flavor.
  • Use a gluten-free baking flour to make this recipe both vegan and gluten-free.
  • These muffins freeze well. Make a double batch and freeze the second batch for later.

Key Ingredients

Ingredients for gluten-free vegan lemon poppy seed muffins in small bowls on a white surface.

All purpose flour or gluten-free flour make the base of these Vegan Lemon Poppy Seed Muffins.

Poppy seeds add texture and flavor to the muffins.

Coconut sugar or regular white cane sugar adds sweetness and makes these a treat!

Fresh lemon juice plus lemon zest add a bright flavor of real lemon. I love using Meyer lemons for these vegan muffins.

Applesauce and coconut oil add moisture but keep the muffins light and fluffy.

Non-dairy milk (I used almond milk) adds even more moisture. The milk combined with the lemon juice almost creates a vegan buttermilk flavor.

Vanilla extract adds depth of flavor.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

Process collage of mixing up batter for lemon poppy seed muffins.

Step One

Preheat your oven and line your muffin tin with muffin liners. Or, spray the muffin pan with non stick cooking spray.

Combine the dry ingredients in a large bowl. Set aside.

Step Two

Combine the wet ingredients in a mixing bowl.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Three

Pour wet ingredients into dry and combine well.

Step Four

Divide the muffin batter between the muffin wells and bake for 15-18 minutes. Let the muffins cool slightly on a cooling rack before serving.

Serve warm or at room temperature.

I hope you agree that the vegan and gluten free lemon poppy seed muffins are absolutely perfect and great for people who love all things lemon!

vegan lemon muffins ready to eat.

Recipe Tips & Substitutions

  • Store any leftovers in a tightly-sealed airtight container in the refrigerator for up to 5 days. 
  • Want to make these with blueberries? Skip the poppy seeds and use 1/4 cup of frozen blueberries instead. You will love this recipe as Vegan Blueberry Muffins!
  • You can use lemon extract instead of lemon juice if you prefer.
  • Want a more decadent recipe for Easter? Try these adorable Easter Chocolate Covered Strawberries.

Recipe FAQs

Can I make a glaze for these muffins?

Yes, but I personally believe that these muffins are sweet enough that they don’t need a glaze. If you want a glaze, try mixing powdered sugar with just a bit of lemon juice in a small bowl and drizzling over the top of the muffins once they have cooled.

Can I use oat milk instead of almond milk?

Yes, you can use whatever type of unsweetened plant milk you like for this recipe. Soy milk also works well.

Can I use bottled lemon juice?

You can – but then you’ll miss out on the zest! I think they just feel so much fresher when you grab some lemons.

Can I use almond flour to make these vegan lemon poppyseed muffins?

Yes but the muffins will be denser and not as light and fluffy.

More Healthy Spring Desserts You Might Like

Don’t Miss These Lemony Recipes!

Honey Lemon Tea

Cucumber Lemon Mint Water

Sparkling Kombucha Lemonade Recipe

Ginger Immunity Shot Recipe with Lemon & Cayenne

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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vegan lemon muffins on tray.

Vegan Lemon Poppy Seed Muffins

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5 from 7 reviews

Print Recipe

These Vegan Lemon Poppy Seed Muffins are full of lemon flavor! They are a delicious way to celebrate spring. This easy and healthy muffin recipe is made egg-free and dairy-free with a gluten-free option.

  • Total Time: 35 minutes
  • Yield: 12 1x

Ingredients

Units Scale
  • 2 cups all-purpose baking flour or gluten-free baking flour (I used Bob’s 1-to-1 Gluten-Free Baking Flour)
  • 3/4 cup sugar
  • 2 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • 1/4 teaspoon sea salt
  • 1 1/4 cups unsweetened almond milk or your favorite plant-milk
  • 2 teaspoons fresh lemon zest (from about 2 lemons)
  • 1/3 cup freshly-squeezed lemon juice
  • 1/4 cup unsweetened applesauce
  • 1/4 cup coconut oil, melted
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F and line a muffin tin with muffin liners (or spray the wells with nonstick cooking spray).
  2. In a medium mixing bowl, combine the flour, sugar, poppy seeds, baking powder, and sea salt. Use a whisk or spoon to mix together.
  3. In a small bowl, combine the almond milk, lemon zest, lemon juice, applesauce, coconut oil, and vanilla extract. Stir to combine.
  4. Pour the wet ingredients into the bowl with the dry ingredients and use a spatula to stir together. Make sure there are no lumps in the batter. 
  5. Spoon the batter evenly into the muffin tin and bake for 15-18 minutes or until the tops of the muffins are golden brown.
  6. Remove the muffins to a drying rack to cool. Serve warm or at room temperature.

Notes

  1. Store any leftovers in a tightly-sealed container in the refrigerator for up to 5 days. 
  2. If you aren’t on a gluten-free diet, just use regular all-purpose flour.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 184
  • Sugar: 12.8 g
  • Sodium: 90.5 mg
  • Fat: 5.8 g
  • Saturated Fat: 3.8 g
  • Carbohydrates: 30.2 g
  • Fiber: 0.9 g
  • Protein: 2.7 g
  • Cholesterol: 0 mg

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