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.

Baked lemon poppy seed muffins stacked up on a cooling rack.

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.

Contents hide
1 Why You Need This Recipe
2 Key Ingredients
3 Recipe Steps
4 Recipe FAQs
5 Other Healthy Spring Desserts You Might Like
6 Vegan Lemon Poppy Seed Muffins

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

Poppy seeds add texture and flavor to the muffins.

Freshly-squeeze lemon juice plus lemon zest add a bright flavor of real lemon.

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

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

Step Two

Combine the wet ingredients in a mixing bowl.

As always, please do 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. This is a thick batter! 

Step Four

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

Top view of baked vegan lemon poppy seed muffins in a metal muffin pan.

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.

Can I use oat milk instead of almond milk?

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

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.

Five lemon poppyseed muffins on a white dessert plate.

Other Healthy Spring Desserts You Might Like

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

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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Five lemon poppyseed muffins on a white dessert plate.

Vegan Lemon Poppy Seed Muffins

★★★★★

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 coconut sugar or white sugar
  • 2 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • 1/4 teaspoon sea salt
  • 1 cup 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.

Equipment

Notes

  1. Store any leftovers in a tightly-sealed container in the refrigerator for up to 5 days. 

Keywords: how to make healthy lemon poppyseed muffins, poppyseed muffins, lemon muffins

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