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By Katja Heino 2 Comments
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Gluten Free and Vegan Lemon Poppy Seed Muffins

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muffin with white glaze on top

Moist and delicious lemon poppy seed muffins with a bright sunny flavor topped with a sweet and zesty lemon glaze. Gluten free and vegan.

Happy Summer, my sweet friends!

We are celebrating with these wonderfully soft, sweet and tangy muffins.

I have a lot of muffin recipes here on the blog, but lately I’ve been trying to add more vegan recipes as I’m experimenting with going eggs free after showing some sensitivity to eggs whites in my food sensitivity test.

I’m super pleased with how these classic lemon poppy seed muffins turned out. They have a cake-like crumb with a light and fluffy texture. And the PERFECT amount of poppy seed crunch.

close up of lemon poppy seed muffin

Recipe details

As always, I like to keep it simple. Just a few basic ingredients. These muffins come together in no time at all.

  • 2 flax eggs
  • coconut oil
  • maple syrup
  • lemon juice
  • lemon zest
  • almond flour
  • gluten free oat flour
  • baking powder
  • poppy seeds
  • salt
six muffins on metal tray
muffins on silver tray
close up of the inside of a muffin

I have to admit that these have the BEST texture of any egg free muffin I have made so far. Soft and moist without even a hint of gooey. I’ve found that this can sometimes be an issue with flax eggs. I’m learning as I go.

And yes, you can TOTALLY use 2 eggs in this recipe instead of the flax eggs.

But don’t take my word for it. I shared these muffins with several people and got ALL rave reviews. I even sent a few to my daughter’s teacher as an end of the year gift. (THANK YOU, teachers, for ALL that you do for our little humans.)

I hope you all have an amazing and fun summer.

xx,

Katja

top view of a muffin with white glaze
lemon poppy seed muffin with glaze and zest on top

More egg free treats

Blueberry Crumble Bars

Banana Oat Muffins

Peanut Butter Oat Cookies

DID YOU MAKE THIS AND LOVE IT? I WANT TO SEE YOUR CREATIONS. SHARE THE LOVE ON INSTAGRAM AND TAG @savorylotus AND USE THE HASHTAG #savorylotus FOR A CHANCE TO BE FEATURED. FOLLOW SAVORY LOTUS ON PINTEREST AND FACEBOOK TO KEEP UP WITH LATEST CONTENT AND UPDATES.

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Gluten Free and Vegan Poppy Seed Muffins

★★★★★ 5 from 1 reviews
  • Author: Katja Heino
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8–10 muffins 1x
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Description

Moist and delicious lemon poppy seed muffins with a bright sunny flavor topped with a sweet and zesty lemon glaze. Gluten free and vegan.


Ingredients

Scale
  • 2 tbsp flaxseed meal  (**see note)
  • 5 tbsp warm water
  • 1/3 cup coconut oil, melted 
  • 1/2 cup maple syrup
  • 2 tbsp lemon juice
  • zest from 2 lemons
  • 1 cup almond flour (I use THIS blanched brand)
  • 1 cup gluten free oat flour (** see note)
  • 2 tsp baking powder
  • 1 and 1/2 tbsp poppy seeds
  • 1/4 tsp salt

 

FOR THE LEMON GLAZE

  • 1/4 cup coconut butter
  • 1 tbsp coconut oil
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice
  • hot water

Instructions

  1. Make flax eggs:  whisk together 2 tablespoons of flax seed meal and 5 tablespoons of warm water and allow to sit for 10 minutes.
  2. Preheat oven to 350’F.  Line muffin tray with muffin liners.
  3. In a large bowl, whisk together prepared flax eggs, coconut oil, maple syrup, lemon juice, and lemon zest. Add in almond flour, oat flour, baking powder, poppy seeds, and salt.  Mix until well incorporated.
  4. Divide batter evenly among 8 to 10 muffin liners, depending on how big you like your muffins. Bake for 18-20 minutes, until golden and toothpick comes out clean in center.
  5. When muffins are cool, prepare glaze by melting coconut butter and coconut oil in a small double boiler (I place a small glass bowl over a small pot). Whisk in 1 tablespoon of sweetener and lemon juice. Taste and add more sweetener if necessary.  Don’t worry if it gets clumpy. Remove from heat and whisk in hot water 1 teaspoon at a time until glaze is smooth and glossy.  Keep whisking.  It will get there.
  6. Drizzle or spoon glaze over muffins. Garnish with extra lemon zest, if desired.  ENJOY!

Notes

Yes, you can TOTALLY use 2 regular eggs in this recipe if you like.

I grind my own flax seeds in a coffee grinder as flax meal can go rancid pretty quickly. You can also buy pre-ground flax meal like this. 

I grind my own gluten free oats into a fine flour but you can also purchase it like this.  If making homemade, you can sift it for a finer texture or leave it coarse for a more hearty muffins. 

 

Did you make this recipe?

Tag @savorylotus on Instagram and hashtag it #savorylotus

close up of the inside of lemon muffin

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Filed Under: Muffins Tagged With: gluten free muffins, lemon poppy seed muffins, muffins, vegna muffins

Reader Interactions

Comments

  1. Katherine says

    June 6, 2022 at 6:13 am

    This recipe sounds delish! I’m returning back to a plant based diet and find myself struggling more with muffin texture issues. I like to use Einkorn a lot but it’s not cooperating with flax eggs. Can’t wait to try this recipe. Is it possible to decrease the amount of maple syrup in these without affecting texture? Maybe a 1/3 vs 1/2?

    ★★★★★

    Reply
    • Katja Heino says

      August 28, 2022 at 12:27 pm

      I haven’t tried that but I’m guessing you should be fine. If the batter seems dry, you can add a tablespoon of water or plant based milk.

      Reply

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