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.
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
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
More egg free treats
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Gluten Free and Vegan Poppy Seed Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8–10 muffins 1x
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
- 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
- Make flax eggs: whisk together 2 tablespoons of flax seed meal and 5 tablespoons of warm water and allow to sit for 10 minutes.
- Preheat oven to 350’F. Line muffin tray with muffin liners.
- 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.
- 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.
- 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.
- 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.
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