Vegan Lemon Poppy Seed Muffins

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Soft, citrusy, and totally scrumptious especially with a drizzle of glaze, these vegan lemon poppy seed muffins are gluten-free and oil-free!

After posting this lemon poppy seed mug cake, I received many requests for a full-batch lemon poppyseed muffin recipe so here it is. Soft, citrusy, and totally scrumptious especially with a drizzle of glaze! In the photos I simply use coconut cream on top, but you could also go use the pineapple-sweetened, easy, blender lemon glaze from the mug cake version. Enjoy!


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Vegan Lemon Poppy Seed Muffins

5 from 2 reviews

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 810 muffins 1x

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  • 1 1/2 cup oat flour
  • 1/2 cup maple syrup
  • Juice of 1 lemon (about 2 tbsps)
  • Zest of 1 lemon
  • 1/2 cup applesauce
  • 2 tbsps tapioca starch
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 3 tbsp poppy seeds
  • Optional: 1/4 tsp turmeric for extra color
  • Toppings: Use this frosting from the mug cake version or drizzle with coconut cream


  1. Preheat the oven to 350F.
  2. Combine all the ingredients in a mixing bowl. Stir to combine.
  3. Either line your muffin pan with paper liners or lightly coat with coconut oil.
  4. Fill each muffin about 3/4 of the way with batter.
  5. Bake for 25 mins at 350F.
  6. Cool for a few minutes then glaze if desired and eat!

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