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Vegan Lemon Poppy Seed Muffins (Healthy, Oil-free)

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4.8 from 4 reviews

Vegan Lemon Poppy Seed muffins are perfect for breakfast, snacks, or dessert. They’re light, fluffy, and bursting with lemon flavor, making them a delightful treat for any occasion. Enjoy!

Ingredients

Units Scale

Dry Ingredients

  • 2 cups of organic unbleached all-purpose flour (may sub whole wheat or whole wheat pastry flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon of salt
  • 2 tablespoons of poppy seeds

Wet Ingredients

  • 1 cup of unsweetened almond milk
  • 1/2 cup of pure maple syrup
  • 1/4 cup of unsweetened applesauce
  • 1/4 cup of lemon juice
  • 1 teaspoon of pure vanilla extract
  • Zest of 1 lemon

For the Lemon Glaze (optional)

  • 12 ounces of silken tofu (I like Mori Nu firm or extra firm)
  • 1/3 cup of maple syrup
  • 1/4 cup of lemon juice
  • Zest of 1 lemon (optional)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with a non-stick spray.
  2. Mix dry ingredients: In a large bowl, combine the whole wheat flour, baking powder, baking soda, salt, and poppy seeds, stirring until well combined.
  3. Mix wet ingredients: In a separate bowl, whisk together the maple syrup (or agave nectar), almond milk, applesauce, lemon juice, and lemon zest until well combined.
  4. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix. A few lumps are okay.
  5. Fill the muffin tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  6. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Lemon glaze: While baking the muffins, begin preparing the lemon glaze. Add all the ingredients to a blender and process until smooth and creamy. Cover and let the icing sit and room temperature until the lemon poppy seed muffins are ready.
  8. Cool: After removing the muffins from the oven, let them sit in the tin for a few minutes before transferring them to a wire rack to cool completely.
  9. Serve: Once cooled, drizzle with lemon glaze if you so desire, serve, and enjoy!

Equipment

Notes

  • Do Not Overmix: When combining the dry and wet mixtures, gently stir and fold the batter to avoid overmixing, which leads to dense and chewy muffins. A few lumps are ok. Think, pancakes.
  • Measure the Flour: When measuring flour, don’t eyeball it or scoop it out. Avoid packing or tapping the cup. After filling, use a butter knife or scraper to brush off any excess flour.
  • Room Temperature: The batter will mix much better and create a smoother texture if the wet and dry ingredients are close to the same temperature.
  • Let the Lemon Poppy Seed Muffins Cool: We all want to dive in and chow down, but good things come to those who wait. But if you plan on adding glaze, you need to let the muffins cool down completely. If the muffins are warm, the glaze will cause them to become soggy.
  • Scoop: If you have it, use an ice cream scoop to fill each muffin mold. I’ve found it creates less mess, but that’s just me.
  • Lemon glaze: You will have some extra lemon glaze if you decide to make it. So, take it and stick it in the fridge for a couple of hours, and you’ll have a delicious lemon mousse.

Nutrition

Find it online: https://shaneandsimple.com/vegan-lemon-poppy-seed-muffins-healthy-oil-free/