These Lemon Poppyseed Muffins are topped with a lemony glaze to bring out the tart, vibrant flavors of the tender, poppyseed-filled muffins! These gluten-free and vegan muffins are the perfect breakfast, snack, or lunchbox addition for spring. This post is sponsored by Bob’s Red Mill.
Hello! It’s been a minute since I shared a new recipe over here. This is only my second one of 2019! Eeeeek, but I swear, it was for a good reason. I was working on a very special and exciting project that I recently announced over on my Instagram. Did you see what it is???
If not…
The Bakerita Cookbook is coming!!!
And I couldn’t be more excited. As I write this, I just finished uploading the photos and going through the manuscript one last time. The actual publication date for the book is about a year off, but I’m so excited about the recipes packed into it and am already so excited to get it into your hands. More info about the book, how to preorder and all of that will be shared as the release date gets closer.
Lemon Poppy Seed Muffins!
But in the meantime…I finally have the time to get back into creating recipes that I can share NOW! First up, we have these gluten-free and vegan Lemon Poppyseed Muffins. The muffins are light and fluffy, with plenty of poppy seeds and a tart lemon icing to go on top.
The muffins get their delicious consistency by using a variety of flours: half gluten-free oat flour and half blanched almond flour. Together, they make a tender muffin that isn’t too dry or dense. Both flours from my favorite flour brand, Bob’s Red Mill. I can always trust their products to be of the highest quality and texture, and I can trust that they’re certified gluten-free. I used their flours almost exclusively in testing my cookbook recipes!
The muffin batter uses applesauce to keep them moist, along with cashew butter for tenderness, and of course, lemon juice, lemon zest, and poppy seeds to add that signature flavor.
Once the muffins are baked, a simple but scrumptious lemon glaze is spooned over the top of the muffins. It’s made with coconut butter, lemon juice, maple syrup, and a little bit of almond milk to help make it nice and drizzly.
These Lemon Poppy Seed Muffins are perfect for breakfast, brunch get-togethers, lunch boxes, or after school snacks. Really — there’s never a time not to eat one. I hope you love them as much as I do. Enjoy!
Lemon Poppyseed Muffins
These Lemon Poppyseed Muffins are topped with a lemony glaze to bring out the tart, vibrant flavors of the tender, poppyseed-filled muffins! These gluten-free and vegan muffins are the perfect snack or lunchbox addition for spring. Course Breakfast Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 12 muffins Author RachelIngredients
For the muffins
- ¾ cup (170g) unsweetened applesauce
- ⅓ cup coconut sugar
- ¼ cup unsweetened almond milk or other dairy-free milk or choice
- ¼ cup (64g) raw cashew butter (recommended) or other nut or seed butter of your choice
- ¼ cup (50g) refined coconut oil melted
- 3 tablespoons fresh lemon juice from 1 large lemon or 2 small lemons
- 1 tablespoon freshly grated lemon zest from about 2 lemons
- ½ teaspoon vanilla extract
- 1 cup (120g) Bob’s Red Mill gluten-free oat flour
- 1 cup (96g) Bob’s Red Mill blanched almond flour
- 2 tablespoons flax meal
- 2 tablespoons poppy seeds
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
For the lemon glaze
- ¼ cup (64g) coconut butter melted
- 3 tablespoons fresh lemon juice
- 2 tablespoons (42g) pure maple syrup
- 2 to 4 tablespoons almond milk warmed
Instructions
- Preheat oven to 350°F. Line a muffin pan with paper liners or grease with coconut oil.
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Combine the applesauce, almond milk, coconut sugar, cashew butter, coconut oil, lemon juice, and lemon zest, stirring to combine. Warm slightly in the microwave if the coconut oil seizes up.
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Add oat flour, almond flour, flax meal, poppy seeds, baking soda, baking powder, and salt. Stir until combined.
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Divide between the 12 muffin tins. Bake for 20 to 22 minutes, or until a toothpick comes out clean. Once done, let cool completely on a wire rack.
- For the glaze: in a small bowl, whisk together the coconut butter, maple syrup, and lemon juice. Whisk in 1 tablespoon of the warmed almond milk, until smooth. Continue to add almond milk and whisking to thin it out to your desired consistency. Spoon over the muffins. Garnish with more poppy seeds, if you want.
- Store in the refrigerator for up to a week, or in the freezer for up to 6 months. I like to freeze and heat a muffin in the microwave when I want it!
Thanks so much to my friends at Bob’s Red Mill for sponsoring this post, and thank you readers for supporting the brands that allow me to do this full-time! xoxo
