Grain-Free Vegan Lemon Poppy Seed Muffins

Grain-free vegan lemon poppy seed muffins, made with a combination of chickpea flour and coconut flour! They can be made oil-free, too, with one simple swap.

Healthy Lemon Poppy Seed Muffins (Vegan & Grain-Free)

I worked, part-time, as a barista between college and graduate school. I love coffee, so the prospect of unlimited coffee drinks (100% allowed) was thrilling.

For about a week.

But the pastries were still a big draw. Unlimited pastries was not allowed (a good thing for everyone!), but we got to sample everything that we sold. My favorite? Lemon poppy seed muffins, which I bought for my breaktime snack most days.

They are still one of my favorite muffins of all time, so I am happy to share my grain-free and vegan version. They are heavenly, if I do say so myself!

Recipe Benefits

• Vegan (dairy-free, egg-free)
• Gluten-free
• Grain-free
• Oil-free Option
• Made in 1 bowl
• Fast and easy to prepare

Ingredients for Grain-Free Vegan Lemon Poppy Seed Muffins

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

• nondairy milk (e.g., almond milk, soy milk, hemp milk)
• juice & grated zest of 1 large lemon
• chickpea flour
• natural cane sugar (or sweetener of choice)
• coconut flour
• baking powder
• salt
• vegetable oil (I used safflower oil; I have notes for making oil-free)
• poppy seeds

A Great Baking Combination: Chickpea Flour & Coconut Flour

I used a combination of chickpea flour and coconut flour, which produces a firm but tender muffin with a texture akin to all-purpose wheat flour.

The muffins are a breeze to mix up and require only one bowl. The lemon flavor comes from both lemon juice (used to make a dairy-free “buttermilk”) and lemon zest. A bonus? Chickpea flour has a naturally golden hue, lending a naturally sunny color to the muffins.

Step by Step Directions

Note that the complete directions are also in the recipe card below.

• Preheat oven to 350F (180C). Line 10 cups of a standard muffin tin with foil or paper liners.
• In a small cup or bowl, combine the milk and lemon juice. Set aside for 5 minutes.
• In a medium bowl, whisk together the chickpea flour, sugar, coconut flour, baking powder, and salt. Add the milk mixture, oil, poppy seeds, and lemon zest; stirring until blended and smooth.
• Divide batter evenly between prepared cups (they will only be about 1/3 full).
• Bake in the preheated oven for 25 to 30 minutes until browned and a toothpick inserted in center of muffins comes out clean. Cool 5 minutes in tin and then transfer muffins to a cooling rack to cool completely.

Tip: Be Sure to Line the Muffin Tin with Liners

It is very important to line the cups of the muffin tin; chickpea flour baked goods, especially those with sugar, brown faster than their grain flour equivalents.

For cookies, lower temperatures often work better, and for muffins and quick breads, a shield (a paper or foil liner for muffins/cupcakes, parchment paper liners for loaves an cakes) helps to regulate even browning.

Tip: Only Fill the Muffin Cups 1/3 Full

The second important point: fill the muffin cups no more than 1/3-cup full. Because of the absence of both eggs and gluten, the muffins will not peak. In order to keep the centers from sinking, the muffins need to rise no higher than the sides of the muffin cup.

That is the extent of the fussiness; the rest is pretty foolproof!

I predict lemon poppy seed muffins may soon be your favorite muffins, too!

Happy baking!

(Below: I am incapable of taking princess bites :))

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