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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 are easy and require only 1 bowl.

rain-free vegan lemon poppy seed muffin on a cooling rack with the paper liner peeled back

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!

overhead shot of  lemon poppy seed muffins on a wire cooling rack

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.

white bowl full of lemon poppy seed muffin batter

Line the Muffin Tin with Liners

It’s 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.

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.

close up of a muffin cup filled with lemon poppy seed muffin batter

That is the extent of the fussiness; the rest is pretty foolproof! Bake in a 350F for about 25 minutes until the muffins are risen and are set at the centers.

a vegan lemon poppy seed muffin on a wire cooling rack

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

Happy baking!

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

a rain-free vegan lemon poppy seed muffin with a bite taken out


  1. Double Chocolate Chickpea Flour Cookies {vegan, grain-free}
  2. Chickpea Flour Beer Bread {3 ingredients, vegan}
  3. Chickpea Flour Biscotti {vegan, grain-free}
  4. Chickpea Flour Chocolate Chip Cookies {vegan, grain-free}
  5. Chickpea Flour Shortbread Cookies {4 ingredients, grain-free, vegan}
  6. Chickpea Flour Chocolate Cake
  7. Chickpea Flour Carrot Cake Bites
  8. Chocolate Chickpea Flour Muffins
  9. Chickpea Flour Gingerbread Bundt Cake
Yield: 10 muffins

Lemon Poppy Seed Muffins {vegan, grain-free}

Lemon Poppy Seed Muffins {vegan, grain-free}

Grain-free and vegan lemon poppy seed muffins, made with a combination of chickpea flour and coconut flour!

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes


  • 1 cup nondairy milk (I used almond milk)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup chickpea flour
  • 4 and 1/2 tablespoons natural cane sugar
  • 1/4 cup coconut flour
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons vegetable oil (I used safflower oil)
  • 2 and 1/4 teaspoons poppy seeds
  • 2 and 1/2 teaspoons finely grated lemon zest


  1. Preheat oven to 350F. Line 10 cups of a standard muffin tin with foil or paper liners.
  2. In a small cup or bowl, combine the milk and lemon juice. Set aside for 5 minutes.
  3. 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).
  4. 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.


Storage: Store the muffins in an airtight container at (cool) room temperature for 1 day, in the refrigerator for 5 days or the freezer for 6 months.

Nutrition Information

Serving Size

1 muffin

Amount Per Serving Calories 112Total Fat 5.5gSaturated Fat 0.5gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 160.3mgCarbohydrates 13gFiber 2.2gSugar 6.9gProtein 2.7g

Did you make this recipe?

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Thursday 15th of August 2019

Hey sorry this is my third comment tonight:/:) can I add some lemon extract to get more lemon flavor? Will it be overpowering? And should I adjust the liquids accordingly? Thank you so much for your recipes:)


Wednesday 8th of January 2020

Yes, lemon extract would be fine! You only need to use the extract in small quantities, so no need to adjust the liquids.


Tuesday 9th of August 2016

The pucks are so varied, and so tasty! I am glad you take requests for k have one. Could you do some lentil ones please? Tomato, curry, lots of veg, cheesy, that sort of thing. And could you do them vegan, gf, no yeast, no soy? Just making it extra difficult there but you know now it is.


Monday 22nd of August 2016

Yay! So glad you like the pucks! A red lentil puck is coming later today !!! :)

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