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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 can be made oil-free, too, with one simple swap.

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

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.
white bowl full of lemon poppy seed muffin batter

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.

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!

a vegan lemon poppy seed muffin on a wire cooling rack

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

Happy baking!

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

a rain-free vegan lemon poppy seed muffin with a bite taken out
Grain-Free Vegan Lemon Poppy Seed Muffins (oil-free option)

Grain-Free Vegan Lemon Poppy Seed Muffins (oil-free option)

Yield: 10 muffins
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Grain-free and vegan lemon poppy seed muffins, made with a combination of chickpea flour and coconut flour! An oil-free option is included.

Ingredients

  • 1 cup (237 mL) nondairy milk (I used almond milk)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup (120 g) chickpea flour
  • 4 and 1/2 tablespoons natural cane sugar
  • 1/4 cup (28 g) coconut flour
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons (45 mL) vegetable oil (I used safflower oil; see notes for oil-free)
  • 2 and 1/4 teaspoons poppy seeds
  • 1 tablespoon finely grated lemon zest

Instructions

  1. Preheat oven to 350F (180C). 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.

Notes

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.

Oil-free Option: Replace the oil with an eequal amount of unsweetened applesauce, finely mashed banana, or additional nondairy milk.

Sweetener Options: Feel free to use the sweetener you prefer in these muffins. I used cane sugar to keep the color light, but an equal amount of maple syrup, agave nectar, or coconut sugar will also work.

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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Angela Shafer

Wednesday 7th of June 2023

I am absolutely loving your recipes, as a gluten free vegan who does workshops showcasing healthy foods!! Can I use another kind of sweetener here, or will it affect the outcome? Maple syrup, coconut sugar, would either of those work? Thanks in advance!

Angela

Friday 16th of June 2023

@Camilla,

Thank you so much! I'm actually baking them as we speak, and I've used xylitol to keep the light color. Excited to share these tonight with my workshop attendees! Our topic is Lemon + Loving Other Humans????

Angela

Camilla

Wednesday 7th of June 2023

I am so glad you are excited about the recipes, Angela!

Yes, you can definitely use other sweeteners. I have gone in to the recipe and added the options in the notes. I use coconut sugar most often, but I wanted to make these muffins lighter in color (hence cane sugar over coconut sugar). Maple syrup or agave nectar will also keep them light in color. :)

Elly

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:)

Camilla

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.

Airyfairycelt

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.

Camilla

Monday 22nd of August 2016

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

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