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Lemon Poppyseed Muffins {vegan, grain-free}

  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 10 muffins 1x


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



  • 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.

  • Category: portable power pucks, muffins, breakfast


  • Serving Size: 1 muffin
  • Calories: 112
  • Sugar: 6.9 g
  • Sodium: 160.3 mg
  • Fat: 5.5 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 13 g
  • Fiber: 2.2 g
  • Protein: 2.7 g
  • Cholesterol: 0 mg
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