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

5 from 5 votes

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

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

Prep Time5

Cook Time30

Total Time35

Course: Muffins

Cuisine: American

Keyword: chickpea flour, chickpea flour muffins, coconut flour, gluten-free, grain free vegan muffins, grain-free, healthy vegan muffins, lemon, lemon poppy seed, nut-free grain-free vegan muffins, oil-free grain-free vegan muffins, oil-free vegan muffins, wfpb lemon poppyseed muffins, wfpb muffins, wfpbno lemon poppy seed muffins

Servings: muffins

Author: Camilla

Ingredients

1 cup nondairy milk (I used almond milk)
1 tablespoon freshly squeezed lemon juice
1 cup chickpea flour
4.5 tablespoons natural cane sugar
1/4 cup coconut flour 28 g
1.5 teaspoons baking powder (certified GF, as needed)
1/4 teaspoon salt
3 tablespoons vegetable oil (I used avocado oil, see notes for oil-free option)
2.25 teaspoons poppy seeds
1 tablespoon finely grated lemon zest

Instructions

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.

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