• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Privacy Policy

Whisk me Free

menu icon
go to homepage
  • Craving
    • Cake
    • Tarts
    • Cookies
    • Snacks
    • Breakfasts
    • Desserts
    • Brownies
    • Cupcakes
    • Microwave Series
    • Dairy Free
    • Gluten Free
    • Vegan
    • Soy Free
  • Guides
  • Basics
    • Instagram
    • Facebook
    • subscribe
      search icon
      Homepage link
      • Craving
        • Cake
        • Tarts
        • Cookies
        • Snacks
        • Breakfasts
        • Desserts
        • Brownies
        • Cupcakes
        • Microwave Series
        • Dairy Free
        • Gluten Free
        • Vegan
        • Soy Free
      • Guides
      • Basics
      • Instagram
      • Facebook
      • ×

        Home » Blog » Recipes » Dairy Free

        Published: Jul 8, 2022 · Modified: Jan 29, 2023 by Leena · 3 Comments

        The Best Vegan Lemon Poppyseed Muffins

        Jump to Recipe Print Recipe

        These quick vegan lemon poppyseed muffins require less than 10 pantry staples and come together in just 30 minutes!

        This eggless lemon muffins recipe makes 12 well risen lemon muffins. Perfect to bring to a picnic!

        vegan lemon poppyseed muffins

        These easy vegan lemon muffins are so soft and spongy. Speckled with poppyseed and sprinkled with almond flakes for crunch. And lightly sweetened with a zesty lemon drizzle. This vegan lemon poppy seed muffin recipe is perfection.

        If you’d prefer not to make these eggless lemon poppy seed muffins vegan and/gluten free I have a section below of what ingredients you can substitute it with. Making it suitable for all dietary requirements

        In this post I’ll also be going through your FAQ’s like, “can you use this recipe to make healthy vegan lemon muffins”, “how to make lemon muffins without oil ”, “can you use this recipe to make vegan lemon chia seed muffins” and so much more.

        If you’re looking for more cakes to add to your baking list check out my Vegan Strawberry Cupcakes and Easy Carrot Cake Recipe

        Expert Baking Tips for making these vegan gf lemon muffins

        Although this vegan lemon muffins gluten free recipe is super easy, here are just a few expert tips i'd recommend:

        • Place your muffin cases in the muffin tin with a gap between each; this will allow the muffins to rise more as the heat is more evenly distributed.
        • I’d recommend sprinkling on some flaked almonds on top of your muffins before baking to add some texture to the muffins.
        Master the art of baking GF, DF & Vegan

        Baking Free From 101


        Gluten free vegan lemon poppy seed muffins

        Vegan lemon and poppyseed muffins - Ingredients

        Here's everything I used to make the best vegan lemon muffins

        • Gluten Free Plain Flour – this is paired with xanthan gum to give more stability to the cake to prevent it from crumbling.
        • Oil – I’d recommend a flavorless oil so it doesn't overpower the lemon flavor. Like vegetable, sunflower or rapeseed oil. 
        • Lemon Juice – This can also be accompanied by a little lemon zest to add more lemon flavor
        • Caster sugar – I like to use caster sugar in my cakes which is just a very refined sugar. So if you can’t find caster sugar I’d recommend using very refined granulated sugar. 

        Non-Vegan and gluten free alternative.

        If you didn't want to make this lemon loaf cake vegan and gluten free simply substitute the plant-based milk for regular whole or skimmed milk.

        The gluten free flour for normal self-raising flour and remove the xanthan gum as there's no need to add this to non-gluten free bakes.

        vegan lemon poppyseed muffins

        Vegan lemon muffins recipe

        Vegan lemon drizzle muffins - Step by step instructions 

        Begin by mixing the flour, baking powder, Xanthan Gum and sugar into a bowl. Then add the milk, oil and lemon juice. Mix until smooth.

        Once incorporated add the poppy seeds and mix, being careful not to over mix.

        vegan lemon poppyseed muffins

        Use an ice cream scoop or a large spoon to divide the mixture into your muffin tin, filing the muffins cases near to the top. Sprinkle with a few almond flakes before baking (optional)

        Bake for 25-30mins or until a skewer comes out clean when inserted into the centre. Once the muffins have cooled drizzle the icing on top. To make it simply combine the icing sugar and lemon juice.

        Enjoy!

        Easy flavor variations/Mix Ins

        This recipe is extremely adaptive. You can easily add whatever flavor profile to your cake. Some examples can include,

        Lemon and blueberry. For this simply scatter in 200g fresh/frozen blueberries once all the other ingredients have been incorporated. Then scoop the batter into your muffin cases.  

        Lemon and lime for this incorporate 50% of the account of lemon juice in the original recipe and the 50% of lime juice. Once baked drizzle on some icing flavored with lemon/lime juice.

        Lemon and raspberry.  For this simply scatter in 200g fresh/frozen raspberries once all the other ingredients have been incorporated. Then scoop the batter into your muffin cases.  

        For all these variations the same baking time remains the same - 25mins at 180 degrees c or 365 degrees f

        vegan lemon poppyseed muffins

        FAQs

        Can I use this recipe to make vegan oil free lemon muffins ?

        I haven’t tried this method myself but melting vegan butter in place of the oil should do the trick, as plant-based butter is made mostly from oil. However, there is liquid in the vegan butter to help it stay solid so adding an extra tablespoon or 2 of the melted butter should work. Again, I have tested this out, bit if you do let me know in the comments how you got on.

        Can I use this recipe to make vegan lemon chia seed muffinsl ?

        Unfortunately, poppyseeds and chia seeds are completely different. Chia seeds absorb moisture and tend to make mixtures very thick. So using it in place of poppyseeds will likely result in a stodgy, dense cake.

        Storing and freezing

        Can vegan lemon poppy seed muffins gluten free  be frozen ?

        Yes, however, I’d recommend freezing prior to adding the drizzle. Also make sure your cake is completely covered in a sealed container and it can last for up to 3 months.

        Make sure to tag me @whiskmefree on Instagram and leave a review below if you made these vegan lemon poppyseed muffins. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

        Vegan lemon poppyseed muffins

        Vegan Lemon Poppyseed Muffins

        Perfect for a picnic, or just everyday baking!
        5 from 2 votes
        Print Pin Rate Add to Collection Go to Collections
        Course: Snack
        Cuisine: Homemade
        Keyword: gluten free, vegan
        Prep Time: 5 minutes
        Cook Time: 25 minutes
        Servings: 12

        Equipment

        • Muffin/Cupcake Tin

        Ingredients

        • 350 g Gluten Free self raising flour
        • 1 tablespoon Xanthan Gum
        • 2 teaspoon Baking Powder
        • 200 g Caster sugar / Refined granulated sugar
        • 2 tablespoon Poppy seeds
        • 55 ml Lemon juice (approx 1 large lemon)
        • 245 ml Plant based milk
        • 160 g Vegetable oil
        • Flaked Almonds (optional)

        Cupcake drizzle

        • 20 g Icing Sugar
        • 2 tbsp Lemon juice
        Metric - US Customary

        Instructions

        • Preheat your oven to 180°/365°F and grease and flour your baking tin/line your baking tray.
        • Mix the dry ingredients into a bowl.
          350 g Gluten Free self raising flour, 1 tablespoon Xanthan Gum, 2 teaspoon Baking Powder, 200 g Caster sugar / Refined granulated sugar
        • Then add the milk, oil and lemon juice. Mix until smooth. Then add the poppy seeds and mix until fully incorporated - don't over mix.
          55 ml Lemon juice, 245 ml Plant based milk, 160 g Vegetable oil, 2 tablespoon Poppy seeds
        • Use an ice cream scoop or a large spoon to divide the mixture into your muffin tin, filing the muffins cases near to the top. Sprinkle with a few almond flakes (optional)
          Flaked Almonds
        • Bake for 25-30mins or until a skewer comes out clean when inserted into the centre.
        • Once the muffins have cooled drizzle the icing on top. To make it simply combine the icing sugar and lemon juice.
          20 g Icing Sugar, 2 tablespoon Lemon juice
        • Enjoy!

        Trending Posts

        Recipes
        Guides
        Free from
        Easy Less Than 10 Min Microwave Tres Leche Cake
        Dairy Free | Gluten Free | Microwave Series | Soy Free

        Easy Less Than 10 Min Microwave Tres Leche Cake

        The Best Cheesecake Caramel Recipe
        Dairy Free | Gluten Free | Soy Free | Vegan

        The Best Cheesecake Caramel Recipe

        Chocolate Cupcakes Vegan and Gluten Free
        Dairy Free | Gluten Free | Soy Free | Vegan

        Chocolate Cupcakes Vegan and Gluten Free

        The Best Matcha Cookie Recipe
        Dairy Free | Gluten Free | Soy Free

        The Best Matcha Cookie Recipe

        *This blog post may contain affiliate links. Product mentions do not imply endorsement. Please read my disclaimer on my privacy policy page for more information.

        © Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

        More Dairy Free

        • Easy Less Than 10 Min Microwave Tres Leche Cake
        • The Best Cheesecake Caramel Recipe
        • Chocolate Cupcakes Vegan and Gluten Free
        • The Best Matcha Cookie Recipe

        Reader Interactions

        Comments

          Leave a Comment Cancel reply

          Your email address will not be published. Required fields are marked *

          Recipe Rating




        1. Dominique says

          July 11, 2022 at 10:50 am

          5 stars
          This recipe is a lot easier than I expected. Also looks super tasty. Great post.

          Reply
          • Leena. says

            July 12, 2022 at 5:45 pm

            Thanks, so glad you like it!

            Reply
        2. kate says

          July 28, 2022 at 2:46 pm

          5 stars
          I made this today for a dinner party and they're were so fluffy, I'll be making them again soon

          Reply

        Primary Sidebar

        Popular

        • The Ultimate Recipe For Red Velvet Cake - No Egg, Gluten or Dairy
        • Gluten and Dairy Free Microwave Chocolate Cake
        • The Best Lemon Cake Drizzle Recipe
        • The Best Stuffed Cookies Recipe - Cheesecake Cookies

        Footer

        Meet Leena

        A food photographer, 
        recipe developer and blogger.
        Welcome to Whisk me Free! Here I create recipes for those with allergies and dietary requirements, there is something here for everyone.

        My Favorites

        stay connected

        • Facebook
        • Instagram
        • Pinterest
        • RSS
        • Twitter
        • YouTube

        Footer

        ↑ back to top

        About

        • Privacy Policy
        • Terms & Conditions

        Newsletter

        • Sign Up! for emails and updates

        Contact

        Services

        As an Amazon Associate I earn from qualifying purchases.

        Copyright © 2020 Whisk Me Free