Lemon Poppy Seed Muffins (Vegan, Gluten Free)

Lemon Poppy Seed Muffins are one of my favorites.  I have been wanting to make some poppy seed muffins for awhile now.  The first batch I made were slightly burned, but this second batch came out great.

They are light and fluffy.  My daughter almost ate the entire batch herself!  Even the burned ones.  These lemon  poppy seed muffins are vegan and gluten free.


Lemon Poppy Seed Muffins


If you are a lover of all things lemon, then you will love these healthy muffins!  I used oat flour in mine, but you can also use gluten free all purpose.

If you have no issues with gluten, I think spelt flour would be nice as well.  If you like these, then you may also like my lemon blueberry muffins or my lemony cookie dough bites.


lemon poppy seed muffins


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Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Prep Time 10 min Cook Time 12 min Serves 12 stanard sized muffins     adjust servings

Moist and delicious muffins for the lemon lover in your house!



  1. Preheat oven to 350.
  2. In one bowl , mix all the dry ingredients.
  3. In another bowl , mix the wet.
  4. Add dry to wet and mix only until combined.
  5. Spoon batter into standard sized lined muffin pans .
  6. Bake for 10-12 minutes or until a toothpick comes out clean.
  7. Let the muffin cool completely before removing from the pans.
  8. Store in the fridge or freeze for longer. Enjoy!



lemon poppy seed muffins


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37 thoughts to “Lemon Poppy Seed Muffins (Vegan, Gluten Free)”

  1. These sound so good!!! I'm wondering if you have any suggestions on possibly using maple syrup instead of coconut sugar? My son is allergic to coconut! Maple is liquid though, so don't know if it would work?
  2. I might try these with stevia instead of sugar. I'll let you know if I do how it turns out! Let me know if you think I should decrease the fluids a bit to compensate. :)
    1. Hi Erica! I don't include them since I don't weigh out my food. It will never be exact. You can plug the recipes into My Fitness Pal for rough estimates though.
  3. How was the texture of your muffins, Melissa? Mine were on the chewy side but the toothpick came out clean and I actually left them in the oven an extra 5 minutes. I did use GF AP flour so not sure if thats why or maybe should have cooked them longer? What do you think?
    1. Mine were light and fluffy. I used gluten free oat flour. Maybe using the GF all purpose requires you to cook them a bit longer? I hope they were still edible. :(
      1. Mine were light and fluffy as well but just the texture was a bit chewy. Trust me they were amazing! My mom even liked them! She said the lemon flavor was spot on :)
  4. Oh, I so wanted to love these but I've now tried them twice without success. Too gummy. I barely mixed the batter, knowing GF flours can be rubbery, and have made them separately with both oat and GF AP flour. Great taste otherwise!
    1. Just a tip with GF baking in general - undermixing is only important when there is gluten present to toughen up the baked goods. You actually want to mix GF MORE than you would non-GF because the flours need longer to hydrate to not be gritty. Gumminess usually means it's not rising enough or it's too starchy a GF flour mix (which shouldn't be a problem with oats), so adding more GF baking powder or baking soda + cream of tartar could help. And I know it's contrary to the recipe, but replacing the apple sauce with a fat (oil, melted butter, yogurt) can reduce rubberiness. (Shout out to the "How Can It Be Gluten Free?" cookbook from America's Test Kitchen - so much great info on the hows and whys of gluten free baking.)
    2. We were also really disappointed in these, though they sounded delicious! I blame the coconut sugar...if I made them again, I would use brown sugar instead.
  5. Melissa, I need to use a glass loaf pan rather than muffin-tin...or I could use a glass baking dish/cake pan. Which would you recommend (what size) & how much bake time would you add?
  6. I made these and really liked them. Texture was nice and light which doesn’t always seem to be the case with GF. The only drawback was the lemon flavor was not strong enough for me. Next time I will zest two lemons. (Or maybe the lemon I used was not fresh enough?) Thank you for the recipe!
  7. Just made these and they were perfect! I used real eggs and whole milk, and ground old fashioned oats in a blender to make the oat flour. Your recipes are always spot on! Thank you! My gluten-sensitive friend will like these!

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