Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
These Lemon Poppyseed Muffins are topped with a lemony glaze to bring out the tart, vibrant flavors of the tender, poppyseed-filled muffins! These gluten-free and vegan muffins are the perfect breakfast, snack, or lunchbox addition for spring.

Lemon Poppyseed Muffins


Description

Healthy Lemon Poppyseed Muffins made extra fluffy and topped with a delicious lemon glaze! Gluten-free, vegan, and perfect for a springtime breakfast or snack!


Ingredients

Scale

For the muffins

  • ¾ cup unsweetened applesauce
  • ⅓ cup coconut sugar
  • ¼ cup unsweetened almond milk, or dairy-free milk of choice 
  • ¼ cup raw cashew butter, or other nut or seed butter
  • ¼ cup refined coconut oil, melted 
  • 3 tablespoons fresh lemon juice, from 1 large lemon or 2 small lemons
  • 1 tablespoon freshly grated lemon zest, from about 2 lemons
  • ½ teaspoon vanilla extract
  • 1 cup Bob’s Red Mill gluten-free oat flour
  • 1 cup Bob’s Red Mill blanched almond flour
  • 2 tablespoons flax meal
  • 2 tablespoons poppy seeds
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt

For the lemon glaze

  • ¼ cup coconut butter, melted 
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons pure maple syrup
  • 2 to 4 tablespoons almond milk, warmed 

Instructions

  1. Preheat oven to 350°F. Line a muffin pan with paper liners or grease with coconut oil.
  2. Combine the applesauce, almond milk, coconut sugar, cashew butter, coconut oil, lemon juice, and lemon zest, stirring to combine. Warm slightly in the microwave if the coconut oil seizes up.
  3. Add oat flour, almond flour, flax meal, poppy seeds, baking soda, baking powder, and salt. Stir until combined.
  4. Divide between the 12 muffin tins. Bake for 20 to 22 minutes, or until a toothpick comes out clean. Once done, let cool completely on a wire rack.
  5. For the glaze: in a small bowl, whisk together the coconut butter, maple syrup, and lemon juice. Whisk in 1 tablespoon of the warmed almond milk, until smooth. Continue to add almond milk and whisking to thin it out to your desired consistency. Spoon over the muffins. Garnish with more poppy seeds, if you want.
  6. Store in the refrigerator for up to a week, or in the freezer for up to 6 months. I like to freeze and heat a muffin in the microwave when I want it!
  • Category: Breakfast