Thanks for such an awesome recipe x. plant-based milk include soy milk?If I use soy milk in this recipe,could it make vegan butter milk? These muffins are textural perfection– fluffy, moist, cake-like with little bits of crunchy poppy seeds. A delicious vegan and gluten-free version of lemon poppy seed muffins. Make sure that the blend you use contains xanthan gum. Don’t over mix the batter or you will end up with gummy or dense muffins. Stir gluten-free flour, baking powder, baking soda, salt, and poppy seeds together in a separate bowl. https://www.egglesscooking.com/vegan-lemon-poppy-seed-muffins-recipe Moist, easy vegan lemon poppy seed muffins that can be made just vegan OR vegan and gluten-free, instructions for both ways are included. Then add in the dry ingredients and use a big spatula and mix everything together scraping the sides of the bowl inward until a thick muffin batter forms. The first step towards making these delicious vegan lemon poppy seed muffins is to make the flax eggs. Click to learn more. Oat flour gives these muffins a nice crumb to these muffins because of the addition of almond flour and tapioca starch– I haven’t tried it with GF flour but it COULD work- it might just be a bit more dense so I would reduce the tapioca starch by half and replace it with more GF flour. Next, mix the wet ingredients in one bowl and the dry ingredients in another bowl. I would use maybe a 8×8/9×9 inch cake pan instead! They will finish in about 7-9 minutes. And when you bite into one, you’ll get a burst of bright lemon flavour, thanks to the fresh lemon juice and the lemon zest, and you’ll also get little pops of crunch from the poppy seeds. Once they’ve fully cooled, wrap them up tightly so they’re airtight, place in a container or freezer bag and freeze. Home » Recipes » Vegan Lemon Poppy Seed Muffins. Your email address will not be published. If it's too thick, add a little more lemon juice, you may not need the full tablespoon of lemon juice, depending on how thick you want it. You can do so by leaving a comment and star rating below or you can also share a pic of your vegan lemon poppy seed muffins with me on Instagram, just be sure to tag me so I can see your pic, I’m @delightfuladventures on IG. Thank you for supporting my plant based kitchen! A delicious vegan and gluten-free version of lemon poppy seed muffins - perfect for people with allergies or those following a vegan life-style. As with all of my other muffin recipes, the ingredients are minimal and simple. I used almond meal instead of almond flour and they still turned out perfectly. Please let me know! Hi Tyla! Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness! Info. I actually haven’t tried but they may not cook all the way through. The vegan gluten-free version of these muffins can over bake in the blink of an eye which causes them to dry out. You’ll also need unsweetened applesauce, flax eggs, poppy seeds, lemon juice, lemon zest, and a few other muffin ingredient staples. Will make again. 17+ Irresistible Vegan Gluten-Free Muffin Recipes. You’ll then have 12 of the most delicious gluten free lemon poppy seed muffins waiting to be devoured. Divide the batter into 6 muffin tins. I always mention that vegan gluten free baking can be tricky if you’re new to it. You saved Vegan and Gluten-Free Lemon Poppy Seed Muffins to your. It’s just a matter of whisking together the dry ingredients and then stirring in the wet into a … If you’ve browsed around my website a little, it will be clear, pretty quickly, that muffins are a staple around here! Vegan Lemon Poppy Seed Muffins. In a medium bowl, mix the coconut oil, sugar, applesauce, lemon juice, lemon zest, vanilla, and flax eggs together until blended. Yes, you’ll need to bake them for less time, though. Don’t bake them at 425F degrees the entire time or you’ll be left with burnt the tops and raw bottoms. I have not tried making this recipe oil-free, however, so I can’t say whether substituting it with another ingredient, such as applesauce, will work out well. You may also like these other simple vegan muffin recipes: Filed Under: Breakfast, Diet, Gluten-Free, Muffins, Muffins / Loaves, Nut-Free, Recipes, Snacks Tagged With: lemons, poppy seeds, Your email address will not be published. I have never used any other brand of flour to make this recipe (other than. Fill the muffin tins to the BRIM. Thanks! So after another failed attempt with this recipe, I went back to my strawberry muffin recipe and used that as a guide. Poppy Seeds: (duh x2) I mean, you could also use chia seeds if you don’t have poppy seeds on hand; That’s right ya’ll. Fill Them to the TOP: in addition to the temperature, filling them to the top is what gets you those high top tall muffins. Simply just mix together vegan powdered sugar with 1 tsp of lemon juice and 1-2 tsp of water until you get the right consistency (not too runny but not thick). So easy, healthy, and just YUMMY!, These muffins are amazing! this link is to an external site that may or may not meet accessibility guidelines. Filed Under: All recipes, Breakfast, Gluten-free, Sweets Tagged With: 30 minutes or less, breakfast, dairy free, eggless, fall, gluten free, meal prep, oil free, recipes, refined sugar free, soy free, spring, summer, sweet. Many lemon poppy seed muffins include a glaze, so I’ve included steps on how to make vegan lemon drizzle for these muffins, just in case you want to make them a little extra special. ): I like to remove the muffins from the tins as soon as I can touch them. Thanks! Whisk soy milk and apple cider vinegar together in a bowl. Allrecipes is part of the Meredith Food Group. Once they’ve cooled, store them in an airtight container, at room temperature. I’ve been doing it for years, but I still get tripped up at times. 2 cups gluten-free all purpose baking flour, Back to Vegan and Gluten-Free Lemon Poppy Seed Muffins. They will keep in the freezer for up to three months. No, because the baking powder and baking soda will become inactive and your muffins will end up flat and gummy. Can’t wait to make Do you have a recipe for the glaze thing you put on top of yours? See above for more storage info. (NOTE: This recipe can also be made with all purpose wheat flour, see the FAQ and recipe instructions below). But switching up your side dishes can bring a refreshing change to a classic comfort food dish. And, even though this muffin recipe is both vegan and gluten-free, the muffins are fluffy, tender, and absolutely perfect. Then reduce the temperature to 350F degrees and bake for another 18-20 minutes to finish them off. But if you do use a loaf pan let me know how it goes . If you do choose to add a glaze, make sure your muffins are almost cooled, a muffin that is still too warm will soak in all of the glaze and it won’t remain on top. As an Amazon Associate I earn from qualifying purchases. As an Amazon Associate I earn from qualifying purchases. For these gluten free lemon poppy seed muffins you’ll need: Gluten free 1-to-1 baking flour: this is different than just straight up gluten free baking flour! Whisk together sugar, oil, and lemon zest together in a large bowl. Once its nice and thick, I’ll mix in all the wet ingredients. These dairy-free & eggless muffins are full of lemon flavor from using fresh lemon juice, lemon zest, lemon paste, AND a tangy lemon glaze.