These Gluten-Free Vegan Lemon Poppy Seed Muffins are moist and fluffy, fresh and tangy, and healthy enough for breakfast!


For the muffins:
  • 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
  • 200 ml (4/5 cup) unsweetened almond milk (or sub any other plant-based milk)
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 8 tablespoons maple syrup (or sub any other sweetener)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 3 tablespoons poppy seeds
  • 150 g (1 1/4 cups) ground almonds* (almond meal)
  • 150 g (1 1/4 cups) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 2 heaped teaspoons baking power (ensure gluten-free if necessary)
  • 1/4 teaspoon bicarbonate of soda (baking soda)
For the syrup (optional):
  • Juice of 1/2 lemon
  • 4 tablespoons maple syrup


For the muffins:
  1. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)

  2. Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)

  3. Once melted, add the milk to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt, poppy seeds and ground almonds

  4. Sift in the flour, baking powder and bicarbonate of soda

  5. Mix well, adding a tiny splash more milk if it’s looking too dry

  6. Transfer the mixture between 8 muffin cases in a muffin tin

  7. Bake in the oven for 15-20 minutes until risen and an inserted skewer comes out clean

For the syrup:
  1. Whilst the muffins are baking, mix together the lemon juice and maple syrup

  2. Drizzle it over the muffins as soon as they’re out of the oven – it will soak into the muffins better when they’re hot

  3. These muffins taste best eaten on the day they’re made, but keep for a few days. They can be reheated in the oven or an oven toaster if you like!

Recipe Notes

*You can alternatively use almond flour


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