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Gluten-Free Lemon Poppy Seed Muffins (Vegan)

🇺🇸 United States

Servings: 12 muffins Prep: 15 minutes Cook: 30 minutes Total: 45 minutes

Ingredients

  • 2/3 cup cane sugar
  • 1/3 cup softened vegan butter
  • 3 Tbsp lemon zest
  • 1/4 cup unsweetened applesauce
  • 1/4 cup lemon juice
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1/2 cup unsweetened dairy-free milk
  • 1 1/4 cup gluten-free 1:1 flour blend (or all-purpose flour if not GF)
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1 1/2 Tbsp poppy seeds

Steps

  1. Preheat oven to 350°F (176°C) and line a 12-cup muffin tin with liners or grease lightly.
  2. In a mixing bowl, beat cane sugar, softened vegan butter, and lemon zest until light and fluffy, about 2 minutes.
  3. Add applesauce, lemon juice, and vanilla extract; beat on medium until well combined (mixture may look slightly curdled, which is fine).
  4. Add almond flour and beat until smooth and well incorporated.
  5. Add the dairy-free milk and mix on low until combined.
  6. Add the gluten-free flour blend, baking powder, baking soda, sea salt, and poppy seeds. Mix on medium until light and fluffy with poppy seeds evenly distributed.
  7. Divide batter evenly among the 12 muffin liners.
  8. Bake for 30-34 minutes, until edges are lightly golden and a toothpick inserted comes out mostly clean.
  9. Let muffins cool completely before serving for best texture.

Notes

Best enjoyed fresh, but can be stored at room temperature in an airtight container for up to 3 days or frozen for up to 1 month.

Source: minimalistbaker.com