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Gluten-Free Lemon Poppy Seed Muffins (Vegan) – Light, Fluffy & Lemony

Bright, zesty, and perfectly fluffy—these gluten-free lemon poppy seed muffins are a must-try! Made in one bowl, they’re a breeze to whip up and completely vegan. Whether you enjoy them for breakfast, as a snack, or dessert, their tender texture and refreshing citrus flavor will keep you coming back for more.

Why You’ll Love This Recipe

✔ One-Bowl Wonder – Fewer dishes, faster cleanup.
✔ Fluffy & Moist – Light yet satisfying.
✔ Big Lemon Flavor – Fresh zest and juice pack a punch.
✔ Vegan & Gluten-Free – No dairy, eggs, or wheat.
✔ Make-Ahead Friendly – Stays fresh for days!

Ingredients

Wet Ingredients:

Ingredient	Amount	Notes
Cane sugar	2/3 cup	Organic for vegan-friendly
Vegan butter	1/3 cup, softened	We used Miyoko’s
Lemon zest	3 tbsp	About 4-5 lemons
Applesauce	1/4 cup	Unsweetened
Lemon juice	1/4 cup	Freshly squeezed
Vanilla extract	1 tsp	Enhances flavor
Dairy-free milk	1/2 cup	Plain, unsweetened (we used almond milk)

Dry Ingredients:

Ingredient	Amount	Notes
Almond flour	1 cup	Light & cakey texture
Gluten-free flour blend	1 1/4 cups	MB 1:1 GF Blend or similar
Baking powder	1 1/2 tsp	Helps with rise
Baking soda	1/4 tsp	Lightens the texture
Sea salt	1/4 tsp	Balances sweetness
Poppy seeds	1 1/2 tbsp	Adds crunch

Step-by-Step Instructions

1. Prep & Preheat

Preheat your oven to 350°F (176°C).
Line a 12-cup muffin tin with liners or lightly grease it.

2. Cream the Butter & Sugar

In a mixing bowl, use a hand mixer to beat together vegan butter, cane sugar, and lemon zest for about 2 minutes, until light and fluffy.

3. Add Wet Ingredients

Mix in the applesauce, lemon juice, and vanilla extract until smooth. The mixture might look slightly curdled—that’s okay!
Pour in dairy-free milk and stir until combined.

4. Fold in the Dry Ingredients

Gradually add almond flour, followed by the gluten-free flour blend, baking powder, baking soda, sea salt, and poppy seeds.
Beat on medium speed until the batter is smooth and airy.

5. Fill & Bake

Divide the batter evenly between the 12 muffin liners.
Bake for 30-34 minutes, or until golden and a toothpick comes out clean with just a few crumbs.

6. Cool & Enjoy

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack.
For the best texture, wait until they cool completely before digging in!

Storage & Freezing

Storage Method	Duration	Notes
Room Temp	Up to 3 days	Keep in an airtight container
Refrigerator	Up to 5 days	Helps maintain freshness
Freezer	Up to 1 month	Store in a freezer-safe bag

Serving Suggestions

🍋 With a Cup of Tea – The citrus pairs beautifully with herbal or green tea.
🥜 With Nut Butter – Spread almond or cashew butter on top for a protein boost.
🍓 With Fresh Berries – Serve with blueberries or raspberries for extra flavor.

Emma Carter

Emma Carter is a chief editor of The Horizons Times Cooking Blog. She is a passionate home cook who loves experimenting in the kitchen and sharing her culinary adventures. While not a professional chef, she believes that cooking should be fun, approachable, and full of creativity. From quick weeknight dinners to indulgent weekend treats, Emma explores recipes that anyone can try, no matter their skill level.

Gluten-Free Lemon Poppy Seed Muffins (Vegan) – Light, Fluffy & Lemony

Why You’ll Love This Recipe

Ingredients

Wet Ingredients:

Dry Ingredients:

Step-by-Step Instructions

1. Prep & Preheat

2. Cream the Butter & Sugar

3. Add Wet Ingredients

4. Fold in the Dry Ingredients

5. Fill & Bake

6. Cool & Enjoy

Storage & Freezing

Serving Suggestions

Emma Carter

Comments (0)

Leave a Comment

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Terms of use

1. Acceptance of Terms

2. Eligibility

3. Account Registration

4. Use of Content

5. User Conduct

7. Termination

8. Disclaimers

9. Limitation of Liability

10. Modifications

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Saved articles

Subscribe to the Newsletter

Gluten-Free Lemon Poppy Seed Muffins (Vegan) – Light, Fluffy & Lemony

Why You’ll Love This Recipe

Ingredients

Wet Ingredients:

Dry Ingredients:

Step-by-Step Instructions

1. Prep & Preheat

2. Cream the Butter & Sugar

3. Add Wet Ingredients

4. Fold in the Dry Ingredients

5. Fill & Bake

6. Cool & Enjoy

Storage & Freezing

Serving Suggestions

Emma Carter

Comments (0)

Leave a Comment