Best Poppy Seeds Lemon Muffins Recipe (Vegan & Without Yogurt)
The best poppy seeds lemon muffins recipe without yogurt or dairy. These super moist, healthy vegan muffins will surely brighten your day. What's more, they are low in sugar and are bursting abundantly with an aromatic citrusy flavor.
Equipment
- 1 standard muffin pan 12 cup
- 2 Bowls
- 1 lemon squeezer
- 1 citrus zester or cheese grater with small holes
- 12 paper or silicone liners for muffin tin optional
Ingredients
Dry ingredients
- 1 + ½ cups all-purpose flour
- ⅔ cup unrefined brown sugar
- ¼ cup poppy seeds
- ½ teaspoon turmeric powder
- 1 teaspoon baking soda
Wet ingredients
- ¼ cup freshly squeezed lemon juice
- ¾ cup oat milk you can use any dairy-free milk
- ¼ cup sunflower oil or any neutral oil like canola or grapeseed oil
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest
Instructions
- First, rinse well your lemons and freshly squeeze ¼ cup juice of them. Finely grate 1 heaping tablespoon lemon zest. In the meantime, preheat the oven to 392°F / 200°C. If not using muffin liners, lightly grease your muffin tin with oil. I used silicone muffin liners.
- Next, in a big bowl, whisk together flour, brown sugar, baking soda, turmeric powder, and poppy seeds.
- Then, in another bowl mix dairy-free milk, lemon juice, sunflower oil, white vinegar, and vanilla extract.
- After that, pour out wet ingredients into the bowl with dry ingredients and gently mix until well just combined. Be careful to NOT OVERMIX the batter, otherwise, your muffins will be too dense. Once the batter is made, gently fold in freshly grated lemon zest. Make sure the zest is not clumped together.
- Finally, fill each muffin cup with the mixture. I used a 12-cup muffin tin and filled each muffin cup about ¾ full. Bake in the center rack of the preheated oven for 20-22 minutes or until an inserted toothpick comes out clean. Let them cool in the muffin tin for 5-10 minutes, remove and place on a cooling rack until completely cool and ready to eat.
- Serve your lemon poppy seed muffins alongside your morning smoothie, a cup of coffee or tea, or a golden milk latte. Store any leftovers at room temperature for up to 3-4 days. Freeze in freezer-friendly bags or aluminum foil for up to 2 months. Let them defrost before serving.
Notes
- To make them gluten-free, substitute all-purpose flour for GF baking flour at a 1:1 ratio. Also, you can use spelt flour for an even healthier version. Almond flour or coconut flour won't work for this recipe.
- Since the size of lemons will vary according to the type of lemons you'll use, use the exact measurements for lemon juice and zest as given in the recipe ingredients above.
- It's crucial to not overmix the muffin batter once you combine the dry and wet ingredients. You don't want to end up with thick and dense muffins. That's why it's essential to mix GENTLY mix everything until just combined.
- Make sure you check your zest before stirring it into the batter. See if it's clumped together and is evenly distributed throughout the batter.
Nutrition
Calories: 165kcalCarbohydrates: 27gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 47mgPotassium: 64mgFiber: 1gSugar: 13gVitamin A: 31IUVitamin C: 3mgCalcium: 85mgIron: 1mg
Tried this recipe?Let us know how it was!