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Vegan + GF Lemon Poppy Seed Muffins

Author Casey Colodny
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 12 muffins
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Bursting with citrus flavor and with a subtle sweetness, these lemon poppyseed muffins are absolutely delicious. Plus they have a slight crunch from the poppy seeds in every bite!

Ingredients

Wet:

  • ⅔ cup coconut sugar
  • ⅓ cup unsweetened applesauce room temperature
  • ¼ cup coconut oil melted & cooled
  • ½ cup almond milk room temperature
  • 1 tsp vanilla extract
  • ¼ cup fresh lemon juice
  • 1 tbsp lemon zest ~1 whole lemon (make sure to do before you juice your lemon!)

Dry:

  • 1 cup 1:1 gluten free flour I used Bob’s Red Mill 1:1 baking flour
  • 1 cup super fine blanched almond flour
  • 1 tbsp poppyseeds
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt

Crumble Topping:

  • ½ cup super fine blanched almond flour
  • 3 tbsp rolled oats
  • 2 tbsp cashew butter
  • 2 tbsp coconut sugar
  • 1 tbsp coconut oil solidified
  • 1 tsp poppy seeds

Instructions

  • Preheat the oven to 350F and line a regular size muffin tray with 12 liners.
  • To a large mixing bowl combine all wet ingredients – coconut sugar, applesauce, coconut oil, almond milk, vanilla extract, lemon juice, and lemon zest – and whisk together until well combined.* Recipe notes below for how to avoid the coconut oil clumping, but if it does, these muffins will still turn out well!
  • Add in your dry ingredients – GF flour, almond flour, poppyseeds, baking powder, baking soda, and salt – and stir until just combined. Let the batter sit for at least 5 minutes so it has time to thicken.
    A cookie scoop dips into the batter for lemon poppy seed muffins. There are lemon slices, poppy seeds, and a fresh zested lemon sitting to the side.
  • While the batter rests – prepare your crumble topping. Add all ingredients to a small bowl and use your hands to mix together until evenly combined.
    For a lighter crumble: use your hands to combine until you can rub your thumbs together and the topping sprinkles onto the muffins
    For a thicker crumble: form the crumble mixture in a ball, then pinch off clumps of the crumble and press into the top of the muffin lightly.
    A spoon sits in a bowl of freshly mixed crumble topping.
  • To your muffin pan, fill so each liner is *almost* full – I used a 3 tbsp cookie scoop so each liner was even. Top with crumble topping and lightly press into the batter.
    Six muffin tins are lined with paper liners. There's a scoop of poppy seed muffin batter in each paper lined tin. More lemon and poppy seeds sit in the background.
  • Move to the oven and bake at 350F for 20-25 minutes (mine were 21 minutes), or until a knife inserted comes out clean
    Six lemon poppyseed muffins sit in paper liners after baking. There are lemon slices and poppy seeds in the background.

Notes

*You want to make sure the applesauce, coconut oil, and almond milk are all room temperature otherwise you risk the coconut oil clumping. If you are bringing items from the fridge (applesauce and almond milk), you can also microwave for 10-20 seconds until they are slightly warm.
STORAGE:
Store at room temperature in an airtight container for up to 5 days - I like to store with a paper towel in the container to absorb excess moisture. You can also store in the fridge for up to a week, but make sure to microwave or heat until warm for the best texture! Straight out of the fridge they can be a little hard and you miss the moist texture.

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