Vegan Lemon Poppy Seed Muffins


I was using poppy seeds at work the other day and it reminded me of how much I loved lemon poppy seed muffins growing up and how good they sounded at the moment.  One of my coworkers agreed.  That soft texture, sweet flavor with tart lemon and crunchy poppy seeds... I wanted one!  So, I decided to make some at home because I happened to have lemons and poppy seeds on hand!

I don't think I have even had a lemon poppy seed muffin since I was in high school.  So it is really surprising I hadn't made any veganized ones until now.  The thing I like about muffins is they don't require frosting or any adornment. You just bake, let cool a bit and enjoy! These ones were pretty easy to make as well.  I based them off of one of my other muffin recipes that happens to be oil free and uses apple sauce to keep it moist and it worked perfect with the lemon added in. 

The batter was good even before I baked them!  I had to try it to make sure it had the right balance of tart and sweet and it was perfect!  Also, one time I forgot to add the sugar to my cake recipe and I was really glad I tried it before baking. Luckily this recipe was all good and it was just an excuse to try the batter!  I was one of those kids that always asked my parents to lick the bowl whenever we would make muffins, it was the best part of the process to my 8 year old self! 

These muffins baked up beautifully!  I could not wait to try them but I figured they would be better once cooled a little.  They were just as heavenly as they looked!  Soft and light, sweet with a hint of tart lemon and just the right amount of crunchy poppy seeds throughout!  These would be perfect with a cup of tea for a mid morning snack! 

Vegan Lemon Poppy Seed Muffins

Makes 18


  • 1 cup maple sugar
  • 1/2 cup cashew butter
  • 1 cup apple sauce
  • 1/4 cup lemon juice
  • 2 Tbsp lemon zest
  • 1 ½ Tbsp ground flax seed mixed with 4 ½ Tbsp filtered water
  • 1 tsp pure vanilla extract
  • 1 1/2 cups organic whole wheat pastry flour
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 1/4 cup poppy seeds



  1. Preheat the oven to 350F degrees, and line 12 muffin tins with liners.
  2. Whisk together the sugar, cashew butter, apple sauce, lemon juice and zest, flax mixture and vanilla extract in a large bowl.
  3. Add the flour, sea salt, baking soda and baking powder and whisk until smooth.
  4. Add the poppy seeds, and mix in until well distributed.
  5. Spoon into the muffin tins.
  6. Place in the oven and bake for about 25 minutes or until a toothpick inserted into the center comes out almost clean with a few moist crumbs attached.
  7. Let cool on a rack for at least 20 minutes before enjoying.


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