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Gluten-Free Vegan Lemon Poppy Seed Muffins

These gluten-free vegan lemon poppy seed muffins are so easy to prepare and make a great breakfast treat. Top them with this simple lemon glaze to take them to the next level!
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Course: Breakfast, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories: 269kcal
Author: Megan


For the muffin:

  • 2/3 cup granulated sugar
  • zest of 2 lemons
  • 3 cups gluten-free flour blend
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 tbsp poppy seeds
  • 6 tbsp fresh lemon juice (from 2 medium lemons)
  • 1 3/4 cup almond milk
  • 1 tbsp apple cider vinegar
  • 1/2 cup vegetable oil
  • 1 tsp vanilla

For the glaze:

  • 3/4 cup powdered sugar
  • 1 lemon (zested and juiced)


  • Combine the granulated sugar and lemon zest. Rub the zest into the sugar for a few minutes until the sugar is very fragrant.
  • Combine lemon sugar with the gluten-free flour, baking powder, baking soda, salt, and poppyseeds. Stir to combine.
  • In a medium bowl, combine lemon juice, almond milk, apple cider vinegar, vegetable oil and vanilla and whisk to combine. Pour the wet ingredients into the dry ingredients and stir until combined.
  • Spray muffin tins with either cooking spray (not the baking kind which is not gluten-free) or paper muffin cups.
  • Fill muffin cups with batter.
  • Bake at 375F for 26-30 minutes. Makes 12 large muffins.


Calories: 269kcal | Carbohydrates: 42g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Sodium: 400mg | Potassium: 93mg | Fiber: 3g | Sugar: 20g | Vitamin C: 8.3mg | Calcium: 114mg | Iron: 1.3mg
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