Vegan Lemon-Poppy Seed Muffins Recipe

Vegan Lemon-Poppy Seed Muffins Recipe

How To Make Vegan Lemon-Poppy Seed Muffins

These poppy seed muffins mix an earthy taste with a sharp tangy flavor from the lemons. Serve this vegan version of the muffins for a healthier treat.

Preparation: 15 minutes
Cooking: 20 minutes
Cool Time: 25 minutes
Total: 1 hour



  • ½cupwhite sugar
  • ¼cupfresh squeezed lemon juice
  • tbspvegetable oil
  • 1tbsplemon zest
  • 2tsplemon extract
  • ½cupcoconut milk beverage,such as Silk®
  • 1cupflour
  • tspbaking powder
  • ½tspbaking soda
  • ¼tspsalt
  • cupmashed banana,optional
  • 2tbsppoppy seeds

For Glaze:

  • ½cupconfectioners’ sugar
  • 1tbspfresh squeezed lemon juice


  1. Preheat the oven to 350 degrees F. Grease 9 muffin cups or line cups with paper liners.

  2. Whisk sugar, lemon juice, oil, lemon zest, and lemon extract together in a bowl until evenly blended. Add coconut milk and stir until well combined. Sift flour, baking powder, baking soda, and salt together in a separate bowl.

  3. Stir into sugar mixture. Fold in mashed banana and poppy seeds.

  4. Spoon batter into the prepared muffin cups, filling each 3/4 full.

  5. Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, at least 25 minutes.

  6. Mix confectioners’ sugar and 1 tablespoon lemon juice together in a bowl. Brush glaze on top of the cooled muffins.


  • Calories: 192.26kcal
  • Fat: 6.79g
  • Saturated Fat: 2.70g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 2.49g
  • Polyunsaturated Fat: 1.19g
  • Carbohydrates: 32.13g
  • Fiber: 1.10g
  • Sugar: 18.99g
  • Protein: 2.18g
  • Sodium: 159.91mg
  • Calcium: 91.19mg
  • Potassium: 97.92mg
  • Iron: 0.90mg
  • Vitamin A: 0.28µg
  • Vitamin C: 5.53mg
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