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    Gluten-Free Lemon Poppy Seed Muffins (Vegan)

    Team_DailyRecipesOnlineBy 4 Mins Read


    Associates, put together to stage up your muffin sport with these undetectably vegan and gluten-free lemon poppy seed muffins! They’re completely candy, tender, FLUFFY, and bursting with vivid, lemony goodness. 

    Made in simply 1 bowl, they’re simply as enjoyable to make as they’re to eat! Let’s get baking!

    Almond flour, gluten-free flour blend, vegan butter, lemon, cane sugar, baking soda and powder, poppy seeds, applesauce, and vanilla

    Methods to Make Vegan Gluten-Free Lemon Poppy Seed Muffins

    These tremendous FLUFFY muffins start with utilizing an electric mixer to cream collectively the vegan butter, cane sugar, and lemon zest. This provides air (to create fluffiness) and infuses the butter with BIG lemon taste.

    Using a hand mixer to cream the sugar and butter with lemon zest

    Subsequent comes applesauce for moisture and a beneficiant quantity of lemon juice as a result of we aren’t messing round after we say BIG lemon taste! It simply wouldn’t be a lemon poppyseed muffin with out it. Vanilla extract is vital, too, for quintessential muffin taste!

    Then it’s time for the dry elements: Almond flour retains these muffins gentle and cakey, our GO-TO gluten-free blend provides construction, baking powder and baking soda give them main rise, sea salt provides taste, and poppyseeds add a nice crunch.

    Using a hand mixer to whip the batter

    The final step: Divide your batter between muffin liners and bake till fluffy with frivolously golden edges. And for finest texture, attempt to wait in your muffins to chill earlier than digging in! We all know — it’s arduous. However these are well worth the wait!

    Using an ice cream scoop to scoop muffin batter into a muffin tin

    We hope you LOVE these lemon poppy seed muffins! They’re:

    Fluffy
    Vibrant
    Tender
    Tremendous lemony
    & Undetectably vegan + gluten-free!

    Take pleasure in them for brunch, snack, or dessert, or take them to gatherings to see when you can impress even your gluten-loving buddies (we predict you’ll)!

    Extra Lemony Recipes

    For those who do that recipe, tell us! Depart a remark, charge it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!

    Vegan gluten-free lemon poppyseed muffins on a cooling rack

    Prep Time 15 minutes

    Cook dinner Time 30 minutes

    Complete Time 45 minutes

    Servings 12 (Muffins)

    Course Dessert, Snack

    Delicacies Gluten-Free, Vegan

    Freezer Pleasant 1 month

    Does it maintain? 3 Days

    Forestall your display from going darkish

    • 2/3 cup cane sugar* (guarantee natural for vegan-friendly)
    • 1/3 cup softened vegan butter (we used Miyoko’s)
    • 3 Tbsp lemon zest (4-5 lemons yield ~3 Tbsp zest)
    • 1/4 cup applesauce (unsweetened)
    • 1/4 cup lemon juice
    • 1 tsp vanilla extract
    • 1 cup almond flour (we like Wellbee’s)
    • 1/2 cup dairy-free milk (plain, unsweetened // we used almond milk)
    • 1 ¼ cup MB 1:1 GF Blend (or all-purpose flour if not GF // see notes for different choices)
    • 1 ½ tsp baking powder
    • 1/4 tsp baking soda
    • 1/4 tsp sea salt
    • 1 ½ Tbsp poppy seeds
    • Preheat your oven to 350 levels F (176 C) and line a typical muffin tin with 12 muffin liners (we like these), or frivolously grease.
    • To a medium mixing bowl (or the bowl of a stand mixer), add the cane sugar, softened vegan butter, and lemon zest. Combine with an electrical stand mixer or handheld mixer till gentle and fluffy, about 2 minutes.

    • Subsequent add applesauce, lemon juice, and vanilla extract and beat on medium till nicely mixed and barely fluffy. The combination might look curdled, which is ok. It will kind itself out within the subsequent step!

    • Now add almond flour and beat till clean and nicely integrated. Subsequent add within the milk and blend on low till totally mixed. Lastly, add the gluten-free flour mix, baking powder, baking soda, sea salt, and poppy seeds. Combine on medium till gentle and fluffy with the poppy seeds evenly distributed.

    • Divide the batter evenly between the 12 muffin liners and bake for 30-34 minutes, till frivolously golden on the sides. When a toothpick is inserted right into a muffin it ought to come out nearly clear with only a crumb or two left behind. For the absolute best texture, let the muffins cool fully earlier than having fun with.

    • Greatest when recent, however they are often saved at room temperature in an hermetic container for as much as 3 days or within the freezer for as much as 1 month.

    *Cane sugar is necessary for taste, construction, and coloration on this recipe. We don’t advocate subbing coconut sugar.
    *If utilizing our authentic DIY Gluten-Free Flour Blend or the same store-bought model comparable to Bob’s Purple Mill 1:1 Baking Flour, we propose utilizing barely extra of it. Outcomes will fluctuate.
    *Diet info is a tough estimate.

    Serving: 1 muffin Energy: 207 Carbohydrates: 27.9 g Protein: 3.5 g Fats: 10 g Saturated Fats: 4 g Polyunsaturated Fats: 1.5 g Monounsaturated Fats: 3.1 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 177 mg Potassium: 114 mg Fiber: 1.9 g Sugar: 12.6 g Vitamin A: 14 IU Vitamin C: 4 mg Calcium: 95 mg Iron: 0.8 mg





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