Facebook Twitter Instagram
    Pinterest Twitter Instagram RSS Facebook
    Buy GO DAIRY FREE and EAT DAIRY FREE today!
    Go Dairy Free
    • Need to Know
      • Newbies Start Here!
      • Take the Challenge!
      • Dairy-Free FAQs
      • Latest News
      • Milk Allergies
      • Lactose Intolerance
      • Other Health Issues
      • Testimonials
      • Calcium Guide
      • Holidays & More
      • Best Books
      • The Community
    • Recipes
      • Recipes by Category
        • Alisa’s Recipes
        • Sarah’s Recipes
        • Appetizers
        • Beverages
        • Bread
        • Breakfast
        • Cheese Substitutes
        • Condiments & Dressings
        • Cream Substitutes
        • Desserts
        • Entrees
        • Kids Can Cook
        • Milk Substitutes
        • Pasta
        • Salad
        • Sandwiches
        • Sauces
        • Sides
        • Snacks
        • Soup
      • Full Dairy-Free Recipe Index
      • Gluten-Free Recipe Index
      • Vegan Recipe Index
    • Reviews
      • Dairy Substitutes
        • Butter
        • Cheese
        • Cream
        • Creamer
        • Dessert Toppings
        • Ice Cream
        • Ice Cream Novelties
        • Milk
        • Yogurt
        • More Kitchen Essentials
      • Sweets & Snacks
        • Protein Shakes
        • More Creamy Beverages
        • Snack & Protein Bars
        • More Snacks
        • Chocolate
        • Cookie Dough
        • Cookies & Brownies
        • Pies & Cakes
        • Pudding & Mousse
        • More Sweet Treats
      • Meal Makers
        • Baking Mixes
        • Bread Products
        • Breakfast Pastries
        • Cereal & Granola
        • Cheesy Pasta & Rice
        • Frozen Pizza
        • More Entrees
        • Dip and Spreads
        • Salad Dressing
        • Sauces
      • All Product Reviews
        • New Product Reviews!
        • Browse by Product Type
        • Full Review Index
        • Gluten-Free Review Index
        • Vegan Review Index
    • Grocery Guide
      • Alisa’s Dairy-Free Kitchen
      • Brands We Love
      • Dairy Substitutes
      • Dairy Ingredient List
      • Understanding Food Labels
      • No Dairy Product Lists
      • Ordering Specialty Foods
      • Best Grocery Stores
    • Eating Out
      • Fast Food Listings
      • Recommended Restaurants
    • My Books!
      • Go Dairy Free 2nd Edition (best seller!)
      • Eat Dairy Free 1st Edition (full color!)
      • eBooks & Printables
      • Book Supplements & Resources
    • About Us
      • Meet Us
      • Contact Us
      • Join Us
      • Work With Us
    Go Dairy Free
    You are at:Home»Dairy-Free Recipes»Bread»Vegan Lemon Poppyseed Muffins

    Vegan Lemon Poppyseed Muffins

    7
    By Alisa Fleming on February 17, 2013 Bread, Breakfast, Dairy-Free Recipes

    Just in case you missed the Spicy Red Bell Pepper Cream Soup and the Creamy Vegan Polenta, I’ve got one last recipe to help entice you to join in The 30-Day Vegan Challenge. These lemon poppyseed muffins and the challenge were both created by famed vegan author, Colleen Patrick-Goudreau.

    Vegan Lemon Poppyseed Muffins - so tender, you won't believe they're made without a drop of dairy or eggs!

    If you have her book, The Joy of Vegan Baking, then you already know that Colleen is the master of egg-free treats. Unlike many vegan recipes, these lemon poppyseed muffins are a wonderfully decadent delight. They will easily win over apprehensive friends and family.

    As for The 30-Day Vegan Challenge, it is a multimedia series of daily emails that guides participants with tips on cooking, shopping, and socializing, and includes amazing recipes like this one.

    Special Diet Notes: Vegan Lemon Poppyseed Muffins

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan / plant-based and vegetarian.

    For soy-free, vegan lemon poppyseed muffins, be sure to use oil or a soy-free dairy-free margarine variety (Earth Balance has a few).

    Milky Options: To note, Colleen uses the richness of coconut milk in these vegan lemon poppyseed muffins. If you want a lighter baked good, you can use almond, coconut, soy, rice, hazelnut, hemp, or oat milk beverage in its place.

    Quick Bread Option: Simply pour the batter into a lightly oiled loaf tin (or mini loaf tins) and increase the cooking time to 50 to 55 minutes (for the full size loaf only) or until a toothpick inserted into the center of the bread comes out clean.

    Vegan Lemon Poppyseed Muffins
     
    Print
    Prep time
    15 mins
    Cook time
    30 mins
    Total time
    45 mins
     
    Recipe by Colleen Patrick-Goudreau, from The 30 Day Vegan Challenge.
    Author: Colleen Patrick-Goudreau
    Serves: 12 to 16 muffins
    Ingredients
    • 3 tablespoons ground flaxseed
    • ½ cup + 1 tablespoon water
    • 3 cups all-purpose or whole wheat pastry flour
    • 1¼ cups organic granulated sugar
    • 1½ teaspoons baking powder
    • 2 tablespoons lemon zest (from the 3 lemons you use for the juice below)
    • 2 tablespoons poppy seeds
    • 1 teaspoon salt
    • 1 15-ounce can full-fat regular coconut milk
    • ⅓ cup fresh lemon juice (from 3 lemons)
    • ¾ cup canola oil or melted dairy-free margarine, such as Earth Balance
    • 1½ teaspoons vanilla extract
    Instructions
    1. Preheat your oven to 350ºF and lightly grease 12 to 16 muffin cups.
    2. In a blender or food processor or in a bowl using an electric hand mixer, whip the flaxseed and water together, until you have a thick and creamy consistency. The result should be rather gooey. This can all be done by hand, but a food processor/hand mixer does a better job in about 1 minute.
    3. In a large mixing bowl, stir together the flour, sugar, baking powder, lemon zest, poppy seeds, and salt.
    4. Create a well in the center of the dry ingredients, then add the flax eggs, coconut milk, lemon juice, oil, and vanilla extract, and stir mix until smooth, about 1 minute.
    5. Pour the batter evenly into the prepared muffin cups (about 2 tablespoons each). If you’ve already oiled all of the cups of the muffin tin but don’t fill all of the cups with batter, add a small amount of water to each cup that doesn’t contain batter. Baking an empty, greased cup makes for hard cleanup!
    6. Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in the pans for 10 minutes before removing to a wire rack to cool completely.
    3.2.2925
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    Related Posts

    The Best Dairy-Free Protein Bars Taste Test - Top Choices for every dietary need and craving

    The Best Dairy-Free Protein Bars Taste Test

    Lake Champlain Plant-Based Truffle Bars Reviews & Info - dairy-free, soy-free, gluten-free, and vegan

    Lake Champlain Plant-Based Truffle Bars let you Indulge without Dairy

    Califia Farms Oatmilk Creamer Reviews and Info - Now 6 flavors! All vegan and made without top allergens

    Califia Farms Oat Creamer adds Dessert-Forward Flavors

    7 Comments

    1. HungryGrad on September 26, 2015 9:13 am

      Hmmm, these didn’t work out for me. They didn’t cook through even though I practically doubled the cooking time. I think maybe the flax egg quantity should be significantly reduced; the batter was way too wet and gelatinous.

      Reply
    2. Maggie on May 12, 2013 9:09 am

      Alisa I made a gf version this am for me and my Mom. They need a few tweaks but they were delish!

      Reply
      • Alisa Fleming on May 12, 2013 11:38 am

        Awesome, so glad you liked the recipe Maggie! Did you use coconut sugar or another sweetener? I’m always curious on which sweeteners workout well for people.

        Reply
    3. The Peace Patch on February 19, 2013 6:00 am

      ohsuperyumfulness! Thank you for sharing this!

      Reply
    4. Maggie on February 18, 2013 4:28 am

      I am going to need to make a gluten-free version of these! My favorite muffin flavor in the world!

      Reply
      • Shawna on February 18, 2013 9:31 am

        Oooh Maggie, please do make a gluten free version!!!

        Reply
    5. Alyssa | Queen of Quinoa on February 17, 2013 7:21 pm

      I was seriously JUST dreaming of Lemon Poppyseed Muffins today and then this recipe lands in my inbox. Think it’s coincidence? I don’t think so! It’s because these are one of the best kind of muffins on the planet 🙂 I love that you made them vegan too! Can’t wait to whip up a batch. xo Alyssa

      Reply

    Leave A Reply Cancel Reply

    Rate this recipe:  

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living
    Dairy-Free Carrot Cookies Recipe - like little bites of carrot cake! Great for tea, coffee, Easter, Christmas, spring, or summer treats.

    Carrot Cookies like Heavenly Little Bites of Carrot Cake

    A Dairy-Free Easter - Recipes, Chocolate and More (Regularly Updated; Includes a Strict Vegan Section)

    100 Dairy-Free Easter Recipes for Treats, Dessert, Dinner & Brunch

    Enjoy Life FoodsFames Chocolates. From Brooklyn with loveEat dairy free bookChocolate Emporium
    Go Dairy Free is the leading website for information on the dairy-free diet. We share dairy-free recipes, product reviews, news, recommendations and health guides to aide those with milk allergies, lactose intolerance or a general need or desire to live without dairy. Dairy-free does include milk-free, lactose-free, casein-free and whey-free, too! We also offer ample resources for gluten-free, soy-free, food allergy, vegan and paleo diets. Please note that ingredients, processes and products are subject to change by a manufacturer at any time. All foods and products should be considered at risk for cross-contamination with milk and other allergens. Always contact the manufacturer prior to consumption. Disclaimer - All Rights Reserved - Privacy Policy Go Dairy Free © 2005-2022 Fleming Marrs Inc.

    Type above and press Enter to search. Press Esc to cancel.