These zesty and sweet Vegan Lemon Poppy Seed Muffins are perfect for breakfast or snacks and are made with whole grains!

Vegan Lemon Poppy Seed Muffins stacked on a plate

Isn't lemon poppy seed the best flavor ever?

Whether it's lemon poppy seed muffins or lemon poppy seed bread or lemon poppy seed cake, I'll happily eat it!

Any kind of baked good involving lemon is right up my alley!

Today I'm sharing a healthy spin on classic lemon poppy seed muffins with these whole grain vegan lemon poppy seed muffins! For an even simpler muffin recipe, check out my one-bowl basic vegan muffin recipe!

I know you all will love this recipe, so let me walk you through how to make them!

Ingredients You'll Need for Vegan Lemon Poppy Seed Muffins

The ingredient's list for these lemon muffins may look long, but if you're a baker, you probably already have most of these ingredients on hand.

Aquafaba*
Unsweetened applesauce
Cane sugar
Non-dairy milk
Oil
Lemon juice
Maple syrup
Lemon zest
Baking soda
Baking powder
Sea salt
Whole wheat flour
Oat flour
Poppy seeds

In case you're not familiar with aquafaba, it's basically the liquid inside of a can of chickpeas. In today's muffin recipe, aquafaba is replacing eggs!

These muffins are made using whole grains with a combination of whole wheat flour and oat flour. I love to make my own homemade oat flour simply by blending oat in a blender or food processor until a flour forms.

If you don't have poppy seeds on hand, you can always omit them! They don't add much flavor, but are mainly there to provide that beautiful speckled look.

Lemon Poppy seed muffins stacked on each other

How to Make Vegan Lemon Muffins

Making vegan muffins is just as easy as making traditional muffins.

We mainly need to replace the eggs, butter and dairy with other vegan ingredients.

To replace eggs, we are using aquafaba. 3 tablespoons of aquafaba equal one egg.
For butter, we are using oil to add some fat to make these muffins nice and moist.
To replace milk, we are simply using non-dairy milk!

Step-By-Step Instructions for Making Lemon Poppy Seed Muffins

Now that you know which ingredients are needed to make these vegan lemon poppy seed muffins, let me walk you through how to make them!

Preheat your oven to 375°F / 190°C and grease 12 muffin cups with cooking spray or line them with silicone muffin liners. Set the muffin pan aside.
In a mixing bowl, whisk together all of the wet ingredients. Allow the mixture to foam for 5 minutes. This is the baking soda reacting with the lemon juice.
Add in the whole wheat flour and oat flour and stir just until combined.
Lastly, gently fold in the poppy seeds.
Divide the batter evenly among the 12 standard muffin cups.
Bake the muffins for 18-22 minutes or until they are slightly golden on top and a toothpick inserted into the center comes out clean.
Allow the muffins to cool for a few minutes in the pan before removing them and allowing them to cool completely on a wire rack.

Best Way to Store Homemade Muffins

If I know we'll eat through a batch of muffins in a day or two, I usually store them on the counter at room temperature in an airtight container.

To make your homemade muffins last longer, however, you can also store them in an airtight container in the fridge for 4-5 days.

Muffins also freeze beautifully! Wrap them individually in plastic wrap and store them in a freezer-safe zip-lock bag and freeze them for 3-4 months.

More Healthy Vegan Muffin Recipes

And in case you love muffins just as much as I do, check out some of my other favorite muffins recipes below:

Zucchini Carrot Oatmeal Breakfast Muffins

Oil Free Vegan Double Chocolate Jumbo Muffins

Vegan Oil Free Applesauce Oat Bran Muffins

Vegan Pumpkin Cornbread Muffins

Double Chocolate Black Tahini Banana Muffins

Vegan Lemon Blueberry Muffins

📖 Recipe