Lemon Poppyseed Muffins (Vegan + Gluten Free)

Preparation 00:15 Cook Time 00:23 Serves 10-12 muffins     adjust servings



  • 1/4 cup (56g) vegan butter, room temperature
  • 1 cup coconut or organic cane sugar
  • 1/4 cup vegan yogurt
  • 2 teaspoons lemon zest
  • 1 tablespoon Bob’s Red Mill Egg Replacer + 2 tablespoons water mixed together in a small bowl
  • 1 teaspoon vanilla extract, liquid or gel
  • 1/2 cup unsweetened almond or coconut milk
  • 2 cups (254g) Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon sea salt
  • 6 tablespoons lemon juice
  • 2 tablespoons poppy seeds


  • 1/2 cup organic powdered sugar
  • 1 1/2 tablespoons lemon juice



  1. In a small bowl, mix 1 tablespoon of lemon juice with the almond milk to create a buttermilk. Set aside.
  2. Preheat oven to 425 degrees Fahrenheit. Spray a muffin pan with non-stick flour spray or rub with vegan butter and dust with gluten free flour, removing excess.
  3. In a mixer, cream the butter, sugar and vegan yogurt together with the lemon zest for about 3 minutes.
  4. While mixing, whisk the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, baking powder and sea salt together in another container. Set aside.
  5. In the butter sugar mixture, add the Bob’s Red Mill Egg Replacer mix  and the vanilla to combine for another 30 seconds, scraping down the bowl. Add the rest of the lemon juice and mix to combine for another 30 seconds. The batter will be watery.
  6. Add the flour mixture to the bowl, alternating in sets of three with the buttermilk, ending with the flour.
  7. Add the poppy seeds and mix one last time to distribute them throughout the batter.
  8. Using a 1/4 cup measuring cup, pour the batter into each of muffin hole; they should be filled about ⅓ way high. Alternatively, you can just fill 10 muffin holes for slightly larger muffins.
  9. Bake for 5 minutes, then reduce the temperature to 350 degrees and bake for 18 minutes until a toothpick inserted into a muffin comes out clean.
  10. Remove from oven and allow to cool in pan for about 10 minutes. Remove (I just use the same toothpick that comes with it) and place on a wire rack to cool completely.


  1. Mix the powdered sugar and lemon juice together - note the glaze is very lemon-y and if you'd prefer a sweet glaze you can replace the lemon juice with milk.
  2. Pour glaze over the cooled muffins - about a teaspoon per cupcake.
  3. Allow to set (about 5 minutes) and enjoy!


Recipe Notes

This recipe is vegan and gluten free.

If you can't find organic powdered sugar, you can grind organic sugar in a food processor until as fine as powdered sugar, which takes just a few short minutes to do.

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