Lemon Poppyseed Muffins

by Jill Dalton

Lemon Poppyseed Muffins

Jill Dalton
Plant Based Vegan Lemon Poppyseed Muffins that are gluten, refined sugar and oil free is just what spring calls for. This version of the Classic Lemon poppyseed muffin will leave you smiling and guilt free! Tart and refreshing, they are great for breakfast or a mid-afternoon treat with a tall Iced Mocha
5 from 1 vote
Servings 12 people
Prep 15 minutes
Cook 30 minutes
Total 45 minutes

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  • Mix together the oat flour, almond meal, baking powder, baking soda and poppyseeds. Blend the remaining ingredients in a blender until smooth. Add to the flour mixture and stir. Distribute into muffin tin lined with muffin papers. Bake at 350° for 30 minutes. Allow to cool.


  • Mix ingredients in a blender until smooth. Let it sit for 5-10 minutes. Scoop into a piping bag and frost muffins. If you don’t have a piping bag you can frost muffins with a butter knife.
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Nutrition info

Calories: 178kcalCarbohydrates: 25gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 98mgPotassium: 205mgFiber: 4gSugar: 12gVitamin A: 15IUVitamin C: 6mgCalcium: 82mgIron: 1mg

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Linda Parker June 1, 2018 - 5:14 pm

Do u have a cook book? Love your recipes.

Jill Dalton June 1, 2018 - 7:20 pm

I don’t but we will have a PDF version sometime this year🤗
I hope we will eventually be able to make a real cookbook 👍

Sherry July 2, 2018 - 2:01 pm

Are these lemon poppy seed muffins really 1300 calories each muffin? That’s what it said when I went to print the recipe.

Sherry July 2, 2018 - 2:08 pm

Well, sorry about that, I’m not seeing that calorie count again. Do you have a calories count for these muffins?

Brittany March 4, 2019 - 10:48 am

Based on a quick search of the calorie containing ingredients divided by 12 (the yield), each muffin with frosting should be about 150 calories. I am a dietitian so my process is right but there is wiggle room with the data I pulled…

Marion September 6, 2018 - 9:28 am

The lemon poppyseed muffins are delicious, we eat them without frosting and are my Grandchildren’s favorite muffin! Thank you Jill-
I make many of your recipes weekly ❤️

Larissa March 15, 2019 - 9:08 am

Can I do this without apple sauce or any substitute? Thanks

Jill Dalton March 16, 2019 - 8:56 am

I have heard that you can use mashed banana as a substitute for apple sauce but I haven’t tried it in this recipe.

Loli February 4, 2020 - 4:07 pm

Hello Jill!
Can we change the poppy seeds for other seeds or nothing in the cupcakes?
Thank you very much.

Jill Dalton February 6, 2020 - 10:13 am

Hi Loli,
Yes, it will work without them =)

Marie Green February 18, 2020 - 2:36 am

How many days will the muffins last before they start to dry up? What is the best way to preserve them? Refrigerator or freeze?

Jill Dalton February 18, 2020 - 9:12 am

Hello Mary, i usually keep them in the fridge i a tupperware and they will last over a week. Haven’t tested anything longer, they get eaten up so quick =)

Bev May 1, 2020 - 1:21 am

I notice many of your recipes use almond meal or flour. My daughter is allergic to almonds & cashew; is there an alternative to use? Can’t wait to try your recipes.

Jill Dalton May 1, 2020 - 6:35 pm

You could use oat flour but the end result might be a little more dry.

Melissa May 13, 2020 - 3:49 pm

Do you need to soak the cashews before creating the frosting?

Jill Dalton May 14, 2020 - 3:09 pm

If you have a powerful blender, then soaking is not necessary but if you are using a regular blender soaking for a couple hours will help it be more smooth.

luvallanimals March 14, 2023 - 12:17 pm

Can I use almond flour rather than almond meal?

Jill Dalton March 15, 2023 - 2:54 pm



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