If you love lemon, you will love these Vegan Lemon Poppy Seed Muffins! Growing up, I always looked forward to getting lemon poppy seed muffins from the local bakery, which is why I was inspired to create a vegan version of this nostalgic treat! These wholesome muffins make the perfect addition to any breakfast or brunch. These muffins are packed with flavor thanks to the additions of fresh lemon juice, lemon zest, and a perfectly sweet lemon glaze.

Ingredient Breakdown

The base of these muffins is made with a combination of oat flour and almond flour, two of my favorite gluten-free flour alternatives! Oat flour adds structure to these muffins and is full of wonderful health benefits. If you have never worked with oat flour before, it can easily be made by processing whole oats in a blender. or food processor. You can also purchase oat flour at most grocery stores. The almond flour in this recipe adds moisture and tenderness to these muffins to help create the perfect texture.

These vegan lemon poppy seed muffins also contain coconut sugar and maple syrup for sweetness. Coconut sugar is a sugar that is made from the sap of coconut palm trees. It also contains more vitamins and minerals than white sugar. Although you may substitute white or brown sugar in this recipe if that is what you prefer.

Freshly squeezed lemon juice and lemon zest ensure that these muffins are perfectly tangy, sweet, and flavorful. Of course, poppy seeds give these muffins their signature look and add a subtle layer of texture.

Just two tablespoons of coconut oil help create the moist texture of these muffins. The almond milk (or dairy-free milk of your choice) in this recipe also works to add moisture to the muffin batter and creates a softer muffin.

Making the Lemon Glaze

These muffins are topped with a super simple lemon glaze that can also be customized to your liking! To make the glaze, combine 1/2 cup of powdered sugar, 1 tablespoon of dairy-free milk, 1 teaspoon of lemon juice, and a pinch of salt. For thicker icing add more sugar, and for thinner icing add more milk or lemon juice.

If you love these muffins, be sure to check out a few of my other favorite muffin recipes! Healthy Banana Peanut Butter Muffins, Vegan Pumpkin Chocolate Chip Muffins, and these Blueberry Banana Muffins.

If you tried this recipe be sure to leave a comment below, leave a review on my Pinterest, or tag me on Instagram! Happy baking!

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Vegan and Gluten-Free Lemon Poppy Seed Muffins

These dairy-free and gluten-free muffins are fluffy and full of lemon flavor from using fresh lemon juice, lemon zest, and the perfect lemon glaze.

Course Breakfast, Snack

Keyword easy, gluten free, healthy breakfast, lemon, muffins, poppy seeds, vegan

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 9

Ingredients

• 2 cups of oat flour can be made by processing oats in a blender until flour consistency is reached
• 1/3 cup of almond flour
• 1/4 cup of coconut sugar or brown sugar
• 2 teaspoons of baking powder
• 1 teaspoon of baking soda
• 1/8 teaspoon of salt
• 2 tablespoons lemon zest
• 2/3 cups plus 2 tablespoons of almond milk or dairy-free milk of choice
• 1/4 cup of maple syrup
• 1/3 cup of lemon juice
• 2 tablespoons of melted coconut oil
• 1/2 teaspoon of vanilla extract
• 1.5 tablespoons of poppy seeds

Instructions

• Preheat oven to 350 degrees and line a muffin tin for 9 muffins.
• Combine the first 6 dry ingredients in a medium bowl and stir until evenly combined. Add the rest of the ingredients and stir until fully incorporated.
• Evenly distribute batter into muffin tin and bake for about 15-20 minutes or until a toothpick comes out clean. Allow muffins 5-10 minutes to cool on the tray before transferring to wire rack.
• While muffins are cooling, make the icing: combine 1/2 cup of powdered sugar, 1 tablespoon of dairy free milk, 1 teaspoon of lemon juice, and a pinch of salt (for a thicker icing add more sugar and for a thinner icing add more milk). Whisk until very smooth and drizzle onto the top of each muffin.
• Enjoy! Store in an air tight container.

The post Easy Vegan Lemon Poppy Seed Muffins appeared first on Splurge with Ella.

This recipe for Healthy Pumpkin Muffins is vegan, gluten-free, and refined sugar-free! These muffins are packed with warm fall flavors and filled with chocolate chips in every bite.

Fall is my favorite season for many reasons, one of which being all of the pumpkin-flavored desserts! Although in reality, I eat pumpkin desserts all year round because why would I deprive myself of something SO good?! These pumpkin muffins have become one of my latest obsessions, and I am so excited to share this recipe with you!

If you love pumpkin, you will love these healthy pumpkin muffins. They are moist, flavorful, and secretly made with healthy ingredients! The flavor combination of warm spices, pumpkin, and chocolate chips is one that is truly addicting. These muffins make the perfect breakfast, snack, or dessert and I hope you love this recipe as much as we do!

Ingredient Breakdown

This recipe is simple and easy, and can be made in just one bowl. I always start by stirring together all of the dry ingredients to a medium bowl first. Then once everything is evenly combined I stir in the wet ingredients, and lastly the chocolate chips. These muffins are made with healthy ingredients that you can feel good about. Let’s breakdown some of the key ingredients in this recipe:

These muffins call for Almond Flour or Almond Meal, either option will work wonderfully for this recipe. I love using almond flour as a gluten-free flour substitute because the high-fat content keeps baked goods extra moist and decadent. Almonds are also a healthy fat source that contain a variety of nutrients like fiber, protein, vitamin e, and many other antioxidants.

Oat Flour is one of my favorite gluten-free flour alternatives that is easy to make and affordable. To make oat flour, you just have to take regular whole oats and place them in a blender or food processor and blend until flour consistency is reached.

Pumpkin Pie Spice and Cinnamon work together to ensure these muffins are full of warm fall flavors. If you do not have pumpkin pie spice, you can make your own at home by combining ginger, cinnamon, nutmeg, and cloves.

Pumpkin is obviously one of the most important ingredients in these muffins! Make sure that you are using canned pure pumpkin that only lists “pumpkin” on the ingredient list. You do not want to confuse canned pumpkin with pumpkin pie filling, which has many other added ingredients. Pumpkin is not only delicious, but it is low in calories and full of nutrients! It is packed with vitamins and nutrients that are good for your vision, skin, hair, and immune system. Plus, it is linked to many other health benefits.

These muffins call for Dairy-free Milk. I usually use almond milk because it is what I have on hand. Although, you can use any dairy-free milk that you would like. Just make sure it is unsweetened or else the flavor may differ slightly.

Just three tablespoons of Coconut Oil help ensure that these muffins are perfectly moist. You want to make sure that the coconut oil is in its liquid state so you may need to melt it on the stove or in the microwave. This helps evenly combine the coconut oil into the batter.

Of course these pumpkin muffins call for Chocolate Chips because who doesn’t love the combination of pumpkin and chocolate!? The recipe calls for 1/2 cup of chocolate chips, which I think is the perfect amount without being too chocolatey. Although, you can add more or less depending on how much chocolate you like.

If you love these Healthy Pumpkin Muffins, be sure to check out some of my other favorite pumpkin recipes like these Pumpkin Almond Flour Cookies, Pumpkin Oatmeal Chocolate Chip Cookies, Vegan Pumpkin Bread, Maple Pumpkin Granola.

Happy Baking!

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Healthy Pumpkin Chocolate Chip Muffins

Course Breakfast, Dessert, Snack

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 12 muffins

Ingredients

• 3/4 cups of almond flour or almond meal
• 1 and 1/4 cups oat flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup canned pumpkin
• 1/2 cup dairy free milk
• 1/4 cup plus 1 tablespoon maple syrup
• 3 tablespoons coconut oil melted
• 1/2 teaspoon vanilla extract
• 1/2 cup chocolate chips plus more for topping

Instructions

• Preheat oven to 350 degrees and line a muffin tray with 10-12 liners or grease with coconut oil.
• In a medium bowl combine the first 7 dry ingredients and stir to combine. Add the rest of the wet ingredients and stir until combined.
• Stir in chocolate chips.
• Evenly distribute batter into prepared muffin tray and top with additional chocolate chips.
• Bake for about 35 minutes or until a toothpick come out clean and tops are slightly golden brown. Allow muffins to cool on wire rack for 15 minutes before enjoying.

The post Healthy Pumpkin Chocolate Chip Muffins appeared first on Splurge with Ella.