Coconut Lemon Poppy Seed Muffins (Vegan & GF)

These fluffy & moist coconut lemon poppy seed muffins are perfectly tart and refreshing!

Muffins are one of my favorite things to bake on the weekends. They fill the house with delicious and cozy aromas, are super easy to throw together, and they store well!

These coconut lemon poppy seed muffins can be enjoyed as a quick snack or breakfast (great for on-the-go). The coconut helps to mellow out the bold, acidic flavors of the lemon and together they create a tart yet refreshing flavor that has a delicious sweetness to it.

The muffins are also free of gluten, dairy, and oil but no one will ever know. Take them to brunch and prepare for everyone to fall in love.

Jump to:

• Ingredients
• How to make coconut lemon poppy seed muffins
• Tips for making vegan lemon poppy seed muffins
• Substitutions & variations
• Storing
• 📋 Recipe
• 💬 Feedback

Ingredients

These easy vegan gf muffins come together with 11 simple ingredients:

• Coconut milk (not from a can)
• Fresh organic lemon (organic is a necessity since we are going to zest the lemon and most non-organic lemons have a wax coating on them to preserve freshness).
• Maple syrup
• Almond flour
• Oat flour
• Cane sugar
• Coconut shreds
• Poppy seeds
• Baking powder + soda
• Salt

How to make coconut lemon poppy seed muffins

1. First, add coconut milk to a mixing bowl. Zest and juice a lemon directly into the bowl then add maple syrup and stir.
2. Next, add the dry ingredients and stir until all ingredients are combined.
3. Then, scoop batter into a lined muffin pan, filling each cup ¾ of the way (for standard-size muffins) or fully for larger muffins.
4. Finally, sprinkle each with cane sugar and bake until golden.

Tips for making vegan lemon poppy seed muffins

• Fresh lemon is vital in this recipe. The muffins will have a sour and/or bitter flavor if an older lemon is used.
  • Fresh lemons are bright yellow in color and are firm to touch (no soft spots).
• Organic lemons are best, since we are zesting the lemon be sure to wash it well before using. If you don't have an organic lemon, check out this post for tips on removing the wax from a non-organic lemon.
• Tightly pack the flour and ensure the flour is level with the measuring cup - this will prevent the batter from being too wet or too dry.
• Sprinkle the top of each muffin with cane sugar and bake until the tops are golden brown for a crisp muffin top (it's the best part).

Substitutions & variations

• Replace coconut milk with any plant-based milk. Use plain or unsweetened vanilla for best results. Almond, oat, or flaxmilk are all great options.
• Swap maple syrup with any liquid sweetener of choice with taste variations to be expected.
• Sorhghum flour is a great alternative to oat flour. It helps provide structure to the muffins just as oat flour does, but with an extra hint of sweetness.

Toppings: cane sugar is my preferred choice as it gives that nostalgic bakery taste and texture. Alternatively, coconut shreds or flakes can also be added. After baking, top with a drizzle of vegan white chocolate or powdered sugar for an extra sweet treat.

• Lemon. Additional lemon zest can be added to the top of each muffin for a bolder lemon flavor.
• Fruit. Add blueberries, frozen wild blueberries, raspberries, cranberries or cherries.

Looking for more easy vegan muffin recipes? Check out these blueberry or apple cranberry muffins.

Storing

• Room temperature: Store at room temperature for 2-3 days.
• Fridge: Store uncovered in the fridge up to a week. Can also be stored covered, however they will become more cake-like in texture.
• Freezer: Store in an airtight container for 1-2 months. When ready to enjoy, leave at room temperature until soft.

📋 Recipe

If you made these vegan gf coconut lemon poppy seed muffins, let me know how you liked them in the comments below! Also be sure to tag @notablyvegan on IG so I can see your creations.