Lemon poppyseed muffins are some of the most popular kind of muffins, and for good reason. If these are you favorite, than you’re in the right place.
One of my favorite activities as a kid was going to Costco with my mom. I had to hit every area of the store — the clothes, the books, DVDs (when those were a thing), the food samples and of course, load the cart with all the things.
My brother wasn’t so much a fan and opted to stay at home, but he did always require one thing be put in the cart — muffins. We usually picked up the variety pack that had chocolate, blueberry and lemon poppyseed. My brother hoarded the chocolate and blueberry muffins which was totally fine since that meant more lemon poppyseed muffins for me!
If you’ve had Costco muffins, you know how insanely delicious they are. The lemon poppyseed muffin is zesty, sweet and has an underlying almond flavor. In my opinion, it’s not a lemon poppyseed muffin if there’s not almond extract in the batter.
I’ve been having so much fun making over my family favorite foods that I decided it was time to give my favorite muffins a few healthy swaps for a more nutritious snack.
Here are a few of those recent makeovers:
- Copycat Panera Broccoli Cheddar Soup
- The Best Ever Cozy Vegan Pot Pie
- How to Make a Vegan Charcuterie Board
Here are the simple swaps we are making in this lemon poppyseed muffin recipe to give it a healthy makeover:
- Swapping all-purpose flour for a combination of oat flour (full of fiber) and almond flour (healthy fats and protein)
- Swapping canola oil for coconut oil
- Swapping refined white sugar for low-glycemic coconut sugar and unrefined maple syrup
These lemon poppyseed muffins are incredibly moist, zesty and bursting in lemon flavor with a subtle hint of almond. They are vegan, gluten-free and deceptively healthy.Print
- 1 1/2 cups oat flour
- 1 cup almond flour
- 1/4 cup coconut sugar
- 3 tablespoons poppy seeds
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/4 cup lemon juice + zest of 2 lemons
- 1 cup unsweetened almond milk (or milk of choice)
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
For the glaze (optional):
- 1 cup confectioners sugar
- 2 tablespoons lemon juice
- Preheat the oven to 350F.
- In a large mixing bowl, add the dry ingredients (oat flour, almond flour, coconut sugar, poppy seeds, lemon zest, baking powder and baking soda). Whisk to combine.
- In a smaller mixing bowl, add the wet ingredients (maple syrup, coconut oil, lemon juice, almond milk, almond extract and salt). Whisk to combine.
- Pour the wet ingredients into the dry ingredients and whisk until well mixed. Set aside for 10 minutes.
- In a muffin pan, bake the oven for 20-25 minutes, until the top is golden brown and muffin springs back when touched.
- Remove from the oven and allow to cool completely before drizzling the glaze, if using.
- To make the glaze, add the confectioners sugar and lemon juice to a small bowl. Mix until sugar is dissolved and glaze is smooth. Add more lemon juice or sugar until desired texture is reached. Drizzle on top of the muffins.
- Store in an airtight container in the refrigerator for up to 1 week or freeze for up to a few months.
- Before transferring batter to muffin tins, you want the batter to look “fluffy”. This will result in a lighter texture that has some rise in the middle.
- These muffins are very delicate, so let cool completely before removing from muffin pan.
- Serving Size: 1 muffin
- Calories: 199
- Sugar: 9g
- Sodium: 194mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: muffins, lemon poppyseed, gluten free, baking, breakfast, almond flour, oat flour, lemon, poppyseed, baked, vegan