Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pink bowl of glazed poppyseed muffins with bite taken out

Fluffy Healthy Lemon Poppyseed Muffins with Lemon Glaze

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Alexis Joseph
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 27 minutes
  • Yield: 12 muffins 1x
  • Category: Snacks
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

Fluffy, perfectly sweet Healthy Lemon Poppyseed Muffins bursting with fresh, bright lemon flavor! Made with nourishing ingredients like whole wheat flour, honey, and lemon zest. These freeze great and are a huge hit with kids. Enjoy for a quick breakfast or a delicious snack with tea! Done in under 30 minutes, egg free and dairy free.


Ingredients

Units Scale

For the muffins:

  • 1 1/2 cups unsweetened vanilla almond milk + 2 tbsp lemon juice
  • 1 1/2 cups whole wheat flour
  • 1 cup all purpose flour
  • 2 tbsp poppy seeds
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • Zest of 2 large lemons (2 tbsp), plus more for garnish if desired
  • 1/3 cup avocado oil or melted coconut oil
  • 1/3 cup honey or pure maple syrup (or 1/2 cup for sweeter muffins)
  • 1 tsp vanilla extract

For the glaze*:

  • 1/2 cup powdered sugar
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat the oven to 425°F. Lightly grease a muffin tin.
  2. Place almond milk in a liquid measuring cup or bowl and stir in lemon juice. Set aside.
  3. Measure flour by spooning it into measuring cup and leveling with a knife, being careful not to dip cup into flour or pack it in. In a large mixing bowl, whisk flour, poppy seeds, baking powder, baking soda, and salt. Whisk in lemon zest.
  4. Add oil, honey or maple syrup, and vanilla to almond milk mixture. Whisk until well combined. Pour into the dry ingredients. Use a wooden spoon to stir until just barley combined. Do not over-mix.
  5. Use 1/3 cup measure to scoop batter into the prepared muffin tin, filling cups to the top. Bake for 5 min at 425F, then (keeping muffins in the oven) reduce heat to 350F and bake 12 more minutes, or until a toothpick comes out clean with a few crumbs. Cool muffins in tin for 10 minutes before transferring to a wire rack to cool. 
  6. While muffins cool, whisk together powdered sugar and lemon juice in a small bowl until a nice glaze forms. Once muffins are completely cool, drizzle on glaze. Garnish with extra lemon zest. Enjoy!

Notes

*The glaze makes these muffins the perfect sweetness; I really don't recommend skipping it! If you do, I recommend increasing the honey/maple syrup to 1/2 cup to ensure the muffins have enough flavor and sweetness.