Vegan Lemon-Poppy Seed Muffins

Total Time
Prep 15 mins
Cook 20 mins

These are truly delectable muffins. They have a very light texture, crunchiness from the poppy seeds and a heavenly lemon-maple flavor. Wonderful for breakfast; try with apple butter or strawberry jam. (From "The Vegan Sourcebook")

Ingredients Nutrition


  1. In a large bowl, combine the flours, poppy seeds, baking powder & soda. Stir well.
  2. Place the flax seeds in dry blender and grind into a powder. Add 1/2 cup of the water and blend till it's a gummy consistency, about a minute.
  3. Add remaining wet ingredients to the blender,except zest, and blend till frothy, 1-2 minutes.
  4. Stir the zest into the blended mixture. Pour the wet ingredients into the dry and stir just until everything is evenly moistened- Do Not Over mix! The batter will be fairly stiff.
  5. Immediately spoon the batter into 12-15 muffin cups with papers in them. Bake until the "toothpick tester" is clean and the muffins are lightly browned, about 20 minutes.
  6. Serve warm or cool completely on a rack before storing. Keep fresh up to 4 days, or they also freeze well.


Most Helpful

I found these to have a great, light, texture, for being whole-wheat (I use W/W PASTRY flour) but I think more lemon is called for. Instead of apple juice concentrate I will try lemonade concentrate next time. (we LOVE lemon!) If you are looking for a sweet muffin, this isn't it (which is fine for us!) These have just a hint of sweetness.

Outta Here June 22, 2008

This is a very good muffin recipe that is very flavorfull, but it was not fluffy as I had hoped. perhaps I over mixed the batter but I had some flour "craters" in some of the finshed muffins so I dont think that was the case. I did not have barley flour so I just used more whole wheat flour as you suggested. Over all a very good muffin recipe I plan on making again!

anme November 21, 2007

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