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Whole Grain Lemon Poppy Seed Muffins [dairy-free]

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A healthier take on a classic flavor, these Whole Grain Lemon Poppy Seed Muffins are made using whole grain flours and coconut oil. Dairy-free recipe!

Whole Grain Lemon Poppy Seed Muffins pinterest image

I’ve been waiting so long to finally share something lemon with you all! But not just any lemon, lemon poppy seed. It is without a doubt one of my favorite baking flavors! Obviously I have a lot of favorites, but there is just something about that lemon-y goodness in a baked good that I can’t get enough of.

Lemons for Whole Grain Lemon Poppy Seed Muffins

Want to know a secret? I kind of hate zesting lemons. Which is definitely a problem and therefore will most likely contribute to the lack of lemon baking activities this season. But wait, HUZZAH, my Pal just informed me I probably just have a terrible zester. I was literally just describing to her the fact that I am so obsessive compulsive about my lemon zest that I run a toothpick through mine to make sure I am getting every possible millimeter of zest from the lemon. She’s told me before I need a Microplane… I suppose I didn’t take her seriously until now 😉 Actually I can specifically recall when I set out to find said Microplane a couple years ago. I believe I was desperate and at a Kmart, with no Microplane in site so I just grabbed what was available. I bet if I had this grand Microplane zester from the start, I’d have citrus recipes up the wazoo. << guys, please look up that phrase on Urban Dictionary, it’s rather comical.

Whole Grain Lemon Poppy Seed Muffins on a plate

Okay so the rundown on these muffins then. They’re made with some healthier ingredients including >>

  • whole wheat white flour
  • oat flour
  • freshly squeezed lemon juice
  • cashew milk
  • coconut oil

Ingredients for Whole Grain Lemon Poppy Seed Muffins in a bowl with a whisk

Batter for Whole Grain Lemon Poppy Seed Muffins

By using lots of lemon juice, cashew milk and a bit of coconut oil, we’ve got ourselves some moist, dairy-free muffins! There is only 1/4 cup of coconut oil in these muffins, making them fairly low in fat too.

Whole Grain Lemon Poppy Seed Muffins in a muffin tin

These muffins are easy to throw together (if you have a good zester, apparently) and only take about 15 minutes in the oven! We’re baking these at 425F for five minutes, then dropping the oven temperature down to 375F and baking for an additional 8-10 minutes. Like I mentioned in my Vegan Peanut Butter Protein Muffins, that trick is something I learned  from Sally 🙂

If you couldn’t tell in the above picture, I would just like to point out how indecisive I can be at times. I couldn’t decide if I wanted to top my muffins with anything so I decided I would do a little bit of everything…

Whole Grain Lemon Poppy Seed Muffins

Some have coconut flakes, while others have almonds, and then of course I had to sprinkle them ALL with some turbinado sugar for that fun, bakery-style crunch 😉

Goodness gracious sometimes I just need someone here physically to tell me “NO, ASHLEY, you don’t need all of the toppings.”

Whole Grain Lemon Poppy Seed Muffins on plate with lemons

 

 

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A healthier take on a classic flavor, these Whole Grain Lemon Poppy Seed Muffins are made using whole grain flours and coconut oil. No butter, no dairy!

Healthy Whole Grain Lemon Poppy Seed Muffins [dairy-free]

★★★★★

5 from 2 reviews

  • Author: Ashley
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 12 1x
Print Recipe

Description

A healthier take on a classic flavor, these Whole Grain Lemon Poppy Seed Muffins are made using whole grain flours and coconut oil. Dairy free!

Scale

Ingredients

  • 1 1/4 cups whole wheat white flour
  • 1 cup oat flour
  • 2/3 cup granulated sugar (I used beet)
  • 2 1/2 TBS poppy seeds
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • zest of 3 medium lemons
  • 1 TBS apple cider vinegar
  • 1/2 cup (plus a bit more) room temperature non-dairy milk* (I used unsweetened cashew)
  • 1/3 cup of freshly squeezed lemon juice (=3 lemons)
  • 1 large egg, room temperature
  • 4 TBS coconut oil, melted
  • 1 tsp pure almond extract (or vanilla)

Instructions

  1. Preheat oven to 425F and grease muffin pan with coconut oil, set aside.
  2. In a large bowl add both flours, sugar, poppy seeds, baking powder, baking soda, salt and lemon zest. Use whisk to combine.
  3. In a large glass measuring cup add 1 TBS apple cider vinegar, then add milk until you have 2/3 cup liquid. Next add juice from lemons until you reach 1 full cup of liquid. (Three medium lemons yielded about 1/3 cup of juice.)
  4. Pour wet ingredients into large bowl of dry ingredients, then add egg, melted coconut oil, and almond extract. Gently stir until just combined, try not to overmix. Batter will be thick.
  5. Evenly disperse batter into greased muffin pan, filling about 2/3 way full. (I use a standard cookie scoop for ease.)
  6. Bake muffins at 425F for 5 minutes, then drop oven temperature down to 375F, and bake for an additional 8-10 minutes. Check middle of muffins with a toothpick, which should come out with little to no crumbs when done. Remove muffins from pan after 5 minutes, then allow to cool on wire rack completely. Store muffins in container at room temperature up to 5 days.

Notes

*When using melted coconut oil, it is always a good idea to use the rest of the ingredients at room temperature, as to make sure the coconut oil does not solidify. Just set out your egg and milk about 30 minutes before prepping the rest of the ingredients.

-If you want more of a “muffin top”, fill the muffin pan *almost* all the way full, about 7/8. You will get about 9 muffins total.

  • Category: Muffins
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 147
  • Sugar: 11
  • Fat: 6
  • Carbohydrates: 22
  • Fiber: 2
  • Protein: 3

Keywords: Lemon Poppy Seed Muffins, healthy muffins

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Whole Grain Lemon Poppy Seed Muffin close up

I hope you enjoy these Whole Grain Lemon Poppy Seed Muffins! I shared some with my coworker (who is also a sucker for lemon) and was surprised when I told her there wasn’t any yogurt in them at all. So to my dairy-free friends, these moist muffins are for you 😉

So how about you?

  • What is your favorite muffin flavor? I’m noticing I don’t actually have that many muffin recipes on the blog, so I am thinking that needs to change STAT. I’m taking requests 😉

more muffin recipes from friends

Gluten-Free Spinach Muffins — Emilie Eats

Carrot Raisin Oatmeal Muffins — Diary of an Ex Sloth

Gluten-Free Vegan Banana Nut Muffins — Fooduzzi

Chocolate Chip Coffee Muffins — The Blissful Balance

 

Comments

    • Ashley says

      Lemon poppy seed is def one of those spring flavors that I will probably NEVER get sick of. It’s too good.

      And thank you for the comment 😉

      Reply

    • Ashley says

      Mmm nothing beats a simple blueberry. Although when I was a kid I was SUPER picky, and I think something about the juicy texture difference with the blueberries got to me, so I think banana muffins (or chocolate chip, let’s be real) were my favorite. Thanks Rebecca!

      Reply

  3. Les @ The Balanced Berry says

    Lemon poppyseed muffins are the key to my heart – so glad you posted this recipe! I feel you on the hate for seating lemons. I hate it too – maybe because I use the small holes of the cheese grater my mom has had since 1991. Could be time to upgrade to the real deal like you did 😉

    Reply

    • Ashley says

      I haven’t upgraded yet! But when I do, you can bet I’ll be snapping you my purchase and force you to do the same. Then maybe we can love zesting lemons together 😉

      Reply

  4. Christina says

    Thanks for sharing my muffin recipe! These are gorgeous, I seriously lovveeee lemon in baked goods. These look so moist and sweet and YUM. Also I thought you should know that I am actively refraining from using the ‘butter your muffin’ Mean Girls quote right now.

    Reply

    • Ashley says

      Oh my gosh Megan I can’t tell you how many times was thinking that as I was banging the zest out against the bowl. Angry zesting Ashley is not a pretty site. Thankfully my husband wasn’t home :-p

      Reply

  10. Liora (Allthingsloveli) says

    I’ve had lemon poppy muffins on my list of things to bake for so long. I haven’t had in forever and am dying to try making some gluten free ones. Yours look amazing, I’ll have to do a few swaps but you have definitely inspired me to make it happen!

    Reply

    • Ashley says

      Oh thanks Liora! You may be able to just swap the whole wheat flour for all GF oat flour, they just may turn out a bit more dense, but still good I am sure! Let me know if you try it 🙂

      Reply

  12. Emily says

    Isn’t it awesome that God created the world with SO many different types of foods that we can pair with each other to make things like LEMON POPPY seed muffins? :))) Lemon poppy seed is one of my favorite light, spring time flavors. 🙂

    Reply

  23. Kristy @ Southern In Law says

    These look amazing! I always go for fruity muffins like blueberry or banana but Jesse will ALWAYS choose lemon/orange and poppyseed if it’s available (and he HATES blueberry muffins which I think is totally odd! Haha)

    Reply

    • Ashley says

      Oh it would totally be a toss up for me between banana and lemon! Buutttt for some reason I’m leaning towards lemon right now. But now I am craving blueberry muffins so I think that flavor needs to be up on the blog next! Thanks Kristy 🙂

      Reply

  25. Pal says

    I had to comment again, bud. I could honestly CRY, this muffin is so delicious. Andy actually just made an audible sound as he ate his…. NO JOKE. Please make many, many more muffins with this base. Really close to the top of my FMK list….

    ★★★★★

    Reply

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