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!
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.
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.
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
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.
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…
Goodness gracious sometimes I just need someone here physically to tell me “NO, ASHLEY, you don’t need all of the toppings.”
- 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)
- Preheat oven to 425F and grease muffin pan with coconut oil, set aside.
- In a large bowl add both flours, sugar, poppy seeds, baking powder, baking soda, salt and lemon zest. Use whisk to combine.
- 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.)
- 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.
- Evenly disperse batter into greased muffin pan, filling about 2/3 way full. (I use a standard cookie scoop for ease.)
- 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.
*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.
- Serving Size: 1
- Calories: 204
- Sugar: 12
- Sodium: 238
- Fat: 6
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 16mg
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