Vegan Lemon Poppy Seed Muffins

Do not underestimate a good lemon poppy seed muffin especially not with a glaze as epic as the one in this recipe. Classic are simply not classic without a delicious reason.




  • 65g / 2,3 oz oat flour
  • 60g / 2,1 oz buckwheat flour
  • 1 tbsp milled flax or chia seeds
  • 1 tbsp poppy seeds
  • Half the zest from a lemon
  • 1,5 tsp baking powder
  • 2 tsp baking soda
  • A hearty pinch of salt
  • 200ml / 1 cups minus 3 tbsp milk of choice
  • 40g / 1,4 oz coconut sugar or other granulated sweetener
  • 60g / 2,1 oz pitted dates
  • 40g / 1,4 oz nut butter of choice (I used cashew butter)
  • 1/2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 tsp white balsamic vinegar

Glaze + topping

  • 2 tbsp cashew butter
  • 2 tbsp liquid sweetener
  • 1/2 tbsp lemon juice
  • Optional lemon slices and poppy seeds for topping


  1. Preheat the oven to 160ºC / 320ºF. Grease or line a muffin pan with 12 paper muffin liners.
  2. In a large bowl mix the oat flour, buckwheat flour, milled flax seeds, poppy seeds, lemon zest, baking powder, baking soda, and salt.
  3. In a blender, blend the milk, sugar, dates, nut butter, lemon juice, and vanilla smooth.
  4. Add the wet to the dry and mix until just combined. Quickly divide between the muffin liners. Do not fill the liners over 2/3 full. Bake for 18-20 minutes. Take out and let cool.
  5. Mix together all the ingredients for the glaze. Using the end of a small piece of cutlery, poke a few holes into each muffin and glaze. Optionally top with som extra poppy seeds or lemon slices. Serve and enjoy!

Keywords: Lemon poppy seed muffins, vegan, gluten free, healthy, without oil, refined sugar free

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