Healthy Raspberry Lemon Poppyseed Muffins [vegan, gluten-free, oil-free, refined sugar free]



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I’ve been eating these vegan lemon poppyseed muffins in the afternoon when I need a quick snack, or with my tea as it’s getting chillier outside. I added raspberries on top of these muffins for a juicy bite because raspberries and lemon go #BerryTogether so well.

The zing and citrus from the lemon plus tartness of the berries are one of my favourite combinations, and baking the raspberries on top of the muffins warms them up and adds a really nice moisture to the muffin. This is also the final recipe I’ll be sharing in partnership with Driscoll’s & The FeedFeed while raspberries are in their prime in the month of October.

Speaking of raspberries, the package of berries I purchased for the recipe actually came with a few of the cute little tops still on! They almost look like little hats to me. On another random raspberry note, I’ve been on the lookout for other varieties of raspberries like golden raspberries and sunshine raspberries (to no avail!). Have you tried any of the other raspberry varieties?

Back to the recipe–these muffins are vegan, gluten-free oil-free and refined sugar free and most importantly, packed with flavour. They come together in one bowl and can be a quick morning pick-me-up or an on-the-go snack. Enjoy!

Healthy Raspberry Lemon Poppyseed Muffins [vegan, gluten-free, oil-free, refined sugar free]

Servings: 10 -12 muffins
Prep: 10 minutes
Cook: 25 minutes
Total: 40 minutes
A healthy, raspberry spiked twist on a classic muffin--lemon poppyseed. Made vegan, oil free, gluten free and refined sugar free.


  • dry
  • 1 cup oat flour
  • 1/2 cup quinoa flour or use all oat
  • 1 tbsp arrowroot powder
  • 2 tbsp poppy seeds
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt
  • wet
  • 1/3 cup maple syrup
  • 1/2 cup unsweetened applesauce
  • 3 tbsp lemon juice
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • other
  • 1 package of raspberries
  • 1 tbsp lemon zest optional


  • Preheat oven to 350F
  • Whisk dry ingredients in a large bowl until combined
  • Add wet ingredients and mix with a spatula until smooth. Add poppy seeds and lemon zest and stir to combine.
  • Spoon batter into muffin liner cups, leaving about a centimeter of space at the top of the cup.
  • Slice raspberries into halves or leave whole and place on top of the muffins generously.
  • Bake for about 20-25 minutes or until tops are golden brown.

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Tag @veggiekins on Instagram and hashtag it with #veggiekins

You may also like: Berry Fro-Yo BarkBlackberry Cheesecake Smoothie BowlRaspberry Cardamom Rose Chia Pudding

Love & berries,

About Remy

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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  1. Hello Remy! I have tried some of your recipes and I have loved them all, but for this one could you please tell me if I could replace arrawroot powder with samething else cause it's hard for me to find? May a flax egg could help or some cornstarch or I could skip it completely?