Healthy Raspberry Lemon Poppyseed Muffins

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A healthy, raspberry-spiked twist on a classic muffin, these lemon poppyseed muffins feature crunchy poppy seeds, fresh lemon flavor, and tart raspberries to top– a lemon lovers dream! Delicious, tender muffins made completely vegan and gluten-free. 

three lemon poppyseed muffins stacked on top of each other

What Makes This Recipe Great

I’ve been eating this easy lemon poppy seed muffins recipe in the afternoon when I need a quick afternoon 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 so well together! 

The zing and citrus from the lemon plus the tartness of the berries are one of my favorite combinations, and baking the raspberries on top of the muffins warms them up and adds a really nice moisture to the muffin. I find the raspberries add such a nice touch that there’s no need for an additional lemon glaze. 

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

a close up of a lemon muffin

Ingredient Notes

This vegan and gluten-free recipe uses simple ingredients including many pantry staples to make moist, fluffy muffins without any egg, oil, or melted butter! Tons of lemon flavor, a tender texture, and a delicious pick-me-up without the sugar crash. 

  • oat flour & quinoa flour: I used a blend of oat and quinoa flour instead of all-purpose flour or gluten-free flour blend. If you have a hard time finding the quinoa flour, feel free to use all oat flour
  • arrowroot powder
  • poppy seeds
  • baking soda
  • baking powder
  • salt
  • pure maple syrup: Instead of granulated sugar, we’re using this maple syrup which I love to bake with. It’s all natural which makes it a healthier option than added white sugar. 
  • unsweetened applesauce
  • fresh lemon juice: I recommend using fresh lemons for this recipe instead of bottled juice or lemon extract. 
  • lemon zest
  • apple cider vinegar
  • vanilla extract
  • raspberries
an overhead shot of raspberries pressed into the top of lemon poppyseed muffins

Step-by-Step Instructions

  1. Preheat oven to 350F. Prepare a 12-cup muffin tin by spraying cooking spray or using paper liners. 
  2. Whisk flour mixture and rest of the dry ingredients in a large bowl until combined
  3. Add wet ingredients and mix with a spatula until smooth. Add poppy seeds and fresh lemon zest to the muffin batter and stir to combine.
  4. Divide batter into muffin liners, leaving about a centimeter of space at the top of the muffin cups.
  5. Slice raspberries into halves or leave whole and place on top of the muffins generously.
  6. Bake for about 20-25 minutes or until the tops are golden brown and a toothpick comes out clean.
  7. Let cool in the muffin pan for about 10 minutes, then transfer to a cooling rack to finish cooling. 
three muffins stacked on top of each other

Storage Tips

Store muffins in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.

To freeze, let the lemon poppyseed muffins cool completely on a wire rack before adding them to a freezer bag. Store in the freezer and thaw for a few minutes before serving. 

More Lemon Desserts & Muffin Recipes

Vegan Blueberry Muffins

Matcha Lemon Bars

Vegan Cornbread Muffins

Raspberry Lemon Cookies

If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!

Healthy Raspberry Lemon Poppyseed Muffins

Servings: 10 -12 muffins
Prep: 10 minutes
Cook: 25 minutes
Total: 40 minutes
A healthy, raspberry-spiked twist on a classic muffin, these lemon poppyseed muffins feature crunchy poppy seeds, fresh lemon flavor, and tart raspberries to top– a lemon lovers dream! Delicious, tender muffins made completely vegan and gluten-free. 

Ingredients 

  • 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

Instructions 

  • 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.

Notes

Storage Tips

Store muffins in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.
To freeze, let the lemon poppyseed muffins cool completely on a wire rack before adding them to a freezer bag. Store in the freezer and thaw for a few minutes before serving. 

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

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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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2 Comments

  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?