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

  • Author: Remy
  • Total Time: 40 mins
  • Yield: 10-12 muffins 1x


A healthy, raspberry spiked twist on a classic muffin–lemon poppyseed. Made vegan, oil free, gluten free and refined sugar free.




  • 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


  • 1/3 cup maple syrup
  • 1/2 cup unsweetened applesauce
  • 3 tbsp lemon juice
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract


  • 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.
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Category: desserts
  • Method: baking
  • Cuisine: american

Keywords: vegan muffin, vegan, gluten free, lemon poppyseed, healthy muffin, gluten free vegan, oil free, healthy dessert