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Healthy Raspberry Lemon Poppyseed Muffins

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. 
Prep Time10 minutes
Cook Time25 minutes
Total Time40 minutes
Course: desserts
Cuisine: American
Keyword: gluten free, gluten free vegan, healthy dessert, healthy muffin, lemon poppyseed, oil free, vegan, vegan muffin
Servings: 10 -12 muffins
Author: Remy

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.