These Grain-Free Lemon Poppy Seed Muffins make the perfect breakfast and use a combination of cassava, coconut, and almond flour for that light and airy muffin texture. They are also gluten-free and vegan!
Alright my friends, today I have something very exciting for you- perhaps one of the softest vegan, gluten-free baked treats I have ever made that just so happen to also be grain-free! I’ve had a muffin break through, if you will, and I know you guys are going to love these Grain-Free Lemon Poppy Seed Muffins too 🙂
I’ve been trying to add more grain-free bakery to my blog as I’ve noticed that grains sometimes cause me to experience symptoms so I thought maybe it would be a great addition to the Healthy Little Vittles blog, and omg these muffins are perfect! They certainly don’t disappoint! When I was developing recipes for my dessert book I figured out the perfect combination of grain-free flours to produce the most light and airy baked goods, and I’m transferring that over to this lemon poppy seed muffin recipe.
The grain-free flour mixture includes a combination of cassava, coconut, and almond flours. To replace the eggs I’ve added flax eggs to this recipe, which is a combination of flaxseed meal and water that “gels” up to an egg-like consistency to keep these muffins moist while adding beneficial fiber- something I’m also trying to incorporate more in my recipes. You’ll also create a vegan buttermilk by adding a teaspoon of apple cider vinegar to almond milk and allowing it to “curdle”- which also helps these muffins to retain their light texture.
There is a trick to this recipe to create the infamous muffin top we all love so much. If you’re accustomed to gluten-free, vegan baking you’ll know that baked goods definitely don’t rise nearly as much as traditional bakery. So, pay close attention 😉 You’ll take the batter and fill it to the top of each greased muffin cup, then using a large ice cream scoop you’ll scoop the rest of the batter on the tops and gently form into the muffin top shape. They will spread and rise just slightly, but overall, the shape will remain while baking.
The actual poppy seed muffin doesn’t have a strong lemon flavor, so if you’d like to add more zest feel free, but if you’re planning on topping your muffins with the lemon icing, I would leave the recipe as is. You’ll combine powdered sugar with lemon juice for the perfect lemon glaze to complete these muffins.
- 4 flax eggs (4 tablespoons flaxseed meal + 2/3 cup water)
- 1 cup plant milk
- 1 teaspoon apple cider vinegar
- 1 cup cassava flour (I used Let's Do Organic Cassava Flour from Edward & Sons)
- ½ cup coconut flour (I used Let's Do Organic Coconut Flour from Edward & Sons)
- ½ cup almond flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ tablespoons poppy seeds
- ½ cup vegan/plant butter, softened
- ½ cup coconut sugar
- 1 teaspoon pure vanilla extract
- ¼ cup lemon juice
- 3/4 cup powdered sugar
- 3 teaspoons lemon juice
- Preheat the oven to 350 degrees F. In a small bowl combine the flaxseed meal and water in a small bowl and set it aside to form the “eggs”. In another bowl combine the plant milk with apple cider vinegar and set aside to create a “buttermilk”.
- In a large bowl combine the cassava flour, coconut flour, almond flour, baking powder, baking soda and poppy seeds.
- In a separate large bowl, beat together the butter and sugar until creamy and then add the vanilla, flax eggs, milk mixture, and lemon juice.
- Using a spatula or spoon, combine the flour mixture with the wet mixture and stir just enough to form a batter, do not overmix. Spoon the batter into a greased muffin pan up to the top and then using a large ice cream scoop (or alternatively a spoon), scoop the remaining batter on the tops of each muffin to form the traditional muffin top shape. Then bake for 25-27 minutes and let the muffins cool completely before icing.
- To make the icing, whisk together the powdered sugar and lemon juice to form a thick paste and then pour over the muffins, making more if needed.