These lemon poppy seed muffins are sweet and fluffy and completely vegan! Make a batch of these muffins and enjoy an easy breakfast all week long!

lemon poppy seed muffins in a basket
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How to Make Vegan Poppy Seed Muffins

In a small dish, combine the water and chia seeds to create a chia egg. (See below for more details.) In a large bowl, mix together the melted coconut oil and sugar until combined. Stir in the vegan yogurt, lemon zest, lemon juice, and vanilla. Once the chia seed mixture has thickened, stir in the chia seeds.

lemon poppy seed muffin batter

In a separate bowl, combine the flour, baking powder, baking soda, salt, and poppy seeds.

Fold in the dry ingredients into the wet ingredients until just mixed. Do not over-mix. Once you don’t see any large streaks of flour, stop mixing! Fill each muffin cup ⅔ of the way full. It should make 10-12 muffins. Bake for 18-20 minutes until golden brown on the edges

lemon poppy seed muffins on a cooling rack

How to Make a Chia Seed Egg

chia seeds in a bowl

To keep this recipe vegan, we use chia seed “eggs” instead of traditional eggs. Don’t worry, it’s super easy!
To make chia eggs for this recipe, combine 2 tablespoons of chia seeds with 6 tablespoons of water. Let it sit for 5 minutes until it forms a gel. Stir in the chia egg with the liquid ingredients, as noted below.

How to Store Leftover Muffins

Keep muffins in an airtight container at room temperature. They’ll stay fresh for up to 5 days. To store longer, place them in a freezer bag and keep them in the freezer for up to 1 month. To thaw, microwave on 50% power at 10 second intervals until slightly warm.

lemon poppy seed muffin with a bite taken out
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lemon poppy seed muffins

Vegan Lemon Poppy Seed Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Breakfast
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Description

These vegan lemon poppy seed muffins are a delicious breakfast addition! Make a batch of these at the start of the week and enjoy a tasty snack when you need it!

Ingredients

Scale
  • 2 tablespoons of chia seeds + 6 tablespoons water
  • 6 tablespoons coconut oil, melted
  • ½ cup granulated sugar
  • 2/3 cup vegan yogurt (see note)
  • 2 tablespoons almond milk
  • Zest from 1 large lemon
  • 2 teaspoons lemon juice
  • ½ teaspoon vanilla
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon poppy seeds

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line a muffin tin with paper liners.
  3. In a small dish, combine the chia seeds and water and set aside. Let sit for 5 minutes to thicken.
  4. Combine the melted coconut oil and sugar until combined.
  5. Add the Silk® Almond Yogurt Alternative​​, Silk®​ Almondmilk, lemon zest, lemon juice, and vanilla.
  6. Once the chia seed mixture has thickened, stir in the chia seeds.
  7. In a separate bowl, combine the flour, baking powder, baking soda, salt, and poppy seeds.
  8. Fold in the dry ingredients into the wet ingredients until just mixed. Do not over mix. Once you don’t see any large streaks of flour, stop mixing!
  9. Fill each muffin cup â…” of the way full. It should make 10-12 muffins.
  10. Bake for 18-20 minutes until golden brown on the edges

Notes

I recommend using Silk’s Almond Milk yogurt for this recipe, but any vegan yogurt will do!

Looking for other vegan muffin recipes? Here are a few of my favorites!

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