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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


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!


  • 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


  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 ⅔ of the way full. It should make 10-12 muffins.
  10. Bake for 18-20 minutes until golden brown on the edges


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