Gluten-Free Vegan Mini Lemon Poppy Seed Muffins with Oat Flour
Light, fluffy mini muffins bursting with bright lemon flavor and delicate poppy seed crunch. Made with wholesome oat flour and almond flour, these vegan and gluten-free treats are naturally sweetened with maple syrup and coconut sugar. Perfect for breakfast, afternoon tea, or lunchbox snacks. The silicone mini muffin pan creates perfectly portioned bites that bake quickly and evenly. An optional lemon glaze adds extra citrus sweetness to these tender, moist muffins.
Ingredients
- 2 ¼ cups oat flour
- ½ cup almond flour, finely ground, blanched
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ tablespoons poppy seeds
- ½ cup water
- 2 tablespoons water
- ½ cup non-dairy milkregular milk1:1vegetarian
note: removes vegan benefit
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest, from 1 lemon
- 3 tablespoons coconut oil, melted
- ¼ cup coconut sugar
- ¼ cup maple syrup, pure
- ½ teaspoon vanilla extract
- 3 tablespoons confectioners sugar, organic, unrefined
- 1 teaspoon lemon juice
Instructions
- 1
Preheat oven to 350°F and place silicone mini muffin pan on cookie sheet
- 2
Sift together oat flour, almond flour, baking soda, and baking powder in large bowl
- 3
Whisk in salt and poppy seeds
- 4
Heat water and non-dairy milk in microwave in 10-second increments until just warm
- 5
Whisk together all wet ingredients in medium bowl until well incorporated
- 6
Add wet ingredients to dry ingredients and whisk until just combined with no flour patches
- 7
Scoop batter into muffin cups filling to the top
- 8
Bake for 16-20 minutes until toothpick comes out clean
- 9
Cool on rack for 20 minutes, then remove silicone pan and cool 10 more minutes
- 10
Pop out muffins and serve immediately or cool completely before storing
- 11
Whisk together confectioners sugar and lemon juice for optional glaze and drizzle over muffins
Tips
Warm the water and milk slightly before mixing to prevent melted coconut oil from solidifying when combined with wet ingredients.
Fill mini muffin cups all the way to the top for perfectly domed muffins that bake evenly in 16-20 minutes.
For the glaze, start with less lemon juice and add gradually until you achieve a thick, white consistency that isn't too translucent.
Good to Know
Store in airtight container at room temperature for 3 days or refrigerate for up to 1 week
Batter can be prepared and stored in refrigerator overnight, bring to room temperature before baking
Best served at room temperature, can be warmed slightly if desired
Common Mistakes
Don't overmix the batter to avoid dense muffins.
Warm the milk and water to prevent coconut oil from seizing and creating lumps.
Don't underfill cups or muffins will be flat instead of domed.
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
note: removes vegan benefit
FAQ
Can I make regular-sized muffins instead?
Yes, use a standard muffin tin and bake for 18-22 minutes, checking with toothpick for doneness.
What if I don't have oat flour?
Make your own by grinding rolled oats in a food processor until fine, or substitute with gluten-free flour blend.
How long do these keep fresh?
Store covered at room temperature for 3 days or refrigerate up to 1 week for best quality.