Vegan Meyer Lemon Poppy Seed Muffins

Meyer Lemon Poppy Seed Muffins!

Sometimes a recipe asks you to make it. Such was the case with these 30 minute, lemony glazed beauties.

Meyer Lemons

I was strolling innocently through Trader Joe’s when I noticed a new type of lemon right beside my old standbys: Meyer lemons!

When things come into season (where I live) it excites me and I must experiment. One look at this juicy bunch of lemons and I couldn’t shake my head from one thing: Meyer lemon poppy seed muffins.

And so it began…

Vegan Meyer Lemon Muffins!

This batter is made in ONE bowl to save you time and energy. It’s also whole grain, vegan and incredibly easy! Not to mention, it’s extremely versatile in that you could sub or omit the poppy seeds for fruit, nuts or seeds.

Vegan Meyer Lemon Muffins! Just 1 bowl required

Meyer Lemon Poppy seed Muffins! Moist, tender, citrusy PLUS #VEGAN and 1 BOWL!

Oh man, one bite into these gems and I was in love. The 2-ingredient lemon glaze didn’t hurt…

Easy 1 Bowl Meyer Lemon Poppy seed Muffins! #Vegan

1 Bowl Vegan Meyer Lemon Poppy seed Muffins! So easy, fast and SO moist and delicious - healthier than your average muffin!

These lemon muffins are beckoning to be made! They’re

Perfectly tart
Not too sweet
Flecked with poppy seeds
Frosted with citrusy glaze
And absolutely irresistible

Vegan Meyer Lemon Muffins with Poppy seeds and a simple lemon glaze | 1 Bowl and #Vegan!

Make them for brunches and bridal showers and snacks and parties and friends and thank yous and I’m sorrys and everything in between. Your recipients are going to love them. Cheers!

Minimalist Meyer Lemon Muffins! 30 minutes, 1 bowl plus #vegan!

30 Minute 1 Bowl Vegan Meyer Lemon Muffins with poppy seeds and a quick lemon glaze! #vegan

4.6 from 13 reviews

Vegan Meyer Lemon Poppy Seed Muffins
Prep time

Cook time

Total time


One bowl, 30-minute vegan meyer lemon poppy seed muffins with a 2-ingredient lemon glaze. So moist, wholesome, perfectly sweet-tart and delicious.
Recipe type: Dessert, Breakfast
Cuisine: Vegan
Serves: 12

  • For the Muffins:
  • 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
  • 3/4 cup unsweetened applesauce
  • 1/3 cup meyer lemon juice
  • 1 heaping Tbsp meyer lemon zest
  • 1 tsp vanilla or lemon extract (optional)
  • 1/4 cup melted coconut oil or grape seed oil
  • 1/4 cup unsweetened almond milk
  • 1/4 cup maple syrup or agave nectar (sub honey if not vegan)
  • 1/3 cup natural cane sugar
  • 1/2 tsp sea salt
  • 1.5 tsp baking soda
  • 1 Tbsp poppy seeds (optional, or sub chia seeds)
  • 1/2 cup rolled oats
  • 1/2 cup almond meal*
  • 1 cup whole wheat pastry flour (or sub unbleached all purpose)*
  • For the Glaze:
  • 1 cup powdered sugar*
  • 1 Tbsp lemon juice or almond milk

  1. Preheat oven to 375 degrees F and line a standard muffin tin with 12 paper liners, or lightly grease.
  2. Prepare flax eggs in a large mixing bowl and let rest for a few minutes.
  3. Add applesauce, lemon juice and zest, oil, almond milk, maple syrup or agave, cane sugar, baking soda, salt and whisk for 45 seconds. It will foam up because the lemon juice will react with the baking soda.
  4. Add flour, almond meal and oats and stir with a spoon or spatula until just combined, being careful not to over-mix. If the batter appears too thick, add a touch more almond milk. But it should be quite thick and NOT pourable – rather, scoopable. Stir in the poppy seeds whisk once more.
  5. Divide batter evenly between muffin tins (should be enough for between 11-12).
  6. Bake for 17-22 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack.
  7. If glazing, whisk the ingredients together until a thin, pourable glaze is formed and brush or drizzle it on the muffins.
  8. Will keep covered for several days. Freezer for long-term storage.

* If you don’t have powdered sugar on hand, sub turbinado sugar blitzed into “powdered sugar” in a clean coffee grinder or spice mill.
*If you don’t have almond meal on hand, just replace it with more whole wheat pastry flour.
* To make this recipe gluten free, sub real eggs for the flax eggs, use GF rolled oats, and sub a gluten free flour blend for the whole wheat pastry flour.
*Nutrition information reflects 1 of 12 muffins with glaze.

Nutrition Information
Serving size: 1 muffin Calories: 180 Fat: 7.6 g Saturated fat: 4.3 g Carbohydrates: 26 g Sugar: 14 g Sodium: 90 mg Fiber: 1.8 g Protein: 3 g


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  1. says

    Wow – they look so beautiful! I have such a weakness for lemony desserts – it’s that perfect combination of tartness and not being too sweet!

    • Dana Shultz says

      It’s true! I’ve added it to pancakes before and LOVED the result. Hope you give these a go, Maryea!

  2. says

    Love this recipe! Poppy seeds provide such great texture in muffins – I think those crackly little bits are so fantastic. Alongside meyer lemons, no less. These would be perfect for brunch! Thanks for the great idea :)

  3. Lisa Klares says

    OMG these look SO good!!! If only they didn’t have that 1 C. of flour that isn’t gluten free :-(

    • Dana Shultz says

      Lisa, I didn’t try these gluten free but if I were to, I’d up the amount of almond meal and (GF) oats and then sub in 3/4 cup GF flour blend for the whole wheat pastry. And if you’re not vegan, using 2 eggs in place of the flax eggs would guarantee a fluffier muffin. Hope that helps!

    • Dana Shultz says

      I wish! But then I would rob you of the joy of that first warm glazed muffin fresh out of the oven ;D

  4. says

    These look so yummy! The picture of you glazing the muffins made me just stare at it…and I totally know what you mean about a recipe just ‘asking’ to be made…this sure looks like one of them :)

  5. Elsie says

    I know the whole point is to use Meyer lemons but I happen to have regular lemon on hand will they do?

      • Elsie says

        Just made these muffins…well sort of. I had to make a few subs because of what I had around my kitchen. I subbed pear sauce in place of applesauce, regular lemons instead of Meyer lemons, coconut milk instead of almond milk, steel-cut oatmeal instead of rolled oats and more whole wheat pastry flour in place of almond meal. The came out yummy!!!

        • Dana Shultz says

          Yay! Glad they still turned out well! Thanks for sharing about your substitutions. That’s always helpful for other people wanting to change things up.

  6. Shannon says

    I bought Meyer lemons from Trader Joes this weekend too! Only mine are all gone. They paired well with the fennel I also bought. Alas, I must return to TJ’s I suppose, I mean really I’m going to get some more toasted coconut chips but I’ll get lemons too, I promise.

  7. says

    I tried to convince Thom to buy me a meyer lemon tree but he told me I need to fix my black thumb before we buy anymore plants. Jerk.

    I want these muffins. BAD.

    • Dana Shultz says

      Jerk indeed. Perhaps you should master succulents before moving onto meyer lemon trees (WHICH SOUND AWESOME). They’re just so effortless. John and I have a giant succulent that I’ve kept alive for 4 months now (impressive for me), and we just adopted two more baby ones from Trader’s yesterday. I’m on a serious roll.

  8. says

    Your photos really show off how moist those muffins are, I’m impressed! They look delicious and a glaze on a muffin is always awesome because it makes it feel like dessert but it’s much better for ya :)

  9. ludivine says

    Hi !

    Since I don’t have any muffin tin and I’d like to test this recipe, do you think I can bake it in a cake tin as a whole cake ?
    Thank you !

    • Dana Shultz says

      I do! I think it’d be lovely. Just lightly grease an 8×8 baking dish and bake for about, 20 minutes. Then check every few minutes thereafter until it’s golden brown and a toothpick inserted into the middle comes out clean. Hope that helps!

  10. says

    Your photos are begging me to make this recipe too. Those muffins look oh so good.

    I love pretty much anything made with lemons and am trying to incorporate more vegan options into our diet so will have to give this a try.

  11. Amity says

    Hey! Not sure if you already noticed this but in the first image there is a hair coming out of the left side of the muffin. You may want to photoshop that out for appearances.
    Sorry to nitpick, I end up with hairs in my baked goods all the time haha.

    They look delicious regardless! I read your blog frequently and find it very inspirational for clean eating :)

  12. Audrey says

    I made these tonight, but simplified the recipe a bit by replacing the flax and oil with more unsweetened applesauce (plus 2 tbsp. baking powder), using just whole wheat for the flour, forging the glaze, and replacing the sugar and agave with 1/2 cup Stevia in the Raw. I also added 1 cup of blueberries for an added punch. Next time, I think I’ll forgo the lemon extract and add 1/4 cup more Stevia, but other than that, they were delicious! Poppy seeds are definitely not optional :)

  13. Adriana says

    I made these yesterday, they are very good!! I used the eggs and gluten free blend but ended up with a very pourable batter, so I added about half a cup of extra flour, it was still thin but I didn’t want to mess it up. It yielded 14 delicious muffins in 22 minutes in the oven. I didn’t have meyer lemmons, they are very hard to come by where I live, so I used regular ones plus one mandarin (tangerine) for the juice.

  14. says

    OMGosh… These look amazing! Wish I had a big plate of these warm muffins to go with my Sunday morning culpa joe right now…! My daughter and I are both dairy free, and she LOVES lemon poppy seed muffins, so we will def give these a whirl!! Thanks!

  15. Robin says

    These were fantastic and loved by all, and I have a wide variety of tastes in my home. Changes I made: used 2 real farm eggs, exchanged ww flour for a blend of quinoa/coconut flours, used coconut sugar instead of cane sugar. This will be a recipe I keep on hand.

  16. Phalen MacLean says

    Ok…these are hands down, THE best vegan muffins I have ever made!!! And I have tried a lot of vegan muffin recipes, and have been consistently disappointed.
    Love that they are one bowl and love the lemon, so light tasting.
    They are happiness in my mouth!!
    I am new to your blog and I have nothing but happy words for every recipe I have tried.

  17. Erin says

    Do you think I could turn this into a gluten free lemon cake?!
    The muffins look lovely and I’ll try them this weekend but I need a cake to take to a dinner party.
    (I bought some of those Meyer lemons at Trader Joes too.)

    • Dana Shultz says

      Yes! I believe I gave someone else instructions on how I would do this, so search the above comments for tips. Hope that helps!

  18. Katherine B says

    Made these this morning! I used a mixture of the juice of one meyer lemon, one juicing orange, and a little lemon juice from a bottle (I know, not good!) because I didn’t have enough! I made my own almond meal in my food processor (which isn’t a very nice one, and I was surprised it worked so well!) and I used coconut sugar instead of regular sugar. It was actually a weird block of coconut sugar that I randomly got at an Asian store, so I had to process it until it had texture like molasses. It worked for the recipe, but I probably won’t be buying it again! Good recipe though, my friends liked them!

    • Dana Shultz says

      So glad you enjoyed these muffins, Katherine! And thanks for sharing your modifications. That’s always helpful for other readers. Cheers!

  19. Lisa says

    Hi I can’t find any myer lemons at any of my local stores can I just sub regular lemons?was planning on making these for dessert today!!

    • Dana Shultz says

      Yes! Regular lemons will do. Just be sure to zest the very top of the lemons and not too far into the rind or else it can come off a bit bitter. Hope that helps!

  20. Linda says

    Made these and subbed regular lemons for Meyer, and they were still perfect! Best vegan baked recipe I’ve every made. The texture was perfect!

  21. Jaimee says

    While shopping for ingredients I couldn’t find flaxseed meal, I then discovered it was the same thing as linseed. I ended up using LSA (ground linseed, sunflower seeds and almond) as I was trying to keep down my cost. As the LSA was 50% linseed I used 4T instead of 2T for the ‘flaxseed eggs’. The muffins turned out perfectly, I ate 4 of them instead of having dinner, needless to say they were delicious and I have little self control.

    • Jaimee says

      I used Chia seeds aswell as poppy seeds. The lemons were from the tree in the backyard, I have no idea what type they are.
      I forgot to put in the vanilla, I must include that next time.
      I would like to try them without sugar, does anyone have suggestions as to what I could use? (I hate Stevia, it leaves a weird after taste in my mouth) Although the maple syrup makes them even more delicious, I can’t imagine leaving that out.

      I was googling vegan lemon muffins and this was the first recipe I opened. I wasn’t going to make them as there were too many ingredients I didn’t have, but all other recipes I read seemed mediocre after this one. This was well worth the effort.

      • Dana Shultz says

        Glad you enjoyed these Jaimee. You could certainly sub some of the sugar out for another sweetener, such as maple syrup, agave or honey. Just be sure to compensate with a little extra flour or oats to keep the moisture/dryness levels correct. Hope that helps!

  22. Laura says

    WOW. These are the BEST. I did a few subs. I used a GF flour mix. Bobs red mill scotish oats for the oats (they are a bit more ground) And for the ‘milk’ I used apple juice. I did also use a trick for the flax egg i read on another blog to let them sit in the fridge for 10-15 minutes before moving on. The flavour and texture of these was amazing, just what I was craving. I will be making them again this weekend. Thanks so very much for sharing. I will never buy or make another lemon muffin.

  23. Davina says

    Made these this weekend for friends who loved them. The one thing I had to change was how much lemon juice I added to the glaze. The 1 tbsp was immediately absorbed by the sugar and didst liquefy it at all. I added some almond milk (atleast a couple of tbsp) and that worked better. I also found the ingredients list a little tedious but wouldn’t mind making when I have more time. Overall good recipe.

  24. sara says

    Made these yesterday and they turned out great! I used whole wheat flour instead of the almond flour. I also added 1 Tbsp of vegan sour cream (just ’cause I has some in the fridge…) baked them as mini muffins and got 24 cute and delicious muffins. Will make them again for sure:)

  25. Nat says

    I made these muffins twice already, they are AMAZING! Thank you for this and the many other great recipes!

  26. carolina says

    My english is not the best :) but I have a question about this recipe and other muffin’s recipes.
    When I cook these recipes usually the muffins sticks to the muffin paper.

    What I can do?

    Thank you so much… I love you recipes!!!!!!!!

    • Dana Shultz says

      Hi Carolina! The trick that I’ve found is to let them cool completely before trying to peel them off the wrapper. And if you put them in a plastic bag or covered container for a while (once they’re cooled) they peel off even easier! Hope that helps :D


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