These vegan lemon poppy seed muffins taste like little pieces of sunshine. Made with both poppy seeds and chia seeds, these plant-based muffins have an unexpected punch of protein as well. Poppy seeds are also a good source of magnesium and calcium.

PREP TIME: 10m  |  BAKE TIME: 25m  |  TOTAL: 35m  |  YIELD: 2 - 2 1/2 DOZEN

Easy vegan lemon poppy seed muffins aka plant based cup cakes without frosting.


Feel free to use a hand mixer to fully combine all ingredients, unless you really want an arm workout. 

Only Eats


  • 2 1/2 cups organic unbleached all-purpose flour
  • 2 cups organic whole-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder 
  • 1/2 teaspoon Himalayan salt
  • 6 tablespoons flax meal + 12 tablespoons water 
  • 1 1/2 teaspoon vanilla
  • 2/3 cup lightly packed brown sugar
  • 1 cup maple syrup
  • 3/4 cup lemon juice
  • 2 teaspoon loosely packed lemon zest
  • 1 tablespoon chia seeds
  • 1 tablespoon poppy seeds
  • 1/2 teaspoon powdered ginger
  • 1/3 cup water


  1. Preheat oven to 350°F and line muffin tins. 
  2. In a small bowl, combine 6 tablespoons flaxseed meal and 12 tablespoons water, then let sit. 
  3. In a medium bowl, mix all dry ingredients together. 
  4. In a large bowl, combine all wet ingredients together, adding flaxseed meal mixture last. 
  5. Slowly mix in dry ingredients to large bowl. 
  6. Thoroughly combine all ingredients using a mixer or spoon.  
  7. Scoop into muffin tins and bake for 25 minutes. 
  8. Enjoy for breakfast, dessert, or for a snack!

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