Muffins are so yummy & easy to make! We like them substantial, not too sweet, and several times a week.
This quick easy lemon poppyseed muffin recipe can be made vegan or ovo-lacto vegetarian, or gluten free. However you make them, they're fabulous!
Total prep & cook time: 40 min
12 Medium Muffins
Nutrition Data Per Serving, Ovo-Lacto version, 73g: 202 calories, 32g carbohydrate, 6g fat, 206mg sodium, 1g dietary fiber, 5g protein. Estimated glycemic load: 21
Nutrition Data Per Serving, Vegan version, 83g: 204 calories, 32g carbohydrate, 7g fat, 187mg sodium, 2g dietary fiber, 4g protein, low in Saturated Fat, very low in Cholesterol. Estimated glycemic load: 2
Variation: Try adding 1 1/2 cups of frozen blueberries instead of the poppyseeds, to make lemon blueberry muffins.
I just wanted to say how amazing this recipe is. They are so easy to make, with normal ingredients you have already. I love the way they rise up so high. The firm (not hard, but perfect) outside crust and moist, cakey inside is so great. I used to have a different vegan recipe for these. When I couldn't find it, I used your recipe, and there is no going back - Sara T.
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