Chocolate Glazed Lemon Poppy Seed Muffins


Chocolate Glazed Lemon Poppy Seed Muffins

Bright, fluffy lemon poppy seed muffins decadently contrasted with dark chocolate ganache. Vegan, gluten-free, snack or dessert approved!
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes


  • ¾ cup (180g) nondairy yogurt (or applesauce)
  • ½ cup (120g) lemon juice
  • cup (105g) maple syrup
  • cup (50g) coconut sugar
  • ½ cup (120g) almond milk
  • 1 tsp vanilla extract
  • cups (210) oat flour
  • cups (180g) almond flour
  • ¼ cup (30g) tapioca flour (optional)
  • tsp baking soda
  • ¼ tsp salt
  • 1 tbsp lemon zest
  • 3 tbsp (20g) poppy seeds


  • 1 cup (180g) Hu Gems
  • ½ cup (120g) almond milk


  • Preheat the oven to 350ºF.
  • Whisk together the yogurt/applesauce, lemon juice, maple syrup, coconut sugar, almond milk, and vanilla.
  • Add the dry ingredients, and whisk/stir till no lumps remain.
  • Fold in the poppy seeds.
  • Scoop into a lined muffin pan, filling each 3/4 of the way (makes 12).
  • Bake for 25-30 minutes at 350ºF.
  • Cool completely before glazing.
  • For the glaze, melt the Gems with the almond milk. Stir until smooth.
  • Top the cooled muffins. Chill briefly to set.
  • Enjoy! Store leftovers in the fridge in an airtight container for up to a week, or you can freeze the un-glazed muffins for longer storage.



Nutrition: (Serving Size — 1 muffin)
Calories: 346Fat: 14gSugar: 17gSaturated Fat: 5g
Protein: 7gFiber: 3gSodium: 234mgCarbohydrates: 37g
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