Grain-free and vegan lemon poppy seed muffins, made with a combination of chickpea flour and coconut flour! They are easy and require only 1 bowl.
I worked, part-time, as a barista between college and graduate school. I love coffee, so the prospect of unlimited coffee drinks (100% allowed) was thrilling.
For about a week.
But the pastries were still a big draw. Unlimited pastries was not allowed (a good thing for everyone!), but we got to sample everything that we sold. My favorite? Lemon poppy seed muffins, which I bought for my breaktime snack most days.
They are still one of my favorite muffins of all time, so I am happy to share my grain-free and vegan version. They are heavenly, if I do say so myself!
I used a combination of chickpea flour and coconut flour, which produces a firm but tender muffin with a texture akin to all-purpose wheat flour.
The muffins are a breeze to mix up and require only one bowl. The lemon flavor comes from both lemon juice (used to make a dairy-free “buttermilk”) and lemon zest. A bonus? Chickpea flour has a naturally golden hue, lending a naturally sunny color to the muffins.
It’s very important to line the cups of the muffin tin; chickpea flour baked goods, especially those with sugar, brown faster than their grain flour equivalents. For cookies, lower temperatures often work better, and for muffins and quick breads, a shield (a paper or foil liner for muffins/cupcakes, parchment paper liners for loaves an cakes) helps to regulate even browning.
The second important point: fill the muffin cups no more than 1/3-cup full. Because of the absence of both eggs and gluten, the muffins will not peak. In order to keep the centers from sinking, the muffins need to rise no higher than the sides of the muffin cup.
That is the extent of the fussiness; the rest is pretty foolproof! Bake in a 350F for about 25 minutes until the muffins are risen and are set at the centers.
I predict lemon poppy seed muffins may soon be your favorite, too!
(Below: I am incapable of taking princess bites :))
- 1 cup nondairy milk (I used almond milk)
- 1 tablespoon freshly squeezed lemon juice
- 1 cup chickpea flour
- 4 and ½ tablespoons natural cane sugar
- ¼ cup coconut flour
- 1 and ½ teaspoons baking powder
- ¼ teaspoon fine sea salt
- 3 tablespoons vegetable oil (I used safflower oil)
- 2 and ¼ teaspoons poppy seeds
- 2 and ½ teaspoons finely grated lemon zest
- Preheat oven to 350F. Line 10 cups of a standard muffin tin with foil or paper liners.
- In a small cup or bowl, combine the milk and lemon juice. Set aside for 5 minutes.
- In a medium bowl, whisk together the chickpea flour, sugar, coconut flour, baking powder, and salt. Add the milk mixture, oil, poppy seeds, and lemon zest; stirring until blended and smooth. Divide batter evenly between prepared cups (they will only be about ⅓ full).
- Bake in the preheated oven for 25 to 30 minutes until browned and a toothpick inserted in center of muffins comes out clean. Cool 5 minutes in tin and then transfer muffins to a cooling rack to cool completely.