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Lemon Poppyseed Vegan Muffins

Serves 12 15 minute prep time

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Lemon Poppyseed Vegan Muffins

Bakery staples get an upgrade in these Lemon Poppyseed Muffins with an addition of Vega Sport® Premium Protein to the batch.


  • 1½ cup gluten-free all-purpose flour
  • 1½ tsp baking soda
  • ½ cup oats, ground
  • 1 serving Vanilla Vega Sport® Premium Protein
  • 1 Tbsp poppyseeds
  • ½ tsp salt
  • 2 lemons, zested and juiced
  • 1 cup coconut sugar
  • 1 cup non-dairy milk
  • ⅓ cup coconut oil, melted
  • 1 tsp vanilla extract


  • Preheat oven to 375 degrees F.

  • In a mixing bowl combine flour, baking soda, ground oats, protein, poppyseeds and salt

  • In a separate mixing bowl, combine lemon zest and juice, coconut sugar, milk, coconut oil and vanilla extract.

  • Combine wet and dry ingredients and pour into a greased muffin tin. Bake 17-20 minutes or until a toothpick comes out clean.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe

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