Lemon Poppyseed Vegan Muffins

Serves 12

15 Minute Prep Time

By Morgan Shupe on May 27, 2014 , categorized in Breakfast, Snacks

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


  • 1½ cup gluten-free all-purpose flour
  • 1½ tsp baking soda
  • ½ cup oats, ground
  • 1 serving Vanilla Vega Sport® Performance 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


  1. Preheat oven to 375 degrees F.

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

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

  4. 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.