Healthy (Vegan) Lemon Poppy Seed Muffins


Comfort food is one of my vices.

I love a big helping of mashed potatoes, a veggie pot pie, or a giant loaf of warm, toasty bread with cold butter for slathering.

Drooling yet?

Yeah, me too!


Most any comfort food that involves bread or carbs is my jam.

Apparently that can be generic, because my daughter also has a love for these same foods!

And I’m pretty sure mine came from my mother as well—she was the Queen Mother of comfort food growing up!


Because of Jude’s and my tendency for carb loving, I do my best to make “bready” things as much on the healthy side as I can, especially since Jude is still a slightly picky toddler—i.e., into the things she’s into.


That said, I chose to make a muffin recipe for this challenge since bread is the number one choice for both of us. I’m not a big breakfast person unless it involves things like French toast, muffins, pancakes or the like! Lol.

So I often fast through breakfast with my coffee…

However, my Little needs a full belly to start the school day.


I do my best to create healthful options that allow her to fill up, but at the same time allow her to feel like she’s getting a treat.

We have a lot of conversations about food and around food in our house, so she understands why we eat what we do and how to keep a good balance.


Hopefully this is a recipe you can share with your little one to help add some fun protein options to their first meal of the day!


Healthy (Vegan) Lemon Poppy Seed Muffins

makes: 14 to 16 muffins


  • 1 cup almond milk, plus extra if needed
  • 1 teaspoon apple cider vinegar
  • 1¼ cups all-purpose flour
  • ½ cup whole wheat flour
  • ¼ cup gram flour (chickpea flour)
  • 2 tablespoons poppy seeds
  • 1 tablespoon chia seeds
  • 2½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup + 2 Tablespoons sugar
  • ¼ cup + 1 Tablespoon nondairy butter or vegetable oil
  • Juice + zest of 1 medium lemon


  1. Preheat oven to 375°F and add paper liners to a muffin tin.
  2. In a large measuring cup, combine the almond milk and apple cider vinegar. Stir to combine, then set aside to “curdle”—about 10 minutes.
  3. Meanwhile, in a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, gram flour, poppy seeds, chia seeds, baking powder, baking soda, and salt, then set aside.
  4. In a second large mixing bowl, whisk together the sugar, butter (or oil), and lemon juice and zest to combine. Add in the “curdled milk” mixture, continuing to whisk until combined.
  5. Gently fold in the flour mixture with a spoon or rubber spatula until just combined.
  6. Fill the muffin liners about two-thirds full, then bake until a toothpick inserted comes out clean—15 to 18 minutes.
: @bluebirdandblackberries

: @bluebirdandblackberries

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