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Nutritional Recipes

Vegan Gluten Free Lemon Muffin

Written by COA Nutrition Team On August 16, 2019

Wonderfully moist and fluffy, these gluten free lemon poppy seed muffins are the perfect balance of sweet and tart! Vegan, Gluten-Free, Dairy-Free.


  • 3 cup oats, dry
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup unsweetened applesauce
  • 1/3 cup honey
  • ¾ cup coconut milk
  • 2 teaspoon vanilla extract
  • 2 medium lemon
  • 1 tablespoon poppy seeds


  1. Preheat oven to 400 degrees F. Place liners into muffin tin.
  2. Add 2 ½ cups oats to blender or food processor and blend until a flour-like consistency forms. Add to a large mixing bowl with remaining oats, salt, baking soda, baking powder. Mix well.
  3. In a separate mixing bowl, add applesauce, honey, milk and vanilla. Zest both lemons and add 2 tablespoons of fresh lemon juice to bowl. Mix well.
  4. Gently add and mix oat mixture into the wet ingredients. Fold in poppy seeds.
  5. Pour into muffin cups and bake for 18 minutes or until a toothpick inserted comes out clean.

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Make ahead and freeze

Work in a clever way! Make double batches of recipes when making dinner. That way, you can serve half and freeze half for another day when you don’t have time to cook.

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