Can this recipe be doubled?

I think you should! It's definitely hard to eat just one! I made this recipe twice for the photoshoot which meant we had 18 muffins when I was finished......and they were gone in 24 hours 😜.

Can I make this in a bread loaf or cake pan?

Absolutely, simply pour batter into a 9x5 loaf pan and bake on the middle rack at 350 degrees for about 35-40 minutes. Check the center of the bread with a toothpick at the 35 minute mark, if the toothpick comes out clean the bread is done.

Are these vanilla lemon poppy seed muffins gluten free?

They sure are! Something to keep in mind though, while oats are naturally gluten-free, they can sometimes be cross-contaminated with gluten during processing. If you're avoiding gluten strictly, make sure to use certified gluten-free oat flour to ensure no contamination.

Moist Vanilla Lemon Poppy Seed Muffins (Vegan & GF)

Name: Moist Vanilla Lemon Poppy Seed Muffins (Vegan)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Baked Goods
Ingredients: 2 Tablespoons ground flax seed; 6 Tablespoons water; 1 cup Oat flour; 3/4 cup buckwheat flour; 2 Tablespoons corn starch or arrowroot powder; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon sea salt; 1 Tablespoon poppy seeds; Zest of two lemons; 1/4 cup plant milk; 1/2 cup vegan vanilla yogurt such as Kite Hill (see notes if you only have plain unsweetened yogurt); 1/2 cup maple syrup; 1/4 cup fresh squeezed lemon juice (about two lemons); Turbinado sugar for topping

Description

Subtly sweet with the perfect amount of lemony deliciousness and irresistibly moist! The secret ingredient here is the creamy vanilla yogurt which brings a comforting, luxurious taste that feels like a treat every time (Shhhh, they're actually healthy!).

Ingredients

Scale

Flax Egg Ingredients

2 Tablespoons ground flax seed

6 Tablespoons water

Dry Ingredients

1 cup Oat flour

3/4 cup buckwheat flour

2 Tablespoons corn starch or arrowroot powder

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1 Tablespoon poppy seeds

Zest of two lemons

Wet Ingredients

1/4 cup plant milk

1/2 cup vegan vanilla yogurt such as Kite Hill (see notes if you only have plain unsweetened yogurt)

1/2 cup maple syrup

1/4 cup fresh squeezed lemon juice (about two lemons)

Topping

Turbinado sugar for topping

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Instructions

Gather up all of your yummy ingredients and pre-heat your oven to 375 degrees.
In a small bowl, mix ground flax seed with water and set aside for ten minutes.
In a large bowl whisk together all dry ingredients.
In a separate bowl mix together all wet ingredients including flax egg once it's ready.
Add wet ingredients to the bowl of dry ingredients and whisk just until well combined. Careful not to overmix as oat flour can get gummy.
Line a muffin tray with baking cups. Makes about 10-12 muffins. Make sure you fill them to the very tippy top for the perfect rise.
Give a good sprinkle of Turbinado sugar to each muffin. (See Notes section on why this makes the best topping vs regular sugar!
Bake on the center rack at 375 for 18-20 minutes. It can help to rotate the muffin pan halfway through baking, this helps ensure even cooking. Check for doneness with a toothpick after 18 minutes. If anything sticks to the toothpick bake for one to two more minutes and check again. Muffins are done when toothpick comes out clean. Remove from pan as soon as you can safely handle them (after about 5-10 minutes) and transfer to a wire rack to cool.

Notes

I like Turbinado sugar for this recipe because it is minimally processed and produces those coarser, larger crystals that work great for topping muffins, scones, and cookies. It adds a delightful little crunch to the muffin top and has a lower glycemic index than regular sugar.

Any lemon will do fine for this recipe, however, if you have access to Meyer Lemons they are known for their sweeter, less acidic taste than regular lemons.

If you can only find plain unsweetened yogurt add 2 teaspoons of vanilla to your wet ingredients. I found that the Vanilla yogurt did provide the best flavor though, I used Kite Hill Vanilla Yogurt for this recipe.

Store in an airtight container on the counter for up to two days or in the fridge for 4-5 days. You can also freeze them in a ziplock bag, removing as much air as possible, for up to two months. Thaw on the counter or by reheating at 300 degrees for about 15 minutes.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Quick Bread
Method: Baked
Cuisine: Baked Goods