I remember the first time my mom made lemon poppyseed muffins. I remember thinking “Wow! Those smell delicious….but what are those speckles? What are poppyseeds?”
Although I was a bit hesitant at first… I tried one of the muffins my mom made that day, and I have been in love with the lemon poppyseed flavor combination ever since!
So, now that I am eating a vegan, gluten free, and mostly oil free diet, I had to come up with a replacement. Going without lemon poppyseed baked goods was not an option.
With the subtle nuttiness from the poppyseeds, the burst of lemon flavor from the lemon essential oil (or simply lemon extract), and the fluffiness from whisked aquafaba (the liquid leftover from a can of beans, preferably chickpeas), these absolutely delicious lemon poppyseed muffins are the answer toall my lemon poppyseed cravings!
If you have never heard of aquafaba before, no worries! It is crazy simple and easy to use. All you have to do is save the liquid from a can of chickpeas (or other bean, although a whiter bean works best), and whisk to perfection! The name aquafaba literally means “bean water,” and it is a great egg replacement because the proteins in the bean liquid mimic the binding capabilities of an egg or egg white. There are even recipes out there for marshmallows, meringues, mousse, omelettes, and so much more using aquafaba! Vegans can have all these delicious foods again!
Also, baking with essential oils…. this originally happened by accident. I was out of lemon extract/flavoring one day when I was testing this recipe, and I had the random idea of using the essential oil, which turned out very well! However, do be aware that the lemon essential oil will be stronger than the lemon extract, so they do not directly substitute out with each other. My favorite lemon extract is a non-alcoholic flavoring that can be purchased here from Amazon.
PLEASE NOTE** Not all essential oils are safe to use in cooking because they are highly concentrated products and a single drop of essential oil may be too strong to take internally or may even be toxic to take internally. I researched before I attempted using the lemon essential oil in this recipe and found out that it was indeed possible to bake with essential oils and that the lemon essential oil in particular provided a fantastic lemon flavor in baked goods. However, not all essential oils can be digested internally in this manner! In addition, please make sure you have no adverse reactions to the lemon essential oil when it is applied to your body externally before you use it in your baking. And if baking with essential oils is not what you would like to do at this time, you can most certainly use lemon extract in the recipe and add it to taste!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- 1 cup oat flour
- ½ cup potato starch
- ½ cup tapioca starch
- ½ cup rice flour (brown or white, but not sticky white)
- 1 Tbsp coconut flour
- 1 Tbsp baking powder
- ½ tsp salt
- 2 Tbsp poppyseeds
- ⅓ cup aquafaba
- 1 cup almond milk
- ¾ cup sugar
- 2 tsp vanilla extract
- 15-25 drops pure lemon essential oil (about ½ tsp) or 2 tsp lemon flavoring/extract
- Preheat the oven to 375˚F and prepare the muffin tin.
- In a medium sized bowl, whisk together the oat flour, rice flour, tapioca starch, potato starch, coconut flour, baking powder, poppyseeds, and salt.
- In a large bowl, whisk the aquafaba for about 1 minute or until very frothy.
- Add in the milk and whisk for another minute.
- Next, add in the sugar, vanilla extract, and lemon essential oil and whisk again.
- Pour the dry ingredients into the large bowl with the liquid mixture and slowly mix, ensuring that there are no large clumps. The batter will appear to be a little thin, and it might settle and separate a little if left sitting on the counter. Simply remix with a few stirs.
- Using a ¼ cup, place the batter into the muffin tins.
- Bake in the oven for 23-25 minutes or until the edges of the muffins have begun to turn golden.
- Remove from the oven and cool the pan on a cooling rack for 15 minutes.
- Remove the muffins from the muffin tin and cool completely on the cooling rack.