Vegan Lemon & Poppyseed Muffins

A soft, light and zesty muffin, that you wouldn’t even know is vegan! This plant-based bake uses our Spelt flour which contains more protein and vitamins such as B2 and magnesium.

Makes: 8-10
Prep Time: 15 minutes
Cooking Time: 20 minutes


  • 360g Cotswold White Spelt Flour
  • 245ml oat milk
  • 1tsp apple cider vinegar
  • 2.5tsp baking powder
  • 0.5tsp baking soda
  • 3tbsp poppy seeds
  • 110g granulated sugar
  • 55ml vegetable oil
  • Zest and juice of 2 lemons
  • 1tsp vanilla extract

For the lemon icing:

  • 110g icing sugar
  • Juice of 1 lemon


    1. Preheat the oven to 190C and line a muffin tin with 10 cupcake cases (if they are large, you’ll only need 8).
    2. In a small bowl, mix the oat milk and apple cider vinegar together. Set aside for 10 minutes.
    3. In a separate bowl, combine the flour, baking powder, baking soda and poppy seeds.
    4. In a large mixing bowl, whisk together the sugar, oil, lemon juice, zest and vanilla extract.
    5. Slowly whisk in the oat milk mixture until fully incorporated then fold in the flour mixture until a batter forms.
    6. Divide the batter between the cupcake cases until they are two thirds full.
    7. Bake for 18-20 minutes, until an inserted skewer comes out clean. Transfer to a wire rack to cool.
    8. Meanwhile make your icing by whisking together the icing sugar and lemon juice – it should be quite viscous, if it’s not, add more icing sugar.
    9. Add a tablespoon of icing over each muffin, leave for 10 minutes then dig in!