These freshly baked Lemon Poppyseed Muffins are fluffy and moist with perfect hints of lemon. They are super easy to make, quick, and simple. Also, completely gluten-free and vegan.
Preheat the oven to 350 degrees. Line a muffin tin with nine muffin liners.
To a large mixing bowl, whisk together the non-dairy milk, coconut oil, maple syrup, vanilla, and lemon juice until combined. Add flours, coconut sugar, poppyseeds, lemon zest, baking soda and powder, cardamom, and salt. Use a wooden spoon or spatula to stir until a smooth and pourable batter forms.
Take a small cookie scoop, and evenly distribute batter among muffin liners. The liners should be almost full. Bake for 18 minutes until tops are golden brown and they form a dome on top. Let cool for 10 minutes in the muffin tin before transferring to a wire cooling rack to let them completely cool. It is important that you allow them to cool for at least 10 minutes before serving.