Lemon Poppy Seed Muffins

lemon poppy seed muffins

Lemon Poppy Seed Muffins

Jon Griffin
These are great muffins. Plant based, no oil
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert, Snack
Cuisine American, Whole Food Plant Based No Oil
Servings 12 muffins
Calories 138 kcal


  • 4 dates large, pitted and soaked in boiling water for 10 minutes
  • 1 tbsp lemon zest
  • ¾ cup almond milk or other nut milk
  • 2 tbsp lemon juice
  • cups oat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt or omit
  • cups unsweetened apple sauce
  • 1 tbsp ground flax seed


  • Preheat oven to 350°F (175°C) and line your muffin tin with liners.
  • Add the almond milk and lemon juice to a small bowl. Mix and set aside for now.
  • Place the oat flour, baking powder, baking soda, ground flax, and salt into your stand mixer or bowl and mix until combined.
  • Drain and discard the date water and transfer the dates to your blender (hi speed blender is best). Add the almond milk/lemon mixture, applesauce, maple syrup and vanilla. Blend until very smooth.
  • Add the  liquid to your dry ingredients. 
  • Add the lemon zest and poppy seeds and mix on low (or by hand). Be careful not to over mix.
  • Divide the batter evenly between the 12 muffin liners. I used an ice cream scoop to make measuring easier.
  • Bake for 30 minutes and cool before eating!

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