Lemon Poppy Seed Muffins (No Yogurt + w/ Oat Flour)
Light, fresh, and bursting with flavor, these wholesome lemon poppy seed muffins are made naturally gluten free with oat flour, and lightly sweetened with maple syrup & applesauce. Let me show you how quick and easy they are to make in one bowl!
5 star review
“Just made a batch and they turned out great. Moist and bursting with flavor. Weekly treat now I reckon. Thank you for this natural, healthy and delicious recipe.”
– Christina
Light & Tender Lemon Poppy Seed Muffins Made Wholesome with Oat Flour
This is the recipe I make when I want something delicious without overthinking it. These fluffy muffins are fresh, flavorful, and surprisingly simple – and I know you’re going to love it, too. Think cozy meets bright, like my orange cranberry oat muffins. Seriously, these citrus treats bring together the sunny zip of lemon, the crunch of poppy seeds, and the wholesome heartiness of oat flour. They’re gently sweet, lightly tart, and taste just like a decadent bakery treat, without the extra sugar.
Now you know I love to simplify everything, including my morning breakfast treats. Which is why the batter comes together in just 5 minutes in one bowl – no mixers, no fancy flour blends, no fuss – and bakes into tender, golden muffins that smell like a little burst of sunshine. And just like my blackberry oatmeal muffins, they are perfect for busy mornings, weekend brunches with a cup of tea or coffee, or a nourishing snack tucked into lunchboxes throughout the week. I love to whip up a batch anytime I’m hosting brunch, as they make such a lovely dairy free addition to any brunch table, especially when served with a smear of almond butter or a dollop of whipped cream!
Tips for the Best Results
- Use fresh lemon zest and juice for the brightest flavor.
- Let the muffins rest in the tin for a few minutes before transferring to a rack—this helps them hold their shape.
- Don’t overmix once you add the dry ingredients; just stir until combined for tender muffins.
- Skip the poppy seeds if you don’t have them on hand, and your muffins will still taste amazing.
Lemon Poppy Seed Muffins (No Yogurt + w/ Oat Flour)
Ingredients
- ⅓ cup melted coconut oil (or other neutral flavored oil such as avocado)
- 2 large eggs
- ⅔ cup unsweetened applesauce
- ⅓ cup pure maple syrup
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 ⅓ cups gluten-free oat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 tablespoon grated lemon zest
- 1 tablespoon poppy seeds
Instructions
- Heat the oven to 350°F. Prepare a 12-section muffin tin.
- In a large bowl, whisk together the oil, eggs, applesauce, maple syrup, lemon juice, and vanilla extract.
- Add the oat flour, baking soda, baking powder and salt. Stir until well incorporated.
- Add the lemon zest and poppy seeds, stirring until just combined.
- Fill each section of a 12-section muffin tin with roughly ¼ cup of batter, then bake for 15-20 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes, then cool the rest on a cooling rack.
Notes
- More Lemon: These muffins are lightly lemon scented from the natural lemon juice and zest. For a more pronounced lemon flavor, add 1/4 teaspoon lemon extract (or more to taste) along with the other ingredients.
- Oat Flour: Make your own oat flour for this recipe by placing 2 ⅓ cups whole rolled oats in a blender and blending until a coarse flour forms. You can purchase pre-made oat flour at many grocery stores and natural food markets or online. If you are gluten-free be sure to buy oats that are specifically labeled gluten-free.
- Alternative Flours: These muffins can also be made with almond flour for another gluten free option, or whole wheat flour will also work.
- Storage: Store covered at room temp for up to one day, then refrigerate.
My husband isn’t a fan of poppy seeds so I added blueberries instead and they were fantastic!
Brianna, I thought about blueberries! So glad you tried and they turned out. Thanks for sharing. 🙂
Just made a batch and they turned out great. Moist and bursting with flavor. Weekly treat now I reckon. Thank you for this natural, healtht and delicious recipe.
Cristina, yay, so glad you enjoyed these!
Fabulous! Will make again and do the whipped coconut cream hint. Can’t wait to share with my work friends.
Kari, the whipped coconut cream really does take these over the. So sweet of you to share them with work friends. I hope they enjoy!
I rarely leave comments, but these muffins were fantastic and I felt compelled to report back. I love lemon poppyseed muffins so I made these this weekend and have been having 1-2 a day for the past few days.
I followed the recipe as closely as possible but made two edits out of necessity: I ran out of maple syrup so I used raw honey and it worked great. Also, halfway through baking I realized I was out of poppy seeds (mild panic) but I successfully substituted chia seeds for the poppy seeds and the texture stayed lovely, even though chia have a tendency to absorb more liquid. They are great topped with a bit of coconut oil and a little extra honey for a weekend treat.
The only additional feedback I’d give is that these required more than one bowl for me, but it was definitely worth the little bit of effort. Thank you for the recipe! Will be making again!
Julia, yay, I’m so glad you enjoyed this recipe! And so glad the adaptations worked for you.
These are Delicious! The whole family loved them. Thank you
Rachel, yay, so glad you enjoyed this one!
Is there a sub for coconut oil; can I use table salt instead of Kosher salt
Hi Joe, any neutral flavored oil such as canola would work in place of coconut oil, as would melted butter. If you are using table salt go ahead and use half the amount called for. Hope you enjoy!
These muffins will add a little sunshine to your day! They are SO easy to make and just as tasty. I enjoyed them so much that I printed off the recipe and sent it to one of my best friends.
Thank you, Robyn! This recipe is a gem.
XOXO,
MH
Thank you so much for your kind words! So happy to know you’re enjoying this one–a little sunshine all year round. 🙂
Will these keep on the counter or do you have to put them in the fridge? Also, I know commonly muffins like these need xanthan gum? Is that something I could add or is it okay without them?
Hi Sarah, in an effort to keep things simple I don’t use gums or the like – these muffins seem to come out well with just the ingredients listed! I store them on the counter for up to 3 days, and then in the fridge after that. They also freeze well. Hope you enjoy!