One-Bowl Lemon Poppy Seed Muffins
Light, fresh, and bursting with flavor, One-Bowl Lemon Poppy Seed Muffins are easy to make and completely delicious! Naturally sweetened, gluten-free, and dairy-free, too.
Even though it’s still raining here in Portland we are sooooooo ready for spring.
Give me all the light, bright, vibrant flavors and give them to me now!
These One-Bowl Lemon Poppy Seed Muffins are just the thing for spring, whether for brunch, a fun little lunch box treat, or the perfect afternoon snack.
They are bursting with lemon flavor, and naturally sweetened with apple sauce and a little maple syrup.
The poppy seeds add a little crunch, and the tender muffins are reminiscent of a decadent bakery treat, without the extra sugar.
Elle and I whipped up a batch this past weekend and she declared them her new favorite. High praise from a girl who favors chocolate above all.
These also taste amazing with a generous dollop of whipped coconut cream, and take them from an everyday treat into fun cupcake territory. If you have the time, I highly recommended this option!
I hope you’ll make these soon. Now, let’s make some One-Bowl Lemon Poppy Seed Muffins!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Top the muffins with Vanilla Bean Sea Salt Coconut Whipped Cream for a lightly sweet take on cupcakes.
2 | Skip the poppy seeds if you don’t have them on hand.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Nut-Free, Soy-Free, Naturally Sweetened, and Vegetarian
One-Bowl Lemon Poppy Seed Muffins
Ingredients
- ⅓ cup melted coconut oil
- 2 large eggs
- ⅔ cup unsweetened applesauce
- ⅓ cup pure maple syrup
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 ⅓ cups 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 350F.
- In a large bowl, whisk together the coconut 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 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.
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!