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
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Heat the oven to 350F.
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In a large bowl, whisk together the coconut oil, eggs, applesauce, maple syrup, lemon juice, and vanilla extract.
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Add the oat flour, baking soda, baking powder and salt. Stir until well incorporated.
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Add the lemon zest and poppy seeds, stirring until just combined.
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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.
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Allow to cool in the pan for 5 minutes, then cool the rest on a cooling rack.
Notes
Top the muffins with Vanilla Bean Sea Salt Coconut Whipped Cream for a lightly sweet take on cupcakes.
Skip the poppy seeds if you don't have them on hand.
