One-Bowl Lemon Poppy Seed Muffins - Real Food Whole Life

One-Bowl Lemon Poppy Seed Muffins

April 10, 2017 (Updated on July 8, 2021)

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!


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.


Naturally Gluten-Free, Dairy-Free, Nut-Free, Soy-Free, Naturally Sweetened, and Vegetarian

5 from 3 votes

One-Bowl Lemon Poppy Seed Muffins

Yield 12 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.


  • cup melted coconut oil
  • 2 large eggs
  • cup unsweetened applesauce
  • 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


  • 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.


*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.
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.
Nutrition disclaimer
did you make this recipe?Mention @realfoodwholelife or tag #realfoodwholelife!

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14 comments to " One-Bowl Lemon Poppy Seed Muffins "

  • Brianna Tucker

    My husband isn’t a fan of poppy seeds so I added blueberries instead and they were fantastic!

    • Robyn Downs

      Brianna, I thought about blueberries! So glad you tried and they turned out. Thanks for sharing. 🙂

  • Cristina

    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.

  • Kari Ellisen

    Fabulous! Will make again and do the whipped coconut cream hint. Can’t wait to share with my work friends.

    • Robyn Downs

      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!

  • Julia

    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!

  • Rachel Smith

    These are Delicious! The whole family loved them. Thank you

  • Joe

    Is there a sub for coconut oil; can I use table salt instead of Kosher salt

    • Robyn Downs

      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!

  • MH

    5 stars
    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.



    • Robyn Downs

      Thank you so much for your kind words! So happy to know you’re enjoying this one–a little sunshine all year round. 🙂

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