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
- 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
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.
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.