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


5 stars (3 ratings)

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.

Ingredients

  • 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

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.

Notes

*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 Information:

Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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