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

  • Yield: 12 muffins 1x


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.



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


  1. Heat the oven to 350F.
  2. In a large bowl, whisk together the coconut oil, eggs, applesauce, maple syrup, lemon juice, and vanilla extract.
  3. Add the oat flour, baking soda, baking powder and salt. Stir until well incorporated.
  4. Add the lemon zest and poppy seeds, stirring until just combined.
  5. 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.
  6. 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.