I remember being super skeptical the first time I tried a lemon muffin. I was (and still am) a fiend for chocolate, and the idea of a tart citrus fruit in what was supposed to be a sweet, doughy muffin just didn’t sit well with me. But I couldn’t have been more wrong! The lemon in these healthy flourless muffins adds a light and bright freshness, which pairs perfectly with the earthy nuttiness of the poppy seeds.
Ingredients
- 1½ cups (121 g) rolled oats (quick or old-fashioned)
- 2 tbsp (14 g) ground flaxseed
- 2 tsp (8 g) baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ¼ cup (59 ml) unsweetened almond milk
- 6 tbsp (96 g) almond butter
- 6 tbsp (128 g) honey
- ¼ cup (59 ml) lemon juice
- 2 tsp (10 ml) vanilla extract
- 2 tbsp (12 g) lemon zest
- 2 tbsp (17 g) poppy seeds
How to Make It
- Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- Add the oats, ground flaxseed, baking powder, baking soda and salt to a high-speed blender, and process on high for about 10 seconds or until the oats have broken down into the consistency of a fine flour.
- Add all of the remaining ingredients except for the lemon zest and poppy seeds, and process on high for about 30 seconds or until the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your blender, if necessary. Add the lemon zest and poppy seeds to the batter and process on low for a few seconds or just until they become evenly distributed.
- Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full.
- Bake for 15–18 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.
