Lemon Poppy Seed Oatmeal Muffins

Name: Lemon Poppy Seed Oatmeal Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 Muffins
Ingredients: 2 large eggs; 1 ½ cups oat milk or non-dairy milk of choice*; 1/3 cup unsweetened almond butter; 1 tsp pure vanilla extract; ⅓ cup pure maple syrup**; 2 Tbsp fresh lemon juice; zest of 2 lemons; 2 cups rolled oats; 2 Tbsp gluten-free all-purpose flour; 1/2 tsp baking powder; 1 Tbsp poppy seeds; ¼ tsp sea salt

User Reviews

4.9

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
12 Muffins
Calories
122 kcal
Course
Breakfast
Cuisine
American

Lemon Poppy Seed Oatmeal Muffins

Tyler Espinosa

Report

Bright, zesty lemon poppy seed baked oatmeal muffins are delicious individual portions of baked oatmeal for a grab and go breakfast or snack!

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

2 large eggs
1 ½ cups oat milk or non-dairy milk of choice*
1/3 cup unsweetened almond butter
1 tsp pure vanilla extract
⅓ cup pure maple syrup**
2 Tbsp fresh lemon juice
zest of 2 lemons
2 cups rolled oats
2 Tbsp gluten-free all-purpose flour
1/2 tsp baking powder
1 Tbsp poppy seeds
¼ tsp sea salt

Add to Shopping List

Instructions

Preheat the oven to 350 degrees Fahrenheit and line a muffin tray with muffin papers, or spray the holes with cooking oil.
Mix the eggs, milk, pure maple syrup, almond butter, lemon juice and lemon zest together in a large mixing bowl. Note: if your almond butter is cold from chilling in the refrigerator, microwave it for 30-45 seconds, or until it is very easy to stir. Be sure the wet mixture is completely combined and there are no lumps of almond butter.
Add the oats, gluten-free flour, baking powder poppy seeds, and sea salt and stir well.
Transfer the oat mixture to the prepared muffin tin, filling the holes all the way up.
Bake on the center rack of the oven for 35 to 45 minutes, until the muffins are golden brown and baked through.
Allow the muffins to cool for at least 20 minutes before peeling off the muffin wrappers.
If desired, make the optional glaze by stirring the powdered sugar and lemon juice together in a small bowl until thick and creamy. Drizzle over the muffins and enjoy!

Notes

*For a luscious, decadent oatmeal, use full-fat canned coconut milk
**Mash up two ripe bananas (about ⅔ cup) for a refined sugar-free version of this recipe.
Store any leftover lemon poppy seed baked oatmeal muffins in an airtight container in the refrigerator for up to 5 days. These muffins also freeze very well! Simply stick them in a zip lock bag and freeze for up to 3 months.