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The Whole Food Plant Based Cooking Show

Plant Based Made Easy: Refined Salt, Oil, & Sugar Free

DessertsHoliday BakingRecipes

Lemon Poppyseed Muffins

by Jill Dalton May 21, 2018

Plant Based Vegan Lemon Poppyseed Muffins that are gluten, refined sugar and oil free is just what spring calls for. This version of the Classic Lemon poppyseed muffin will leave you smiling and guilt free! Tart and refreshing, they are great for breakfast or a mid-afternoon treat with a tall Iced Mocha. Yum =) . Makes 12 muffins

Lemon Poppyseed Muffins

Lemon Poppyseed Muffins

jillymom Plant Based Vegan Lemon Poppyseed Muffins that are gluten, refined sugar and oil free is just what spring calls for. This version of the Classic Lemon poppyseed muffin will leave you smiling and guilt free! Tart and refreshing, they are… Desserts Lemon Poppyseed Muffins European Print Recipe
Serves: 12 Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes
Nutrition facts: 1300 calories 20 grams fat
Rating: 3.8/5
( 19 voted )

Ingredients

Muffins
1 cup oat flour
1 cup almond meal
1 tsp baking powder
1/2 tsp baking soda
1 Tbsp poppyseeds
2 Tbsp flax meal soaked for a few minutes in 1/4 cup water
3/4 cup dates
3/4 cup apple sauce
1/3 cup lemon juice
1 Tbsp lemon zest
1 tsp vanilla
1/2 cup unsweetened almond milk ( or plant milk of choice )

Frosting
1/3 cup raw, unsalted cashews
1/3 cup lemon juice
1/2 tsp vanilla
1/4 cup water
3 medjool dates

Instructions

Muffins

  1. Mix together the oat flour, almond meal, baking powder, baking soda and poppyseeds. Blend the remaining ingredients in a blender until smooth. Add to the flour mixture and stir. Distribute into muffin tin lined with muffin papers. Bake at 350° for 30 minutes. Allow to cool.

Frosting

  1. Mix ingredients in a blender until smooth. Let it sit for 5-10 minutes. Scoop into a piping bag and frost muffins. If you don't have a piping bag you can frost muffins with a butter knife.

 

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Jill Dalton

Hey there plant based foodies! I am Jill Dalton, Host and Chief Flavor Officer for the Whole Food Plant Based Cooking Show. My family is working hard to share with you all our hard earned knowledge about living a plant based lifestyle. I am so pleased you have found our site and hope you will join our growing community!

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8 comments

Linda Parker June 1, 2018 - 5:14 pm

Do u have a cook book? Love your recipes.

Reply
Jill Dalton June 1, 2018 - 7:20 pm

I don’t but we will have a PDF version sometime this year🤗
I hope we will eventually be able to make a real cookbook 👍

Reply
Sherry July 2, 2018 - 2:01 pm

Are these lemon poppy seed muffins really 1300 calories each muffin? That’s what it said when I went to print the recipe.

Reply
Sherry July 2, 2018 - 2:08 pm

Well, sorry about that, I’m not seeing that calorie count again. Do you have a calories count for these muffins?

Reply
Brittany March 4, 2019 - 10:48 am

Based on a quick search of the calorie containing ingredients divided by 12 (the yield), each muffin with frosting should be about 150 calories. I am a dietitian so my process is right but there is wiggle room with the data I pulled…

Reply
Marion September 6, 2018 - 9:28 am

The lemon poppyseed muffins are delicious, we eat them without frosting and are my Grandchildren’s favorite muffin! Thank you Jill-
I make many of your recipes weekly ❤️

Reply
Larissa March 15, 2019 - 9:08 am

Can I do this without apple sauce or any substitute? Thanks

Reply
Jill Dalton March 16, 2019 - 8:56 am

I have heard that you can use mashed banana as a substitute for apple sauce but I haven’t tried it in this recipe.

Reply

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