Lemon Poppyseed Muffins

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Lemon Poppyseed Muffins

Jill Dalton
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
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 178 kcal

Ingredients
 
 

Muffins

Frosting

Instructions
 

Muffins

  • 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

  • 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.

Nutrition

Calories: 178kcalCarbohydrates: 25gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 98mgPotassium: 205mgFiber: 4gSugar: 12gVitamin A: 15IUVitamin C: 6mgCalcium: 82mgIron: 1mg

18 thoughts on “Lemon Poppyseed Muffins”

    1. 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 ?

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

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

    1. 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…

  3. 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 ??

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

      1. How many days will the muffins last before they start to dry up? What is the best way to preserve them? Refrigerator or freeze?

      2. Hello Mary, i usually keep them in the fridge i a tupperware and they will last over a week. Haven’t tested anything longer, they get eaten up so quick =)

  4. I notice many of your recipes use almond meal or flour. My daughter is allergic to almonds & cashew; is there an alternative to use? Can’t wait to try your recipes.

    1. If you have a powerful blender, then soaking is not necessary but if you are using a regular blender soaking for a couple hours will help it be more smooth.

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