Flourless Lemon Poppy Seed Muffins
Servings: 12 muffins
Ingredients
- 1 cup non-dairy yogurt*
- 2 eggs**
- 1/4 cup unsweetened vanilla almond milk
- 2 teaspoons vanilla extract
- 1/4 cup pure maple syrup
- 1/4 cup coconut sugar
- 2 and 1/2 cups rolled oats divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons lemon zest from approx. 3 large lemons
- 2 tablespoons melted unrefined coconut oil
- 2 tablespoons poppy seeds
Lemon Icing
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F then grease or line a muffin tin for 12 muffins and set aside.
- In a blender or a food processor, layer the yogurt, eggs, almond milk, vanilla extract, maple syrup, coconut sugar, 2 cups rolled oats, baking soda, baking powder and lemon zest (make sure they are in that order- you want the liquid items to be on the bottom). Add the melted coconut oil last then blend on high for about 20 seconds, until smooth. Lastly, add the poppy seeds and the remaining 1/2 cup of oats to the blender and blend for a few seconds so that they’re evenly distributed.
- Pour the batter into the muffin tin so that each is filled approximately 3/4 of the way full then bake in the oven for 20 minutes, until light golden brown.
- If you’re making the icing, combine the powdered sugar and the lemon juice in a small bowl and stir vigorously until smooth. Once the muffins have cooled, drizzle about one teaspoon on each and sprinkle with lemon zest.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
*UPDATE: I edited this recipe to include yogurt instead of applesauce because I find that it yields a more consistent result. I made them with non-dairy almond milk yogurt but you can use any kind of non-dairy yogurt you prefer.
**I've had readers mention that 2 flax eggs work well as a substitute but I cannot verify this as I haven't tested it myself. They probably won't rise as much with flax eggs.