Lemon Poppy Seed Oatmeal Muffins are a zesty, spunky take on classic baked oatmeal. Make them for a make ahead breakfast or snack.
If you’re into the combination of lemon and poppy seed and you’re an oatmeal fanatic, check out these little drops of joy!
These Lemon Poppy Seed Baked Oatmeal Muffins are easy to prepare, low in sugar, and serve as the perfect grab and go breakfast for busy mornings.
Also great for school lunches, post workout snacks, and any occasion that calls for complex carbohydrates.
If you’ve tried my Blueberry Banana Baked Oatmeal Cups, you’re already familiar with the concept here.
We take classic baked oatmeal and turn it into muffins.
My Peanut Butter Banana Baked Oatmeal and Mixed Berry and Apple Baked Oatmeal recipes have been such hits that I figured we could all use another flavor in the form of individual portions.
All we need are a few simple ingredients to make these gluten-free muffins a reality! Let’s chat.
Lemon Poppy Seed Baked Oatmeal Muffins Ingredients:
Eggs: A couple of eggs make the muffins nice and fluffy and keep them held together nicely. I haven’t tested a vegan version of this recipe using an egg replacer yet.
Non-Dairy Milk of Choice: The liquid portion of the recipe! Use full-fat canned coconut milk for rich, flavorful muffins with a custardy vibe, or use any non-dairy milk such as oat milk, almond milk, soy milk, etc. for low-fat oatmeal muffins.
Pure Maple Syrup: The sweetener for this tasty baked oatmeal! Pure maple syrup adds light sweetness to the muffins without making them overly sugary. For sweeter muffins, add more pure maple syrup or swap it out for cane sugar, brown sugar, or maple sugar.
For a refined sugar-free version, mash up two ripe bananas and mix them in rather than using any sweetener.
Lemon Zest & Lemon Juice: The lemon deliciousness of these lemon oatmeal muffins comes from both lemon zest and fresh lemon juice.
Rolled Oats: The main reason we’re all here! Old fashioned rolled oats make these tasty breakfast muffins feel substantial and filling as they are a great source of complex carbohydrates. Did you know oats are one of the most satiating foods, alongside potatoes?! They’re a useful tool when you’re trying to stay comfortable while still being able to go several hours between meals.
For the best results, I don’t recommend using instant oats, quick oats, or steel cut oats, but rather stick with rolled oats.
Poppy Seeds: That fun little ingredient with unique flavor and fun texture that brings lemon poppy seed baked goods to life!
Sea Salt: A pinch of sea salt enhances all of the flavors in the muffins and makes them taste sweeter without the need for additional sweetener. Be sure to include it!
Optional Glaze: For sweeter poppy seed oatmeal muffins, make a simple glaze using 1 cup of powdered sugar and 2 tablespoons of lemon juice. This will add sweetness and more lemon flavor to the muffins.
Let’s bake them!
How to Make Lemon Poppy Seed Baked Oatmeal Muffins:
Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with muffin papers, or spray the holes with cooking oil.
Mix the eggs, milk, pure maple syrup, lemon juice and lemon zest together in a large mixing bowl.
Add the oats, 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!
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! Simple stick them in a zip lock bag and freeze for up to 3 months.
That’s it! Bright, zest healthy oatmeal muffins are perfect for meal prep to have on hand any time a lemon poppy seed experience is desired.
I’m thinking this is an excellent lower sugar snack for kids (and adults) or all ages.
More Oatmeal Recipes:
- Apple Cinnamon Baked Oatmeal
- 4-Ingredient Banana Oatmeal Bars
- 3-Ingredient Oatmeal Cookies
- Vegan Carrot Cake Baked Oatmeal
- Strawberry Overnight Oats
If you’re into lemon poppy seed adventures, also check out my Keto Lemon Poppy Seed Scones, Paleo Lemon Poppy Seed Blondies, and Vegan Lemon Poppy Seed Pancakes.
Enjoy these healthy oatmeal muffins!
Lemon Poppy Seed Oatmeal Muffins
Equipment
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
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
Nutrition
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I think it requires more flour to become muffins as opposed to gruel. It tastes okay, for a “healthy treat.”
Also, I find that the muffin recipes that have a high oat content benefit from soaking the oats in the liquid for a number of hours. I prefer to soak mine overnight. The oats behave more like flour when treated this way.
That’s great advice, Virginia! Thanks so much for sharing 🙂 The oats I use are glyphosate-free and sprouted, which I believe yields the same result as soaking. Might be worth soaking them in addition just to be sure 🙂
They look interesting, but I think I would prefer a leavener in mine, like baking soda and/or baking powder. That would result in a more fluffy and less dense outcome.
Easy to make but the texture is rubbery, not fluffy at all since it’s just oats. Flavor is good.