Servings: 12 Muffins
Lemon Poppy Seed Oatmeal Muffins
Bright, zesty lemon poppy seed baked oatmeal muffins are delicious individual portions of baked oatmeal for a grab and go breakfast or snack!
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
*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.
Nutrition
Serving: 1Muffin (of 12), Calories: 122kcal, Carbohydrates: 20g, Protein: 5g, Fat: 3g, Fiber: 2g, Sugar: 1g