I’m not sure what it is, but I am OBSESSED with lemons here in France. They’re perfectly imperfect and so abundant I pretty much use them in everything: salad dressings, sauces, in water, tea, for cleaning– seriously, I use them constantly. That also means I constantly have way too many, haha.
Combine that with the fact that I’ve been craving something with an “American” flavor, and the Lemon Poppyseed Muffin was my project for the day.
These made for a great quick breakfast that I paired with some fruit, and made an equally good snack for the afternoon.
You could up the protein and healthy fat content by adding some nuts, and could also add in your own stuff: try orange, lime, or grapefruit juice and zest in place of lemon, fold in some fresh berries, shredded coconut, or pretty much anything.
These were seriously so incredibly delicious and satisfying, you’d never feel like you were sacrificing egg, butter, or insane amounts of sugar… you won’t believe how good these are!
– 2 flax eggs (2 tbsp ground flexseed, I’ll explain how to make it later)
– 3/4 cup unsweetened apple sauce (could also substitute 2 super ripe bananas, mashed)
– Juice from 2 lemons (or 3 limes, 1 orange, or 1 grapefruit) PLUS zest from one lemon.
– 1/4 cup oil (I actually used Extra Virgin Olive Oil and it tasted totally neutral once cooked. You could use coconut oil, avocado oil, or canola oil, too.)
– 1/4 cup unsweetened almond milk
– 2 tbsp maple syrup
– 1.5 cups all purpose flour
– 1/3 cup raw cane sugar (approximately)
– 1/2 cup oats (rolled or quick cooking, doesn’t matter)
– 1.5 tsp baking soda
– 1/2 tsp salt
– 1 tbsp poppy seeds
1) Preheat oven to 375* F/190* C. In a small dish, make your flax egg: combine 2 tbsp of ground flaxseed with 4 tbsp of water and let sit until a little gooey like an egg. It usually takes 3-4 minutes to thicken.
2) In a large dish, combine apple sauce, lemon juice and zest (be generous with the zest!), oil, almond milk, and maple syrup. Stir to combine.
3) Next, add in flour, sugar, oats, baking soda and salt. The salt reacts with the baking soda and gets a little fizzy, but that’s normal 🙂 Stir to combine.
4) Add your poppy seeds and mix one more time.
5) Spoon batter in to muffin tins until they’re about 3/4 full.
6) Cook between 20-24 mins depending on oven. Mine usually were done at the 22 minute mark.
Over to you! Let me know if you make them and how you liked the recipe! Would you want to see more recipes like this? Healthy but still delicious? I like when things are healthy and nutritious but don’t have to compensate with insane ingredients, so these are a go-to for me right now!