Lemon Poppy Seed Muffins
These delicious muffins are light and fluffy with just a little bit of crunch and are perfect for breakfast!
These sweet treats are so moist and airy!
Just look at all of those poppy seeds!
1/2 cup oat milk
2 tbsp. lemon juice
1/3 cup cane sugar
2 tbsp. applesauce
2 tbsp. olive oil
1 1/2 tsp lemon extract
1 1/4 cup all-purpose flour
1 tbsp. poppy seeds
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
For some extra lemon flavor, add a teaspoon of fresh lemon zest to the batter!
In a liquid measuring cup, combine the oat milk and the lemon juice and set aside for about 5 minutes to make a buttermilk.
In a large mixing bowl, mix together the "buttermilk", sugar, applesauce, olive oil, and lemon extract.
Pour the flour on top and sprinkle the poppy seeds, baking powder, baking soda, and salt on top of the flour. Use a fork to mix the ingredients together until just combined (a few lumps are completely okay).
Grease a muffin pan and fill almost to the top with batter, making sure that it does not overflow.
Let sit for about 5 minutes before preheating the oven to 375°F (this allows the muffins to rise a bit).
Bake for 15 to 17 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes and remove from the pan (leaving them in the pan for too long can cause the muffins to dry out).
Allow to cool thoroughly or serve warm! Enjoy!
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