Poppy Seed Lemon Muffins are the perfect, delicious recipe to start with if you want an easy way to begin getting your kids excited about healthier eating! We call just about everything made in a muffin pan, “cupcakes”, at our house, so these are also known by the Rooyakker kids as Lemony cupcakes! And boy do they love these!
These Poppy Seed Lemon Muffins are vegetarian, vegan, and gluten-free friendly (just be sure to use gluten-free flour and baking powder). And they last several months in the freezer, so you’ll definitely want to double (or triple) the batch! They are super easy to toss in a lunchbox and they also make a great on-the-go breakfast or mid-day snack (and if you’re anything like us, you need the on-the-go options quite often!).
These aren’t too sweet and they have just the right amount of lemony tang! So delish! And eating “cupcakes” that fit within your healthy meal plan?! Yes please!
Oh, and one last note before we dive into the recipe! The recipe below instructs you to bake these in the oven, but typically when we make Poppy Seed Lemon Muffins, we use my daughter’s cupcake maker.
Of course it’s pink…all things MJ are girly girl! This has been one of her all-time favorite Christmas presents…so if you have kids who love helping in the kitchen, this is a great gift idea (comes in a few different colors)!
Ingredients
Non-stick cooking spray
3/4 cup pure maple syrup
3/4 cup fresh lemon juice
1/4 cup organic coconut oil
2 Tbsp. finely grated lemon zest
2 tsp. ground flaxseed
1 tsp. pure vanilla extract
3/4 tsp. xanthan gum (common in gluten-free foods as a thickener/stabilizer. Can be found in the baking or gluten-free aisle of your grocery store).
1 1/2 cups all-purpose flour (we use Bob’s Red Mill All-Purpose Baking Flour)
1/2 cup almond flour
1 1/2 Tbsp. poppy seeds
1 Tbsp. baking powder
3/4 tsp. sea salt (we used pink Himalayan sea salt)
Directions
1. Preheat oven to 350 degrees F.
2. Lightly spray muffin pan with non-stick cooking spray. Alternatively, you can fill your pan with 12 muffin liners and lightly spray them.
3. In a large mixing bowl, add maple syrup, lemon juice, coconut oil, lemon zest, flaxseed, vanilla, and xanthan gum. Using a mixer, mix thoroughly.
4. In a separate small bowl, whisk together all flour, poppy seeds, baking powder, and salt.
5. Add your flour mixture into your mixing bowl and mix until all ingredients are well incorporated.
6. Evenly pour batter into your muffin pan (filling each cup roughly 3/4 of the way to the top)
7. Bake at 350 degrees for approximately 20 minutes (when you can slide a butter knife into the center of a muffin and have it come out clean, your muffins are fully cooked).
8. Remove muffins from pan immediately and set on rack to cool
9. Indulge in deliciousness 🙂
This recipe was adapted from the Lemon Poppy Seed Muffins recipe in FIXATE Volume 2.
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