Whole Food Plant Based Lemon Poppyseed Muffins | Refined Sugar-Free

Whole Food Plant Based Lemon Poppyseed Muffins

If you’re looking for the perfect plant based breakfast or healthy after school snack for the kids, look no further than our Plant Based Lemon Poppyseed Muffins.

These muffins are bursting with zesty lemon flavor and speckled with tasty poppy seeds, and they’re also free from refined sugars and packed with wholesome ingredients to leave you feeling comforted and nourished.

But don’t take our word for it, check out these reviews from our Plant Fueled Life members.

What Plant Fueled Life members say about our Plant Based Lemon Poppyseed Muffins

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“I’ve been making these for several years, and they disappear fast at my house! They are the perfect snack, lightly sweet from the dates and perfectly tart from the lemons. They are moist and keep well in the refrigerator or you can freeze them. Even my omni husband loves them and requests them all of the time!” – Julie

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“My 5 and 7-year-olds beg me for these. Nice having something I feel good sending to school with them…although it means they disappear way too quickly!” – Jennifer

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“Quick to whip up. Tasty, moist, springy…I’m not a huge fan of oatmeal, and this is a nice way for me to get it in!” – Meg

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“These are quick to make, bake beautifully in silicone cups, taste divine, and last for ages in the freezer. They also reheat nicely in the microwave in for 10–15 seconds, and retain their moisture. I almost never have lemons on hand, so I use Penzey’s Minced Lemon Peel in place of the zest.” – Jennifer

Whole Food Plant Based Lemon Poppyseed Muffins

Plant Based Lemon Poppyseed Muffins

Makes 12 muffins
Author: Molly Patrick

Ingredients

  • 4 large dates, pitted and soaked in boiling water for 10 minutes
  • cup unsweetened, non-dairy milk (155 ml)
  • 2 tablespoons lemon juice (zest before juicing)
  • cups old fashioned rolled oats (250 g / not instant / see note)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • cup unsweetened applesauce (175 g)
  • ¼ cup 100% pure maple syrup (60 ml)
  • 1 tablespoon vanilla extract
  • tablespoons lemon zest (zest before juicing)
  • 2 tablespoons poppy seeds

Instructions

  • Preheat oven to 350°F (175°C) and line your muffin tin with liners.
  • Mix the non-dairy milk and lemon juice together in a small bowl. Set aside for now.  
  • Place the oats, baking powder, baking soda, and salt in your blender and blend into a powder, about 15 seconds. Transfer to a large mixing bowl.
  • Drain the dates and discard the water. Transfer the dates to your blender, along with the non-dairy milk / lemon mixture, applesauce, maple syrup, and vanilla. Blend until smooth.
  • Transfer the blended liquid mixture to the large mixing bowl with the dry ingredients. Add the lemon zest and poppy seeds and gently mix (don’t over mix).
  • Divide the batter evenly between the 12 muffin liners.
  • Bake for 25-30 minutes and allow to cool before enjoying! 

Notes

To make these muffins gluten-free, be sure to purchase oats that specify gluten-free processing.

There are more plant based muffins waiting for you

A visual guide for making Plant Based Lemon Poppyseed Muffins

Wishing you a happy week. May it be filled with soul-satisfying plant-based yums like this.

Xo
Team Dirty

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Our Sweary Saturday Love Letters are written by our ex-boozer, ex-smoker, plant-loving co-founder, Molly Patrick.

7 Comments

  1. Peggy on April 30, 2021 at 5:14 am

    I am wondering if you have the nutrition information on your recipes? I’m trying to keep track of my macros, so Looking for the calorie count, protein, fat, and carbs.

    • Team Clean Food Dirty Girl - Karen on April 30, 2021 at 10:06 am

      Hi Peggy – At this time we do not calculate the nutrition information of our recipes. Check out this post for some background on why the CFDG Meal Plans have, so far, stayed away from calculating nutrition information. If you are motivated to do so, the best way to know this info would be to enter the ingredients of a particular recipe into a freely available nutrient tracker. ~Karen

  2. Andrea Henderson on January 11, 2022 at 5:37 pm

    5 stars
    I make these over and over and they never disappoint! They taste “healthy” but in the best way. They are simply delicious. I have five teenagers and they all love them too. I took them to book club at one point and my book club members were wary of them…and then ended up polishing off the whole batch. If you’re considering whether or not to make them – make them!

    • Stephanie from Team Dirty on January 12, 2022 at 9:53 am

      Aw, Andrea, we’re blushing!

      bashful the drawf blushing

      Thanks so much for the love. We think these muffins are brilliant, too!

      <3
      Stephanie + Team Dirty

  3. Nellie Goodman on January 12, 2022 at 7:52 am

    These are ridiculously good, thank you! I may add more lemon zest the next time for a more lemony flavor, but they are pretty close to perfection. I also made sure not to over bake them so they stayed moist and wow is my mouth happy!

  4. Ellen on April 24, 2022 at 12:28 pm

    5 stars
    Thank you for this wonderful recipe! I made them and am so happy to have a healthy version of my favorite muffin!

  5. Lauren on June 1, 2022 at 11:17 am

    4 stars
    I enjoyed these! I doubled recipe to have plenty to share. My friend thought was alittle dry and needed stronger lemon taste. She might be used to things with oil (the dry comment; she also tried it a few days after they were made).

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