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+ servings

Lemon Poppy Seed Muffins

Servings 12 muffins (I think!)
Author Molly Patrick of Clean Food Dirty Girl


  • 4 large dates pitted and soaked in boiling water for 10 minutes
  • 1 heaping tablespoon lemon zest
  • 3/4 cup unsweetened, non-dairy milk (235ml)
  • 2 tablespoons lemon juice
  • 2 1/4 cups regular rolled oats (225g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups unsweetened applesauce (400g)
  • 1/4 cup 100% pure maple syrup (60ml)
  • 1 tablespoon vanilla extract
  • 2 tablespoons poppy seeds


  1. Preheat oven to 350°F (175°C) and line your muffin tin with liners.

  2. Zest your lemon and set aside for now. Add the non-dairy milk and lemon juice to a small bowl. Mix and set aside for now.  

  3. 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.

  4. Drain and discard the date water and transfer the dates to your blender, along with the non-dairy milk / lemon mixture, applesauce, maple syrup and vanilla. Blend until smooth.

  5. 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).

  6. Divide the batter evenly between the 12 muffin liners.

  7. Bake for 30 minutes and cool before munching! 

Recipe Notes


  • Using coconut milk is a yummy option for this recipe.
  • The muffins will get more firm as they set.