4largedates, pitted and soaked in boiling water for 10 minutes
⅔cupunsweetened, non-dairy milk(155 ml)
2tablespoonslemon juice (zest before juicing)
2½cupsold fashioned rolled oats (250 g / not instant / see note)
1teaspoonbaking powder
1teaspoonbaking soda
¼teaspoonsalt
⅔cupunsweetened applesauce (175 g)
¼cup100% pure maple syrup (60 ml)
1tablespoonvanilla extract
1½tablespoonslemon zest(zest before juicing)
2tablespoonspoppy 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.