Go Back
Whole Food Plant Based Lemon Poppyseed Muffins

Whole Food Plant Based Lemon Poppyseed Muffins

Makes 12 muffins
Author: Molly Patrick


  • 4 large dates, pitted and soaked in boiling water for 10 minutes
  • tablespoons lemon zest
  • cup unsweetened, non-dairy milk (155ml)
  • 2 tablespoons lemon juice
  • cups regular rolled oats (250g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • cup unsweetened applesauce (175g)
  • ¼ cup 100% pure maple syrup (60ml)
  • 1 tablespoon vanilla extract
  • 2 tablespoons poppy seeds


  • Preheat oven to 350°F (175°C) and line your muffin tin with liners.
  • 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.  
  • 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 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.
  • 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 cool before munching! 


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