Lemon Poppy Seed Oat Muffins

Lemon Poppy Seed Muffins (from The Oatmeal Artist)


  • 3 overripe bananas
  • 1 cup unsweetened soy or almond milk
  • juice of 2 lemons (~6 tbsp)
  • 1 tbsp lemon extract
  • 2-3 medjool dates
  • 2 cups oat flour
  • 1 cup rolled oats
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1-2 tbsp poppy seeds


  1. Preheat oven to 350 degrees F and line a muffin pan or use a silicone muffin pan.
  2. In a blender or food processor, combine bananas with soy or almond milk, lemon juice, lemon extract and medjool dates. Blend until the mixture is smooth.
  3. In a large mixing bowl, mix together oat flour, oats, baking powder, and baking soda. Add wet ingredients to the oat mixture and stir.
  4. Stir in poppy seeds. Start with 1 tbsp and increase if desired.
  5. Fill the muffin tins so they are about 5/6 full.
  6. Bake in the oven for about 15 minutes. Allow to cool before removing from pan.
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