Lemon Poppy Seed Muffins
Photo Credit: Kite Hill

Lemon Poppy Seed Muffins


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Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Total Time: 45 minutes
Course: Breakfast
Keyword: almond milk, kite hill, plant-based, yogurt
Servings: 9 muffins
Author: Kite Hill


  • 2 batches flax eggs
  • 3/4 cup unsweetened applesauce
  • 1/3 cup meyer lemon juice
  • 1 tablespoon meyer lemon zest
  • 1 teaspoon of vanilla or lemon extract (optional)
  • 1/2 cup plain Kite Hill almond milk yogurt
  • 1/4 cup maple syrup or agave nectar (sub honey if not vegan)
  • 1/3 cup natural cane sugar
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoon baking soda
  • 1 tablespoon of poppy seeds (optional)
  • 1/2 cup rolled oats
  • 1/2 cup almond meal (sub whole-wheat pastry flour if no almond meal)
  • 1 cup whole-wheat pastry flour (or sub unbleached all-purpose)
  • 1 cup powdered sugar
  • 2 tablespoons plain Kite Hill Greek-style almond milk yogurt

For the glaze:


  • Preheat oven to 375 degrees. Line a standard muffin tin with paper liners.
  • Assemble flax eggs in a large mixing bowl. Allow it to rest for a few minutes.
  • Add applesauce, lemon juice and zest, Kite Hill almond milk yogurt, maple syrup or agave, cane sugar, baking soda, salt and whisk for 45 seconds. Note: Lemon juice and baking soda will cause the mixture to foam. because the lemon juice will react with the baking soda.
  • Add flour, almond meal and oats and stir until evenly combined (Note: careful not to over-mix) The mix should be thick and not pourable.
  • Stir in the poppy seeds whisk once more.
  • Divide batter evenly between muffin tins.
  • Bake for 17-22 minutes (or until the toothpick comes out clean when inserted in the middle of the muffin). Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack.
  • Whisk the glaze ingredients together until a thin, pourable glaze is formed. Drizzle the glaze over the muffins and enjoy!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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