Full of zesty lemon flavor and tasty poppy seeds, these muffins are a great morning treat or snack.
Ingredients
- 4 large dates pitted and soaked in boiling water for 10 minutes
- ⅔ cup unsweetened non-dairy milk (155 ml)
- 2 tablespoons lemon juice zest before juicing
- 2½ cups old fashioned rolled oats 250 g / not instant / see note
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup unsweetened applesauce 175 g
- ¼ cup 100% pure maple syrup 60 ml
- 1 tablespoon vanilla extract
- 1½ tablespoons lemon zest zest before juicing
- 2 tablespoons poppy 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.