lemon poppyseed

Recipe makes one bakery-style muffin (or two regular).

Single-serving Lemon Poppyseed Muffin

tbsp applesauce ((30 g) sub mashed banana)

tbsp nut milk ((15 g))

tsp sugar ((8 g))

tsp oil ((5 g))

lemon juice and zest

tsp vanilla extract

flour ((30 g) gf all purpose if desired)

tsp baking powder

poppy seeds ((3 g))

Preheat oven to 350F and grease one jumbo or two regular sized muffin cavities or use liners.

Mix applesauce, milk, sugar, oil, vanilla, lemon juice, zest.

Whisk together flour, and baking powder, pinch of salt.

Combine the two (don’t overmix, only fold).

Fold in poppy seeds.

Transfer to muffin pan and bake 20-25 minutes. Pro-tip: If you want a really domey muffin, bake the first 5 minutes at 425F.

Enjoy your fresh muffin!

<em>Zesty, Creamy, and full of Flavor, these Lemon Poppyseed Energy Bites are made with only 7 healthy ingredients! A quick &amp; easy on-the-go snack.</em>

Lemon Poppyseed Energy Bites

½ cup Quick-Cooking Oats

Raw Cashews

tbsp Cashew Butter

Real Maple Syrup (see notes)

Lemon

tsp Vanilla Extract

tsp Poppy Seeds

Salt

First, add the Oats to your Blender or Food Processor and process until a fine flour forms. Toss in the Cashews and pulse until finely ground as well.

Add all remaining ingredients except for the Poppy Seeds to the Blender and pulse/process until a thick, uniform dough forms. Pulse in the Poppyseeds until well combined, or transfer the mixture to a bowl and fold them in by hand.

Use a 2 tbsp scoop to measure out each ball, and roll each ball in between your hands until it forms an even circle. Store these bites in the fridge for up to 10 days, or in the freezer for up to a month. If you opt for the freezer, let each ball thaw for 5-10 minutes before enjoying.

I have tried this recipe with cashew butter and peanut butter. I think I prefer the peanut butter better!

Absolutely loved these!! But, just wondering what the calories are?

I just watched your video about spring desserts on Youtube and started making these before the video ended... haha
I absolutely LOVED them! I made them with almond butter, which added a nice flavor. 
Thank you so much for the recipe!

Wow, they are seriously so delicious! Definitely my new favorite snack. Thank you so much for this yummy recipe!

So delicious and very filling!! I NEED to make your lemon bars next. Thanks so much, Caitlin!

This is so dang delicious! My boyfriend raves about them too, they are a great snack!

Love the flavor and super easy to make. Mine are really wet though. Maybe I had a really juicy lemon?  Will make again and try adding the juice little by little.

Just made these! Was always super hesitant to make any sort of 'energy bite balls' since we don't have a food processor, but this worked great! Was careful not to overwork the blender, and easily halved the recipe to make sure they wouldn't go to waste - definitely should have been the whole size!

No issues with making the recipe. I used peanut butter since that's what we had on hand, and added some coconut flakes on the outside but honestly the sweetness level is perfect and the poppyseeds add a great crunch. Will definitely be making these again!

I just made these for the second time and they are kind of the perfect snack/post meal sweet bite for me. I was pretty generous w the poppyseeds. I did add about 2 tablespoons of almond flour because it seemed like the mixture was too wet at first. My only potential complaint about this recipe is that juice of one lemon can be such a variable amount that it leaves some uncertainty! Sort of wish it was written in tbsps or something. But it wasn’t a big issue. Thank you for this recipe!

These Vegan Lemon Poppyseed Pancakes are made in a few minutes in the blender with minimal ingredients - all gluten-free and dairy-free! These oat-based pancakes are lemony, loaded with flavor, and so easy to make.

Vegan Lemon Poppyseed Pancakes

almond milk

lemon juice

Bob’s Red Mill gluten-free rolled oats

applesauce banana

maple syrup

baking powder

salt

vanilla extract

poppy seeds

In a blender, combine the almond milk, lemon juice &amp; zest, oats, applesauce or banana, maple syrup, baking powder, kosher salt, and vanilla.

Blend for 30 seconds until the oats are broken down and smooth. Stir in the poppy seeds. Let the batter stand for 5 minutes to thicken up while you heat the skillet or griddle pan.

While the batter thickens, heat up a skillet or griddle pan to medium heat. Once pan is hot, add a bit of coconut oil to grease the pan, and then add 1/4 cup of batter to the pan. Cook for 2 minutes or until the edges look cooked, before flipping gently, and cooking for another 1-2 minutes, or until golden brown. Repeat until all of the batter is gone, adding more coconut oil between each pancake if needed. If you’re using a griddle or large pan, you can do more than one at a time.

Serve warm, with yogurt, lemon curd, maple syrup, fruit, and/or nut butter!

If saving for later, store wrapped in plastic wrap in the refrigerator. Reheat in the microwave for 15 to 30 seconds.

I made the pancakes and they were great! Thanks for the recipe! 

I made these the other day and they were super fluffy and delicious! I put blueberries on top and tried some with lemon curd and the rest with just maple syrup - both options were great! I will be making these again for sure.

These are absolutely fabulous, our new favorite!! ❤️

So delicious. One of the best GF pancake recipes that I have tried.....and I have tried many! BONUS, they are super simple to make. Rachel you are great at what you do. Please keep doing it!!

I made these and they were great. I made some changes because I’m always tempted to experiment!  I also wanted a higher protein and fat content. In place of the second cup of oat flour, I used a combination of coconut flour, hemp flour, almond flour, and buckwheat flour. I used small quick-cooking oats and just mixed it by hand. I swapped coconut sugar for the maple syrup, and added some coconut yogurt, and about 1/3 cup of GF sourdough discard. I’m not vegan, so I added two eggs as well. Plus about a cup of blueberries to the batter at the end. They were fluffy and delicious! Thanks so much for all your recipes! They are stellar! 

Soft, citrusy, and so versatile! These Lemon Protein Balls are the perfect healthy snack! They’re gluten-free, vegan,  nut-free, and no-bake! Such a refreshing little treat to have on hand!

Top 4 lemon poppyseed recipes from across the web

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Single-serving Lemon Poppyseed Muff...

Lemon Poppyseed Energy Bites

Vegan Lemon Poppyseed Pancakes

Lemon Protein Balls (No-Bake!)

Top 4 lemon poppyseed recipes from across the web

The most viewed lemon poppyseed recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Single-serving Lemon Poppyseed Muff...

Lemon Poppyseed Energy Bites

Vegan Lemon Poppyseed Pancakes

Lemon Protein Balls (No-Bake!)

The most viewed lemon poppyseed recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine