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Friday, July 27, 2012

Muffins for Breakfast!


Now picture this:
Moist, sweet muffins with the sweet lemon taste you know so well...

That can only mean on thing- lemon poppy seed muffins!

Recently, I've been experimenting with baked oatmeal and thought to myself, why not try muffins? So here's a very simple recipe for lemon poppy seed muffins, a variation of the baked oatmeal from the Chocolate Covered Katie Blog (and who doesn't love her recipes?)

Lemon Poppy Seed Muffins (Single Serving-Makes 2 Muffins)

- 1/2 cup oats (quick oats were used)
- 1/4 cup applesauce
- 1/4 cup milk or water
- 1 tsp lemon extract
- 1/4 tsp poppy seeds
- 1/16th tsp salt
*optional* sweetener of choice
Preheat oven to 385 degrees.
Combine dry ingredients, then add wet ingredients
Pour into two muffin tin holes and cook for 20 minutes
Set oven to "high broil" for 3 more minutes

Notes: I used vanilla silk milk, so these were sweet enough that I didn't feel any sugar or extra sweetness was necessary. However, I would recommend adding 1 tsp of honey or sugar to complement the lemon taste of this recipe if you do not use a vanilla milk.

Possible Substitute: You can bake this all together in one 1-cup ramekin if you don't wish to have two muffins.

I'd love to see you try this recipe and hear what you think about it! I'm completely open to suggestion and would be happy to hear any changes you made!



  1. Lemon poppyseed is my all time favourite muffin flavour!! I haven't actually tried this recipe yet, but I have it book marked :)

  2. I recently made coconut flour lemon poppyseed muffins - such a winning combination! :)


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