Lemon poppyseed muffins: a classic combination that never gets old. Perfect for a quick breakfast or healthy snack on the go. Super simple, delicious, and healthy.
I don’t know about you, but I am SO ready for spring. At least here in the midwest, this winter has dragged on long enough. A day here or there of warmer temperatures, and then…snow. I’m over it. In an attempt to make it feel more like spring, I took matters into my own hands with these bright, lemon bursting flavor muffins that scream spring.
The base of these muffins is oat flour. Have you tried it? It couldn’t be more simple, no need to buy an extra flour. Simple grind oats in a blender or food processor until they resemble flour. Whole grain for the win! Along with the oat flour, ricotta cheese is used to add moisture. If you don’t have ricotta cheese on hand, you could likely substitute greek yogurt.
One recommendation I have is to use fresh lemon juice, and not the stuff from the bottle. It really does make a difference here. Not to mention, you need the whole lemon for the zest anyways.
And there you have it! These muffins are delicious warm and fresh from the oven, but are great to make ahead for quick breakfasts or snacks throughout the week. Bright, fresh lemon flavor, the perfect amount of sweetness, and all the heart-healthy benefits of oats. What’s not to like?! Enjoy! 🙂
- 2 cups oats, ground into oat flour (measured before blending)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ¼ cup honey
- ¼ cup melted coconut oil (can sub vegetable or canola oil)
- ½ cup ricotta cheese
- 2 tablespoons lemon zest
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon pure lemon extract
- 2 tablespoons poppy seeds
- Preheat oven to 350 degrees. Grease 12-count muffin tray with nonstick spray or use muffin liners. Set aside.
- In a high speed blender or food processor, grind the 2 cups of oats until they resemble flour. Stir in the baking soda and salt and set aside.
- In a microwave safe bowl, warm coconut oil in microwave until melted (about 15-30 seconds). Let cool slightly, Beat in eggs, honey, ricotta cheese, lemon zest, lemon juice, lemon extract, and poppy seeds. Pour oat flour mixture into wet ingredients and stir gently until combined.
- Spoon batter evenly until each cup; there should be enough for 12 muffins. Bake at 350 degrees for about 18-22 minutes. Let cool before removing from pan.
looks delicious