Thursday, June 6, 2013

Lemon Poppy Seed Oat Muffins

Muffins again? I know, but I'm not sorry. I had an urge to make muffins, so I decided to make the most out of the urge and experiment with multiple recipes. Hence, I give you experiment #2....lemon poppy seed!

These muffins are slightly more traditional than the Thin Mints Muffins (although not quite as decadent!). They are perfect for an easy breakfast or on-the-go snack. If you want to use them for dessert, you could top them with a glaze!
Lemon Poppy Seed Oat Muffins

by The Oatmeal Artist
Prep Time: 5 min
Cook Time: 15 min
Ingredients (~2 dozen mini muffins)
  • 3 overripe bananas
  • 1 cup milk of choice
  • juice of 2 lemons (~6 tbsp)
  • 1 tbsp lemon extract
  • 1 tbsp honey or agave
  • 2 cups oat flour
  • 1 cup instant oats (I use Country Choice Organic)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1-2 tbsp poppy seeds
  1. Preheat oven to 350 degrees F and spray muffin tins with nonstick spray.
  2. In a blender or food processor, combine bananas with milk, lemon juice, and lemon extract. Puree until the mixture is smooth and homogeneous.
  3. In a large mixing bowl, mix together oat flour, oats, baking powder, baking soda, and salt. Add wet ingredients to the oat mixture and stir.
  4. Stir in poppy seeds. Start with 1 tbsp and increase if desired.
  5. Fill the muffin tins so they are about 5/6 full. (Note: because the muffins are made with oats, they will not rise as much as conventional muffins.)
  6. Bake in oven for about 15 minutes. Allow to cool before removing from pan.
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**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

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