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Lemon Oat Poppy Seed Blender Muffins

Lemon Oat Poppy Seed Blender Muffins

Quick, easy and better for you Lemon Poppy Seed Muffins made with wholesome oats, maple syrup and greek yogurt. Whipped up in minutes in the blender and easily made gluten-free. They’re tall, moist, fluffy and topped with a zingy lemon glaze.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Ingredients
  

For the muffins:

  • 2 3/4 cups old fashioned oats
  • 1/4 cup flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup greek yogurt
  • 2 eggs
  • 1/4 cup liquid egg whites or one more egg
  • 2/3 cup maple syrup
  • 1/2 cup oil
  • 1/4 cup lemon juice
  • Lemon zest
  • 2 tsp vanilla
  • 2 Tbsp poppy seeds

For the glaze:

  • 1 cup powdered sugar
  • 1-2 Tbsp lemon juice

Instructions
 

  • Preheat the oven to 425.

Make the muffins:

  • Add the oats, flour, baking powder, baking soda, salt, yogurt, eggs, egg whites, lemon juice, lemon zest and vanilla to the blender. Mix until smooth.
  • Fold in the poppy seeds.
  • Divide batter into muffin tins.
  • Place the muffin pan in the oven and lower the heat to 350.
  • Bake for 15-18 minutes.

Make the glaze:

  • Add the powdered sugar and lemon juice to a bowl and mix until smooth.
  • Drizzle over cooled muffins.

Video

Notes

*can use gluten-free all purpose flour.
Keyword Lemon Oat Poppy Seed Blender Muffins
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