Want a lemon poppy treat (AKA everyone’s fave flavor lately) but you don’t want 12 servings of it, and a ton of leftovers… gotchu.

This recipe makes one single-serving bakery-style muffin. And according to Gav this is the best thing I’ve ever made, but he says that a lot, so very curious to see what u think.

That zest and fluff factor is on point. Leftovers are not. We never eat boring desserts around here.

Let me know if you give this recipe a try!

Print Recipe

4.89 from 9 votes

Single-serving Lemon Poppyseed Muffin

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

Prep Time5

Cook Time25

Course: Breakfast, Dessert, Snack

Keyword: easy recipes, gluten-free, lemon, lemon poppyseed, low sugar, muffin, plant-based, poppyseed, single-serving, small-batch, vegan

Servings: muffin

Calories: 215kcal

Equipment

Jumbo or regular muffin pan

Ingredients

2 tbsp applesauce (30 g) sub mashed banana
1 tbsp (nut) milk (15 g)
2 tsp sugar (8 g) sub granulated sweetener, adjust to taste
1 tsp oil (5 g) add one more tsp for even richer texture
1 tsp lemon juice also add some lemon zest if you can
1/4 tsp vanilla extract
1/4 cup flour (30 g) gf all purpose if desired
1/2 tsp baking powder
1 tsp poppyseeds (3 g)

Instructions

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.
Enjoy your fresh muffin!

Notes

Pro-tip: If you want a really domey muffin, bake the first 5 minutes at 425F.
For an easy glaze mix 1 tbsp powder sugar with a couple of drops of lemon juice.
The muffin is sweet enough for breakfast. If you prefer a dessert muffin, increase sugar/sweetener.

Nutrition

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