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5 from 3 votes

Mini-batch Lemon Poppyseed Muffins

An easy mini-batch recipe for making two moist and flavorful lemon muffins 🍋
Prep Time5 minutes
Cook Time20 minutes
Course: Appetizer, Breakfast, Dessert, Snack
Cuisine: American
Keyword: easy recipes, gluten-free, lemon, lemon poppyseed, low sugar, muffins, plant-based, poppyseed, small-batch, vegan
Servings: 2 muffins
Calories: 116kcal

Equipment

  • Standard muffin pan

Ingredients

  • 2 tbsp applesauce (30 g) sub mashed banana
  • 1 tbsp (nut) milk (15 g) I used unsweetened almond milk
  • 1 tbsp sugar (12 g)
  • 1 tsp oil (5 g) add one more tsp for richer texture
  • 1 tsp lemon juice and zest adjust to taste
  • 1/4 tsp vanilla extract
  • 1/4 cup flour (30 g) gf all purpose if desired
  • 1/2 tsp baking powder
  • 1 tsp poppy seeds (3 g)

Instructions

  • Preheat oven to 350F and grease 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. Pro-tip: If you want a really domey muffin, bake the first 5 minutes at 425F.
  • Enjoy your fresh muffins!

Notes

  • To make a quick icing, whisk together 1 tbsp powder sugar with 1 tsp lemon juice, milk or maple syrup. Drizzle on the cooled muffins.

Nutrition

Calories: 116kcal | Carbohydrates: 21g | Protein: 2g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 117mg | Potassium: 43mg | Fiber: 1g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg