Mini-batch Lemon Poppyseed Muffins
An easy mini-batch recipe for making two moist and flavorful lemon muffins 🍋
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) omit or sub 1 tbsp blueberries, fresh or frozen
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). Your muffin batter should be pourable and spreadable. If it's thick like cookie dough, add a tsp water and mix again. If it's too wet and runny like pancake batter, add a tsp flour and mix.
- Fold in poppy seeds.
- Transfer to muffin pan and bake 20-25 minutes.
- Enjoy your fresh muffins!
Notes
- Pro-tip: If you want very domey muffins, bake the first 5 minutes at 425F.
- The muffins are sweet enough for breakfast and dessert. If you prefer a dessert muffin, increase sugar/sweetener or add the glaze below.
- For an easy glaze:
- Whisk together 1 tablespoon powdered sugar with a couple of drops of lemon juice until smooth.
- Drizzle over cooled muffins.
Nutrition
Serving: 1 muffin | Calories: 116kcal | Carbohydrates: 21g | Protein: 2g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 117mg | Potassium: 43mg | Fiber: 1g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg