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Lemon Poppyseed Muffins

February 19, 2018 · Natalie 69 Comments

Moist fluffy lemon poppyseed muffins made with yogurt, almond flour, and meyer lemons for a citrusy-sweet, seed-speckled snack! Vegan and grain-free.

I realize I haven’t fully taken advantage of citrus season so far this year, but when it’s cold I just don’t crave the lemony things. When it’s cold, cinnamon streusel or bust. However when it’s unusually hot for February – like I’m sweating, the pup’s panting, fans are on full speed because I refuse to turn on the AC in February level hot (also it may be broken…TBD) – then citrusy sweet baking starts sounding good. And if meyer lemons happen to still be in season…golden opportunities like this don’t come around often. It is our duty to embrace it.

And by embrace I mean with double batches of muffins. But you knew that, right? THIS is our meyer lemon poppyseed muffin making moment.

Can we just talk for a minute about how awesome you guys are? Because when I mentioned muffins on Instagram the other day, the outpouring of yummy flavor ideas and requests was crazyamazing. Not only do I appreciate the feedback so I can spend my time creating exactly what YOU are craving, but it also made me extra happy to jump in the kitchen and work on this recipe knowing you get just as jazzed about muffins as I do.

(Are you imagining an endless stream of jazz hands emojis now too?)

I even started a special list of exclusively muffin recipe ideas. At this point I could fill an entire month with nothing but muffin recipes. I will not. It would be epic. But I will not.

Now before you go calling me fancy with my MEYER lemons, know that a) regular lemons work too. b) it’s not like I hand picked them from my backyard citrus orchard – Trader Joe’s, less than two dollars a bag c) I haven’t eaten ice cream out of an actual bowl in…years. See, not fancy. Just extra sweet. Meyer lemons are a cross between a lemon and a mandarin orange, so the skin is more orange in color and the juice and flesh is sweeter than a normal lemon.

So besides the ~~fancy~~ lemon juice, these muffins also contain:

Lemon zest. Obviously.
Yogurt. Because history tells us that makes for a bomb muffin base. I used cashew milk yogurt, but other kinds work too (dairy or non-dairy).
Almond flour. Keeping these grain-free, but if you want an oat flour lem-pop (go with it) muffin, try this one.
Coconut sugar.
Tapioca starch.
Poppy seeds. Or you can use chia seeds, but they do add a subtle crunch.

You can make these muffins in a blender, but a bowl and a whisk is really all you need. These muffins are basic. I got six muffins with a little extra batter leftover for sampling, but I am not shy when it comes to filling a muffin tin so you may get more.

Glaze? You could, I considered it. This one would be perfect. But not a must.

Weirdly warm February – I know you are probably a sign of not good things for the world, but I’d be lying if I said I wasn’t enjoying the citrusy, summer-vibe muffin possibilities that come with.

Lemon Poppyseed Muffins

★★★★★ 5 from 10 reviews

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 muffins 1x
Category: muffins
Method: baking
Cuisine: american

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Description

Moist fluffy lemon poppyseed muffins made with yogurt, almond flour, and meyer lemons for a citrusy-sweet, seed-speckled snack! Vegan and grain-free.

Ingredients

Scale

2/3 cup (150g) non-dairy yogurt (*)
1/3 cup lemon juice (**)
1/3 cup (55g) coconut sugar
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1 tbsp lemon zest
1/2 cup (60g) tapioca starch (***)
2 cups (250g) almond flour (****)
3 tbsp (20g) poppy seeds

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Instructions

Preheat the oven to 350F.
In a large mixing bowl, combine the yogurt, lemon juice, and coconut sugar. Stir/whisk until combined and no lumps remain.
Add the baking powder, baking soda, salt, tapioca starch, almond flour, and lemon zest. Stir to form a thick batter.
Stir in the poppyseeds until evenly mixed.
Divide the batter into muffin tins filling each until it is level with the top of the pan. You will get 6-8 muffins depending on your pan.
Bake for 30 minutes at 350F or until golden brown and firm to the touch when you lightly press the center.
Remove from the oven and cool for at least 15 minutes before removing from the pan.
Enjoy! Keep leftovers in the fridge in an airtight container for up to a week.

Notes

*I used cashew yogurt, but any kind of yogurt will work. If it is quite thick, add a couple of tablespoons of nondairy milk (see video for proper consistency). **I used meyer lemons, but regular lemons are fine too. ***You can sub arrowroot or cornstarch. ****For an oat version, try this recipe instead.

Keywords: baking, snack, summer, vegan, paleo, gluten-free

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Fudgy Raspberry Brownies

February 14, 2018 · Natalie 183 Comments

Fruity and EXTRA fudgy berry-studded brownies. These easy raspberry blender brownies taste like (healthier) chocolate heaven! Vegan, gluten-free, paleo option.

THIS POST IS SPONSORED BY VITAMIX.

When I die no one can ever say: If only she had taken her Valentine’s desserts more seriously. After this year, 2018, we can be sure of that.

Chocolate and all the berries, it’s been real. But it would be wrong of me not to squeeze in just one last choco-berry treat on the actual day. They may not come in a heart shaped box or with a bouquet of roses. And they may require a little effort on your part. But these brownies, they love you. And after that first extra fudgy bite I’m pretty sure the feeling will be mutual.

Why you will ♥ them:

Fudginess. So. Much. Fudginess. Cakey brownie lovers, this is not your recipe.
Sweet and tart. And bitter and salty. Just a lot of flavors coexisting here.
Seven ingredients and made IN THE BLENDER.
Other berries will work too – blueberry brownies, strawberry brownies, cherry brownies, huckleberry brownies.
No added sugar, just what’s in the chips.
Tested oat AND almond flour options, because I love you.

If you are still not convinced, scroll down just a smidge. Helloooooooo…

Remember when I said this was a blender brownie recipe with exactly zero spoons or bowls required? That’s all true. And without a high speed blender these brownies would be a seedy disaster because raspberries = very seedy. So blend the bejeezus out of those berries until not a seed can be found before adding the rest of the ingredients.

Of course I used my beloved Vitamix, and not a single seed survived. If you don’t have a high speed blender, you will need to blend and then strain out the seeds.

Guess what? In honor of Valentine’s Day, Vitamix is running a flash promo starting at 3pm EST today (2/14) until 6pm EST tomorrow (2/15) for $100 off their Certified Reconditioned 780 (the one I used in this recipe and video). What I’m trying to say is you can get a Vitamix blender for $299 today. So that’s exciting.

If you’ve been sitting on the ol’ fence eyeing them for a while now, THIS IS YOUR MOMENT. I can’t recommend them highly enough. For proof of my deep Vitamix love, see any recipe video I’ve made ever.

I mean I know roses are pretty and all, but roses can’t make you a smoothie or nice cream or nut butters or no-bowl brownies. Just sayin.