Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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vegan, gluten-free, paleo, cupcakes & muffins, oil-free, sweet · February 19, 2018

Lemon Poppyseed Muffins

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

Lemon Poppyseed Muffins

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.

Lemon Poppyseed Muffins

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.

Lemon Poppyseed Muffins

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.

Lemon Poppyseed Muffins

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.

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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

Instructions

  1. Preheat the oven to 350F.
  2. In a large mixing bowl, combine the yogurt, lemon juice, and coconut sugar. Stir/whisk until combined and no lumps remain.
  3. Add the baking powder, baking soda, salt, tapioca starch, almond flour, and lemon zest. Stir to form a thick batter.
  4. Stir in the poppyseeds until evenly mixed.
  5. 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.
  6. Bake for 30 minutes at 350F or until golden brown and firm to the touch when you lightly press the center.
  7. Remove from the oven and cool for at least 15 minutes before removing from the pan.
  8. 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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In: vegan, gluten-free, paleo, cupcakes & muffins, oil-free, sweet · Tagged: breakfast, citrus, coconut sugar, snack, video, yogurt, baking, healthy, dairy-free, egg-free, almond flour, meyer lemons

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Comments

  1. Lyla says

    February 19, 2018 at 11:48 am

    These sound great-looking forward to making them! 🙂 If I wanted to change them to almond poppy seed muffins sometime(just for funsies!), how would you recommend I do that? Thank you so much!

    ★★★★★

    Reply
    • Natalie says

      February 19, 2018 at 12:18 pm

      Oooh that sounds yummy! Just sub the lemon juice for more yogurt, leave out the zest, and add 1 tsp almond extract 🙂

      Reply
      • Lyla says

        February 21, 2018 at 1:42 pm

        I will try that- Thank you! 😁

        Reply
  2. kd12 says

    February 19, 2018 at 12:07 pm

    How would you adjust the recipe if using regular lemons? Thanks — can’t wait to try this recipe!

    Reply
    • Natalie says

      February 19, 2018 at 12:17 pm

      No adjustments necessary, it will be fine with regular lemons as is 🙂

      Reply
  3. Jess @choosingchia says

    February 19, 2018 at 12:27 pm

    Ah! I was one of the people who requested lemon poppyseed on Instagram so I’m so happy to see them on your blog! I’ve been going through a bit of a poppyseed obsession lately. Love that they’re made with almond flour too!

    Reply
  4. Nisha / Rainbowplantlife says

    February 19, 2018 at 1:32 pm

    I like that you’re taking advantage of citrus season by making muffins. A girl after my own heart! Love the classic combo of lemon poppyseed – reminds me of much less healthier muffins I used to eat in high school hehe.

    Reply
    • Natalie says

      February 20, 2018 at 9:39 am

      Haha if your HS muffins also came individually wrapped, jumbo-sized, and vey sweet I think I know just the ones you are talking about😆 Honestly when life (or anyone really) hands me lemons my first thought is poppyseed MUFFINS!

      Reply
  5. Carolina says

    February 19, 2018 at 1:40 pm

    Hi Natalie… Those muffins looks tremendously delicious!
    Would it work if I replace the yogurt for cashew milk?
    Thank you very much for sharing!
    Carolina

    ★★★★★

    Reply
    • Natalie says

      February 20, 2018 at 9:40 am

      Hmm I don’t think cashew milk alone will be thick/rich enough to work here, I am afraid they will turn out gummy if you do. You are welcome to try it, but I can’t guarantee what the texture will be like. Sorry!

      Reply
  6. Ashley says

    February 19, 2018 at 3:49 pm

    Love these! I always have a produce drawer full of Meyer lemons all winter and muffins are the quickest/easiest baked good to whip up. You should work on a quinoa flour version too 😉

    Reply
    • Natalie says

      February 20, 2018 at 9:43 am

      Oooh luck you! Like i said, I was a little late to the citrus game this year but I adore meyer lemons when I can get them. They make such a yummy homemade lemonade too. Haha quinoa flour would actually make for a wonderful lemon poppyseed muffin, don’t you think 😀

      Reply
  7. Pam says

    February 20, 2018 at 5:24 am

    When do I add the poop seeds?

    ★★★★★

    Reply
    • Natalie says

      February 20, 2018 at 9:55 am

      Oops skipped that step, thanks for letting me know! Stir them in at the very end after everything else is mixed. Hope you enjoy Pam!

      Reply
  8. The Vegan 8 says

    February 20, 2018 at 10:53 pm

    Ok, I’m dying laughing at the comment above….”poop seeds” bahahaha! I know it was a typo, but I busted out laughing! Aside from that, these muffins look INCREDIBLE girl! Lemon and poppyseed are one of my all-time favorite combos. So so good! If I’m not craving chocolate, I’m craving lemon or orange and my heart is equally happy with both. I love almond flour with lemon, it tastes so buttery and delicious and bright. And of course I’m loving the yogurt addition. I’m going broke with how much yogurt I buy, lol. These are so fluffy and that texture looks dreamy in that first shot! It’s almost 10 pm and I’ve been running errands all day (crazy busy week) and I”m starving right now and could really go for a full batch of these right now!! They are beautiful!

    Reply
    • Natalie says

      February 21, 2018 at 8:24 am

      Hahahhaha!! Funny thing is I honestly didn’t even notice the typo😂 I toyed with the idea of a chocolate muffin with blood orange glaze (which I still want to do) because citrus and chocolate are two of my faves too, but both lemon poppyseed muffins and brownies in my fridge separately is okay with me too. Yikes errands until 10pm sounds CRAZY! Wish I could’ve sent you a late night batch, but I appreciate the comment even after all that running around💛

      Reply
    • ani kay says

      February 23, 2018 at 10:13 am

      I didn’t laugh out loud until I read your comment, laughing at the other comment, lol!

      Reply
  9. Kendra says

    February 21, 2018 at 8:06 pm

    These muffins turned out amazing!!! I may have eaten one too many 😜. Have you tried using the solid portion from coconut milk instead of yogurt? I used a Greek yogurt today because I couldn’t find any non dairy at the grocery store that didn’t have really weird ingredients. My family tolerates dairy in small amounts but it would be nice if the coconut milk solid worked. Thanks in advance!!

    ★★★★★

    Reply
    • Natalie says

      February 21, 2018 at 10:31 pm

      Woohoo!! I am so happy you liked them🤗 Ha they disappeared embarrassingly fast around here too. I thought about trying it with the cream from full fat coconut milk, although I worry it will actually be too much fat/moisture with the almond flour as well and make them mushy or heavy. It may be better to try like full fat coconut milk shaken instead of just the cream but a little less (like 1/2 cup or so). I haven’t had time to test it yet though, so you will have to experiment😊

      Reply
      • Kendrs says

        February 22, 2018 at 8:03 am

        I will do some experimenting and keep you posted on how things turn out!

        Reply
  10. Marie says

    February 24, 2018 at 3:54 pm

    Such good flavor but mine started sinking from the gooey sticky texture. The only difference in ingredients was that I used unsweetened coconut yogurt. Any tips?? I so badly want these to work and be a staple recipe.

    Reply
    • Natalie says

      February 24, 2018 at 9:20 pm

      Hi Marie! It sounds like they were too moist, did you measure by weight or volume? I’d recommend adding more flour or less yogurt next time. Hope the next batch turns out perfect!

      Reply
      • Marie says

        February 24, 2018 at 9:47 pm

        I measured by volume. I was wondering if your cashew yogurt is thicker than my coconut yogurt. I’m afraid of adding too much extra flour and having them too thick/dry. Is there a good guideline to follow for how much to add at a time? Thanks!!

        Reply
        • Natalie says

          February 24, 2018 at 10:38 pm

          Usually coconut yogurt is thicker in my experience, my cashew yogurt was quite thin and pour-able. Coconut yogurt can be higher in fat which could add more moisture as well. Measuring almond flour can vary quite a bit depending on how loose/packed it is so weight would be great if you have a scale. But regardless I recommend adding more flour 1/4 cup at a time. Hope that helps!

          Reply
          • Faustine says

            March 4, 2018 at 9:34 pm

            I got the same result using coconut yogurt and volume as well but they were still really good! ^^

            ★★★★★

          • Natalie says

            March 5, 2018 at 8:04 am

            Oh no😬 I better test it with coconut yogurt myself and try to figure out what the issue is. Thanks for letting me know!

  11. Mandy says

    February 26, 2018 at 8:24 pm

    I don’t know…a month filled with muffin recipes sounds pretty spectacular to me! Mmmmmm, gimme all the citrus! I’ve always been a lemony person, but for some reason it’s been heightened lately and now I need these muffins asap. Must get poppy seeds! Hehe!! I used to think Meyer lemons were super fancy…and expensive, but Trader Joe’s showed me otherwise 😉 Kinda funny, but I’ve been sitting on posting a few muffin recipes here, but I’ve been so hooked on making your chocolate chip ones (three times now…no shame), that I haven’t typed anything up! So I’m guessing that I’ll love these just as much! <3

    Reply
    • Natalie says

      February 27, 2018 at 10:19 am

      Where would we be without trader joes? I walked into the produce section with the idea for some sort of citrusy recipe in mind and it was just meyer lemons and blood oranges and all the best wintery fruits everywhere! POST THEM. The muffins I mean. Maybe we can make muffin week a joint venture haha😊 But seriously, I’d love an excuse to make more muffins and not even have to worry about the recipe part myself!

      Reply
  12. Neve says

    February 26, 2018 at 10:28 pm

    Do you have the nutrition facts for this recipe?

    Reply
    • Natalie says

      February 27, 2018 at 10:16 am

      I just added the nutrition label to the post, right below the recipe card now 🙂

      Reply
  13. Faustine says

    March 4, 2018 at 9:39 pm

    I juste made them for an afternoon with friends and they were really good although I don’t know if I can really say I made this recipe given that I couldn’t find poppy seeds so I used sesame seeds! :’D I got the same too-moist texture as someone else commented about because I used coconut yogurt, next time I’ll measure by weight and use actual poppy seeds!
    I am so full of muffins right now… Thanks for another great recipe! 🙂

    ★★★★★

    Reply
    • Natalie says

      March 5, 2018 at 8:06 am

      I am not sure why that is happening, but I would suggest adding more flour (about 1/2 cup and see if that fixes it). The seeds shouldn’t make a difference, I actually used chia one time even 🙂 Well I am happy you are still enjoying them Faustine, as always thanks for the feedback <3

      Reply
  14. Alison says

    March 12, 2018 at 2:14 am

    Hi there! These look so good! Just wondering if that was 6 regular or Texas-sized muffins? Thanks.

    Reply
    • Natalie says

      March 12, 2018 at 10:46 am

      I’ve never heard of a “Texas-sized muffin” so I just googled it and wow that is what my muffin-loving life has been missing😮 Haha! But no, these were just normal sized😊

      Reply
  15. Briana says

    March 21, 2018 at 10:09 pm

    Another successful muffin recipe! I used plain lavva yogurt (my favorite dairy free coconut yogurt with no added sugar!) and mixed in 2 tablespoons of flax milk, as it’s a thick yogurt. I cooked them about 10 minutes longer and sprinkled the top with coconut sugar before baking as I like my muffins crunchier on the top. Next time I’ll have to make a double batch!

    ★★★★★

    Reply
    • Natalie says

      March 22, 2018 at 12:47 pm

      Ooh I haven’t tried that brand yet, sounds awesome! I am so happy they turned out well, and I love that topping idea–thank YOU for the inspo🤗 Enjoy, Briana!

      Reply
  16. Adela says

    March 22, 2018 at 4:07 am

    Can I change coconut sugar on honey? In my country we havn’t this sugar. And if I use honey, I will have to put more flour, right? Or it doesn’t work?

    ★★★★★

    Reply
    • Natalie says

      March 22, 2018 at 12:46 pm

      You can certainly try it and yes you will probably need an extra 1/2 cup flour or so, but I haven’t tested it so I can’t say for sure what the texture will be like. Good luck!

      Reply
  17. Jasmine says

    April 8, 2018 at 12:06 pm

    Would the non dairy yogurt have to be plain or vanilla?

    Reply
    • Natalie says

      April 8, 2018 at 2:39 pm

      I used unsweetened plain yogurt, but either is fine 🙂

      Reply
  18. Joyce Herrman says

    April 27, 2018 at 8:54 am

    Can you use oranges instead of meyer lemons?

    Reply
    • Natalie says

      April 27, 2018 at 4:37 pm

      Absolutely! Any citrus will work really, sounds delish🍊🍊

      Reply
  19. Dahla says

    June 7, 2018 at 4:34 am

    Hi Natalie!

    I been wanting to try your muffin recipe so bad, however there aren’t any almond flour or oat flour in my city. What other alternative flour would you suggest me to use and how much of flour do I use for this recipe?

    Thank you so much, looking forward for your reply! 🙂

    Reply
    • Natalie says

      June 7, 2018 at 5:25 pm

      Hmm you could try subbing buckwheat or quinoa flour in the oat flour recipe, or spelt flour would be great if you can do gluten. Can you find almonds or cashews near you? If so and if you have a high powered blender, you could grind your own nut flour too! Hope that helps😊

      Reply
  20. Christine says

    June 25, 2018 at 11:23 am

    Why can’t I use oat flour in this receipe?

    Reply
    • Natalie says

      June 25, 2018 at 6:01 pm

      I haven’t tested this one with oat flour and oat flour will make them more dry/gummy, but you can try it if you want. Or I have this oat flour lemon poppyseed muffin instead: https://www.feastingonfruit.com/vegan-lemon-poppy-seed-muffins/

      Reply
      • Christine says

        June 26, 2018 at 4:03 am

        Thank you Natalie! I’ve been wondering about the difference between out flour and nut flour for some time and why you sometimes point out using the different kinds in different receipes. Good to know that oat can have this effect and I gues the maple syrup and apple sauce in the alternate receipe are the ones to bring it to a nicer consistency?

        Reply
        • Natalie says

          June 26, 2018 at 10:16 am

          Yep, the other ingredients and ratios in the other recipe will help with the texture. Plus I know and have tested that recipe with oat flour unlike this one, so I can guaranteed a good muffin for you as opposed to just guessing amounts to recommend. In general, nut flours are higher fat so work well in an oil-free and low fat recipe. Oat flour tends to do better in recipes with some other kind of fat source in it because it’s naturally so low in fat, but you can make it work in lower fat recipes too with enough other moisture-adding ingredients. Hope that makes sense!

          Reply
          • Christine says

            June 26, 2018 at 3:04 pm

            Thank you! This helped a lot! 🙂

  21. Emma McLaughlin says

    June 29, 2018 at 12:00 pm

    Can I do 1 cup of oat flour and 1 cup of almond? Would it turn out the same? And thanks for all your wonderful recipes!

    Reply
    • Natalie says

      June 29, 2018 at 5:34 pm

      That’s the fluor combo I did in this lemon cake, so maybe just make this recipe but in muffin form instead: https://www.feastingonfruit.com/lemon-yogurt-bundt-cake/

      Reply
  22. Alison says

    October 20, 2018 at 5:46 am

    This is a really great recipe – thank you! I use applesauce instead of yoghurt, and it works a treat! xx

    Reply
    • Natalie says

      October 20, 2018 at 3:06 pm

      I am so glad you liked them, Alison! And the applesauce worked too, good to know 🙂 Enjoy the rest of the batch and have a wonderful weekend!

      Reply
  23. Diane says

    February 23, 2019 at 7:36 pm

    These turned out so good, I could eat them all!
    I used coconut yogurt and luckily had no problem, I used zest from a whole lemon
    Definitively a keeper
    Good job, thank you for sharing

    ★★★★★

    Reply
    • Diane says

      February 23, 2019 at 8:15 pm

      Natalie, do you think these would work if you used orange juice in place of the lemon juice, orange zest and cranberries or craisins in place of the poppy seeds?

      Reply
      • Natalie says

        February 24, 2019 at 11:37 am

        YES! I love that idea, they sound delicious already🍊😋

        Reply
    • Natalie says

      February 24, 2019 at 11:37 am

      So happy you liked them too!

      Reply
  24. mckenize cole says

    August 19, 2019 at 3:30 pm

    can you use applesauce instead of yougrt

    Reply
    • Natalie says

      August 19, 2019 at 4:30 pm

      You can but they may be a little bit more dense/gummy 🙂

      Reply
      • mckenize cole says

        August 19, 2019 at 4:31 pm

        thanks KNOW ANY OTHER GREAT RECIPES

        Reply
        • Natalie says

          August 20, 2019 at 1:04 pm

          For lemon poppyseed muffins? What exactly are you looking for?

          Reply
          • mckenize cole says

            August 20, 2019 at 1:48 pm

            any other lemon poppy seed things