snowy mountain

Lemon Poppyseed Muffins

Lemon and poppyseeds just go really well together. See for yourself! These are moist and sweet enough.

Total time: 40 min. Makes 12 muffins.

Materials: 1 mixing bowl; processor; measuring vessels; grater/zester; muffin tin. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • 4 oz unsweetened apple sauce
  • 12 Deglet Noor (or 6 Medjool) dates
  • ¾ cup buttermilk (or milk with lemon)
  • 2 eggs
  • Zest of 1 lemon
  • Dash vanilla, if you have it
  • ¾ cup almond flour
  • 1 cup brown rice or all-purpose flour
  • 2 tsp baking soda
  • Poppyseeds
lemon poppyseed muffin


  1. Preheat oven to 350˚F. Butter muffin tin. If using milk instead of buttermilk, add a squeeze of lemon juice to the ¾ cup of milk. Chop 12 Deglet Noor (or 6 Medjool) dates.
  2. In a processor, pulse together the 4 oz apple sauce, dates, and the ¾ cup buttermilk. Transfer to mixing bowl.
  3. Add the 2 eggs and mix well. Mix in the lemon zest and vanilla.
  4. In a measuring cup, measure the 1 cup brown rice flour, ¾ cup almond flour, 2 tsp baking soda, and poppyseeds as desired.
  5. Add the flour mixture to the wet ingredients. Mix until barely just combined.
  6. Bake at 350˚F for ~30 min. (I recommend buttering the muffin tin, as these may stick to muffin wrappers.)

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