These oat flour lemon poppy seed muffins are one of my new favorite gluten-free muffins! So soft and fluffy with a light flavor that is to die for!
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For a while now I’ve been pretty gluten-free muffins to take to work with me for breakfast. I have been making these oat flour chocolate chip muffins but was craving something less sugary.
So I went searching for a good lemon muffin recipe. I looked at a few recipes but ultimately decided on this one from Erin Lives Whole.
They turned out AMAZING! And I had nearly everything the recipe called for already on hand.
I whipped up a batch and kept them in the fridge for a quick grab-and-go breakfast for the week.
The only thing I want to change is omitting the greek yogurt to make it dairy-free. I’ll play around with that and update it here when I find a good substitute.
Original Recipe: Erin Lives Whole She also has recipes for different glazes that I opt not to use (because I’m lazy) but you should check them out!
How To Make Oat Flour Lemon Poppy Seed Muffins
Preheat oven to 350F. Spray a muffin tin with oil.
In a large bowl mix together oat flour, baking soda, baking powder, and salt. Set aside.
In a separate smaller bowl, whisk eggs. Add in honey, coconut oil, lemon juice, and vanilla. Mix and then add in yogurt.
Fold wet ingredients into the dry until well combined. Then stir in lemon zest and poppy seeds.
Fill muffin tins 3/4 full and bake for 15-17 minutes until a toothpick comes out clean.
Store in the fridge for 5 days for freeze for up to 3 months.
How To Make Oat Flour
First things first, you need to make some oat flour.
It is simpler than you think so don’t try to buy oat flour.
Most other gluten-free oats are expensive and tend to have an unusual consistency. Oat flour is not only insanely inexpensive but it also results in textures similar to regular baking flour when used in baked goods. Plus it’s full of healthy fiber to make your body happy!
Making oat flour is really simple.
All you have to do is take some old fashion rolled oats (organic and gluten-free if needed) and grind them up in a high-speed blender like a magic bullet until it’s a fine flour.
You’ll want to measure the end results as your oat flour. I.E. don’t measure 2 3/4 cup oats and then blend it, that will result in not enough flour.
I usually blend up a bit batch and keep the rest in a glass jar in my pantry for next time.
More Recipes
Looking for more recipes? Here are some more of our favorites.
- Oat Flour Chocolate Chip Muffins
- German Pancakes
- Oatmeal Chocolate Chip Cookies
- White Chocolate Cranberry Protein Balls
Oat Flour Lemon Poppy Seed Muffins
Ingredients
- 2 1/4 cup Oat Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 2 Eggs
- 1/3 cup Honey
- 1/3 cup Coconut Oil melted
- 1/4 cup Lemon Juice
- 1 tsp Vanilla
- 2/3 cup Greek Yogurt
- 1 tbsp Lemon Zest
- 1.5 tbsp Poppy Seeds
Instructions
- Preheat oven to 350F. Spray a muffin tin with oil.
- In a large bowl mix together oat flour, baking soda, baking powder, and salt. Set aside.
- In a separate smaller bowl, whisk eggs. Add in honey, coconut oil, lemon juice, and vanilla. Mix and then add in yogurt.
- Fold wet ingredients into the dry until well combined. Then stir in lemon zest and poppy seeds.
- Fill muffin tins 3/4 full and bake for 15-17 minutes until a toothpick comes out clean.
- Store in the fridge for 5 days for freeze for up to 3 months.