Posted on September 18, 2017
These Easy Lemon Poppy Seed Blender Muffins are 100% healthy and really simple to make! They have a subtle lemon flavour with the perfect balance of natural sweetness, little pop-in-the-mouth poppy seeds, plus they’re moist, fluffy, light, fragrant and SO moreish!
Never made blender muffins before?
You’re in for a TREAT.
For me, part of falling head over heels in love with a recipe has always been the ease of making something. And I know a lot of you are probably really busy with a hundred and one things on your plate each day. Which is why I love to share recipes with you that are equal parts EASY : HEALTHY : DELICIOUS.
For more healthy muffin recipes try my Banana Pecan & Cinnamon Muffins, my Breakfast Banana Bran Spice Muffins, my Healthy Chocolate Banana & Apple Muffins, my Oatmeal Peanut Butter Banana Muffins, my Orange & Strawberry Breakfast Muffins and my Red Pepper Butternut Basil Egg Muffins. Also give my healthy Stone Fruit Apple Date Brunch Cake a go!
That’s what we all want right? Hands UP all my muffin loving friends! Most of us are on the same page, I’m sure of it!
As far as EASY goes, these Easy Lemon Poppy Seed Blender Muffins are right up there…Just throw all the ingredients (except the poppy seeds) into your blender, and blitz until smooth and creamy. Stir in the poppy seed goodness and pour the mixture straight from the blender into a muffin pan. Bake, cool slightly, and enjoy with a capital “E”.
Total hot-out-the-oven MUFFIN DELIGHT!!
These are HEALTHY because they’re sugar and gluten free (also nut free FYI), they’re made with rolled oats instead of flour, honey and ripe bananas replace the sugar, they have a generous amount of lemon juice and zest, Greek yoghurt and coconut oil instead of butter, eggs, and of course POPPY SEEDS. That’s nutritious breakfast 101 all squished into a little fluffy muffin, in my opinion!
Need I even explain to you how DELICIOUS these are? I’m sure you are already conjuring up images in your minds eye, and imagining the flavours on your palate. As soon as this mixture is blended, the aromas of zingy lemon and sweet honey fill the kitchen and it’s a little bit torturous waiting for them to cook, I must admit.
But! When they are golden and gorgeous and you take them out all steamy and fluffy – it’s worth the 20 minute wait!!
SOOOO worth it, nom nom nom.
I love these Easy Lemon Poppy Seed Blender Muffins for breakfast, packed lunches for kids and adults, afternoon snacks, road trip morsels and even for tea parties with the girls.
Let’s recap, you REALLY want to make these muffins because…
- The mixture is made in minutes in a BLENDER. No elbow grease, and no dirty mixing bowls
- These muffins are done in 20 minutes, all golden and Be-YOO-tiful!
- Healthy, healthy, healthy
- And they are yum, yum, yum
- Bonus! Kids of all ages love these nutritious muffins.
I strongly encourage you to try these Easy Lemon Poppy Seed Blender Muffins! They will become a household favourite!
And let me know what you think of them in the comments. Also, if you have a favourite healthy muffin recipe that you love to make, please tell me about it! I’d love to hear from you.
Let’s get to bakin’ !
Super easy to make sugar free blender muffins made with fresh lemon, rolled oats, bananas and coconut oil.
- 1 cup rolled oats
- 2 large very ripe bananas
- Rind of 1 lemon
- Juice of 3/4 lemon about 4 tbsp, add more if you want them very lemony!
- 2 large eggs
- 1 cup Greek yogurt
- 1 tbsp coconut oil
- 3 tbsp honey
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- Pinch of salt
- 1 tbsp poppy seeds
Preheat oven to 180°C (390°F) and lightly grease a muffin pan with coconut oil.
Place all ingredients except the poppy seeds in a blender or food processor and pulse until combined, then blend continuously until the mixture is smooth and the oats are almost completely broken down. Stir in the poppy seeds.
Pour the mixture into the muffin pan, filling each cup 3/4 full. Bake for 20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Allow to cool in the muffin pan on a cooling rack for about 15 minutes before turning out. Enjoy!