It’s always springtime with these vibrant, healthy, lively lemon poppy seed muffins! A fun, veggie-packed, gluten-free, vegan breakfast or snack recipe that will leave you feeling happy and bright!
Ah, springtime. Whenever I ask, “what’s your favorite season?” I always get the response, SPRING! Now, I’m not hating on Spring at all. But, Spring is still to cold and “wintery” for me (until it gets more towards late Spring). I am a true blooded SUMMER ALL THE TIME girl. This year isn’t helping my Spring affection much either. How could it have been 80 degrees just last week, and not it’s back in the 40s with possibilities of snow every weekend? :/
Yea, I really can’t figure it out either. Alas, we can still channel some bright, warm, cheery thoughts with some lively lemon poppy seed muffins! Just like carrot cake, lemon poppy seed is a baking flavor must of the season! I adore poppy seed and lemon isn’t half bad either! Haha! I actually used Meyer Lemons in this recipe. Meyer lemons are sweeter and less acidic than your normal lemon. I’m also into packing my muffins with strange things, like golden kiwi or zucchini and blueberry. So of course, I didn’t stop at the Meyer Lemons. I added in some wholesome carrot puree! Can’t you tell by that extra orangy-bright color?
I also know that with Easter on the horizon this coming weekend, you probably want some more healthy breakfast/brunch options. For me, growing up, Easter morning was ALL about the candy! Candy for breakfast (and all day after that)! I told you about all the candy my brother and I got and I’m telling you now that it was put to good use 😉
We’re talking the classics too. Jelly beans, Peeps (the best!), hollow chocolate bunnies, Reese’s eggs, chocolate coated marshmallow treats, Cadbury creme eggs (my favorite! The mini ones though!) Sour Patch Kids, gummi bears (frozen). I would try to control the candy intake, but I would always feel a bit sick after all that sugar 😛 It’s the Halloween of Springtime! We would have candy we’d be munching off of for weeks.
My top 3 favorites were #1 mini Cadbury eggs (frozen!), Peeps (stale!), and the hollow milk chocolate bunny (eaten in little broken off pieces!). I did NOT like Reese’s peanut butter eggs. I actually never cared for Reese’s period. I know, I know, I’m the odd man out, but it’s the truth! Mini Reese’s were okay (I must have a thing for mini things!), but I’ll take my peanut butter other ways!
I’m was much more of a frozen and stale candy kind of girl, but hey, to each their own 😉 And jelly beans! Did/do people actually eat them? I always felt like I would gather all the jelly beans I got, put them in one big plastic egg and I really don’t know if I ever ate them. One of those “throwaway” candies, but must-haves; kind of like fruit cake (but the Easter version)!
I’m also just not that big of a “jelly” or “gummi” candy person. With the exception on Sour Patch Kids and gummi bears (or sour gummi worms!). Those were all good and I loved freezing my gummi bears and then sucking on them until the resoftened enough to chew and eat! My candy eating tendencies were rather strange weren’t they? I’m sure I’m not the only one though and I bet you have some weird tendencies too! Don’t worry, I’ll ask you in a second 😉
Now that I’ve more than rambled your ear off, I’ll give you some healthy lemon poppy seed muffins to tame the sugar talk! Amaranth, oat, and cornmeal with Meyer Lemon, poppy seeds, carrot puree, baked and topped with a sugar-free erythritol glaze to make things even more cheery and sweet! When it comes to muffins, I’ll take any and all!
Lively Lemon Poppy Seed Muffins
- 1 Cup Amaranth Flour
- ½ Cup Gluten-Free Oat Flour
- ¼ Cup Cornmeal
- 1 Tsp Baking Powder
- ½ Tsp Baking Soda
- 2 Meyer Lemons (Juiced, about ½ Cup + Zest of 1)
- ⅓ Cup Granulated Erythritol
- ½ Cup Sweet Carrot Puree
- 2 TB Poppy Seeds
- ½ Tsp Pure Madagascar Bourbon Vanilla Extract
- ¼ Cup Unsweetened Almond Milk
- 3 TB Confectioners Erythritol
- 1 TB Water
- 1 Tsp Poppy Seeds
- Preheat the oven to 350°F.
- In a large mixing bowl, combine all muffin ingredients and mix well to combine until there are no lumps in the batter.
- Place about 2 tablespoons of batter in each muffin lined muffin mold (about 10 muffins).
- Bake for 25-30 minutes. Remove and let cool
- To make the glaze, simply combine the erythritol, water, and poppy seeds. Mix and drizzle over the top of each muffin.
The cornmeal, oat flour, and poppy seeds give these muffins a great texture and the Meyer Lemon makes them burst with lemony sweet! A total Springtime sensation for the taste buds and healthy to boot! This way we can all have our Easter sweetness without any of the sugar!
So tell me:
+ What was/is your favorite Easter candy?
+ You knew it was coming. Tell me your candy eating quirks!
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