Ingredients
Directions
Preheat the oven to 400 degrees F. Line muffin tins with paper cups or lightly spray with oil. If you’re using silicone muffin molds then you shouldn’t need paper cups or oil.
In a small bowl, add the chia seeds and water. Mix and set aside for 5 minutes.
In a large bowl, mix the dry ingredients together.
In a medium bowl, mix the wet ingredients together, including the date paste.
Add the wet ingredients (applesauce, date paste, lemon juice, and plant-based milk) to the dry ingredients and mix well.
Fold in the chia seeds.
Fold in the blueberries, if using.
Fill 1-ounce mini muffin tins with the batter so that the batter is about ½-inch over the muffin tin (it’s a thick batter so it shouldn’t run off). You should get 24 muffins.
Bake for 15 minutes or until an inserted toothpick comes out clean.
Serve Lemon Poppy Seed Mini Muffins immediately or keep in the refrigerator for 5 days and heat as desired. Or, you can freeze them individually for up to 30 days and defrost them in the refrigerator followed by heating them as desired.
Chef’s Notes
Substitutions
Instead of chia seeds, you can use flax meal, but the ratio of water is 3 tablespoons to 1 tablespoon of flax meal.
In place of applesauce, try banana (but know that you will get a bit of a banana flavor).
Instead of date paste, you can try another fruit paste or simply use pure maple syrup.
Flour-free
Use almond meal instead of oat flour.
Add more nutrition and deliciousness
Mix in your favorite nuts or seeds before baking.
Add 1–2 teaspoons of your favorite superfood powder to the dry ingredients.
Whole Food Sweetener
Prepare date paste ahead of time.
Storage
Store Lemon Poppy Seed Mini Muffins in an airtight container in the refrigerator for up to 7 days. Reheat in the oven at 375 degrees F for 4-5 minutes if you’d like to serve them warm. Freeze for up to 30 days for long-term storage.
6 servings
141g
- Amount per serving
- Calories280
- % Daily Value *
- Total Fat 6g8%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 230mg10%
- Total Carbohydrate 46g17%
- Dietary Fiber 9g33%
- Total Sugars 5g
- Includes 0g Added Sugars0%
- Protein 11g
- Calcium 160mg13%
- Iron 3.3mg19%
- Potassium 400mg9%
- Vitamin D 0.2mcg1%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat the oven to 400 degrees F. Line muffin tins with paper cups or lightly spray with oil. If you’re using silicone muffin molds then you shouldn’t need paper cups or oil.
In a small bowl, add the chia seeds and water. Mix and set aside for 5 minutes.
In a large bowl, mix the dry ingredients together.
In a medium bowl, mix the wet ingredients together, including the date paste.
Add the wet ingredients (applesauce, date paste, lemon juice, and plant-based milk) to the dry ingredients and mix well.
Fold in the chia seeds.
Fold in the blueberries, if using.
Fill 1-ounce mini muffin tins with the batter so that the batter is about ½-inch over the muffin tin (it’s a thick batter so it shouldn’t run off). You should get 24 muffins.
Bake for 15 minutes or until an inserted toothpick comes out clean.
Serve Lemon Poppy Seed Mini Muffins immediately or keep in the refrigerator for 5 days and heat as desired. Or, you can freeze them individually for up to 30 days and defrost them in the refrigerator followed by heating them as desired.
