Perfectly sweet & moist muffins with a subtle crunch
You know what’s crazy? I’ve never purchased poppy seeds before baking these muffins. Nope, I’ve never cooked or baked with them before. This is probably crazier to me than you but maybe you’ll see what I mean after you try these!
They’re just so good. I shouldn’t be this surprised considering I’ve always loved poppy seed muffins and generally like any other baked good that has the little crunchy seeds.
These muffins are special because they’re sweet but not too sweet which makes them perfect for breakfast or for a snack! Another huge perk is that they’re gluten-free, dairy-free, and can easily made without eggs, just can’t promise the texture is the same.
Please let me know if you try these amazing muffins! If you do, please be sure to snap a pic and tag me online so I can see how they turn out! Enjoy!
Orange Banana Poppyseed Muffins
- MAKES: 12 MUFFINS
- TOTAL TIME: 25 MIN
1 orange juiced and zested, about 1/3 cup juice & 2 tbs zest
1/3 cup mashed banana, 1 medium-sized banana
1/3 cup coconut oil, melted
1/3 cup pure maple syrup or honey
1 tbs apple cider vinegar
1 tsp pure vanilla extract
1 1/2 cup oat flour
3 tbs poppy seeds
1 tsp baking powder
1/2 tsp salt
Preheat oven to 350. Lightly grease a muffin tin with oil or use muffin liners.
Zest the orange into a large bowl followed by the juice. I cut the orange into quarters then used a lemon squeezer to juice it, works great!
Whisk in the mashed banana, melted and cooled oil, and 2 eggs. Whisk to combine then stir in the vanilla and apple cider vinegar.
In another bowl, whisk together the oat flour, poppy seeds, baking powder and salt. If you don’t have oat flour, you can make it using a blender, if not, all-purpose flour should work too.
Gradually pour the dry ingredients into the wet and mix. Do not over mix! The oat flour will absorb the wet ingredients really quickly, so just make sure there aren’t any big clumps.
Scoop the batter into the oiled muffin tin as evenly as you can. Then place in oven and bake for 15 minutes. I turned the pan halfway to make sure they were even, but also because my oven heats a little uneven…
Allow the muffins to cool in the tin for at least 5 minutes then devour them!! Enjoy!
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