These deliciously healthy oat flour lemon poppy seed muffins are made without dairy, eggs, oil, or refined-sugar. They're so moist and bursting with fresh lemon flavor thanks to lemon zest and juice, with extra tang and richness from non-dairy yogurt! Easy prep and ready in 30 minutes.
Preheat oven to 375 degrees F (190 C) and locate a standard 12-cup muffin pan. If the pan is non-stick you shouldn't need oil or liners, though you can oil the pan or use paper liners if you like.
In a mixing bowl whisk together all dry ingredients. In a separate bowl whisk together all wet ingredients.
Pour wet into dry, and stir until combined. Divide the batter evenly among the muffin cups, using approximately ⅓ cup batter per muffin. Sprinkle a few extra poppy seeds on top if desired.
Bake for 16 to 18 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let stand in the pan for 5 minutes, then transfer muffins to a cooling rack.
To make the icing:
In a mug or small bowl warm the coconut butter just enough to melt it (about 10 seconds in the microwave).
Whisk in the maple syrup, and add milk or lemon juice as needed for consistency. Microwave for a few more seconds if needed. Drizzle over the muffins and serve.
YogurtI used Kite Hill's Greek-style plain yogurt because I happened to have some on hand. You can also make your own at home with this cashew yogurt recipe (use the Greek-style instructions).Or if you have a thinner, regular yogurt, strain it through a few layers of cheesecloth until thick. Alternatively, you could probably just reduce the amount of milk called for, though I haven't tested that yet.StorageStore muffins in an airtight container at room temperature for up to 2 days or refrigerated for up to 6 days. Can be frozen for 1 to 2 months. Make sure the muffins are well protected from air. Thaw overnight in the refrigerator.