Part lemon cookie, part healthy muffin, these Lemon Poppy Seed Muffin Tops are the wholesome treat you need in your life. The tops are the best part of the muffin anyways, right? Full of fresh lemon flavor, lightly sweetened with maple syrup, gluten-free, and dairy-free too! This is a great, easy recipe to make with kids since everything is stirred together in one bowl.
Kids in the Kitchen:
- Gather all the ingredients before you invite your little one to bake with you. It will get things off to a smooth start. If you are baking with a very young child or if you would like to keep the mess down to a minimum, consider pre-measuring the dry goods like flours.
- Zest and juice: this recipe is all about lemons so make sure to show your little baker how to zest and juice. Hold the lemon and microplane zester together. Show her how to get only the yellow part of the lemon skin and not any of the bitter white pith.
- Make sure to crack eggs into a separate bowl in case any shells get in there. If the child isn’t cracking the eggs, he/she can help dump the eggs from the small bowl into the larger bowl with the mashed banana.
- Dump! Teach kids to add ingredients to the center of the bowl to avoid spilling.
- Mix! Have a little one that wants to do everything herself? Ask if you can take turns mixing. Kids usually understand that concept well and that way the child can have some independence and you can get things well mixed.
Subs and Tips for Lemon Poppy Seed Muffin Tops:
- Gluten-free? Yes these are naturally gluten-free. Check the label on your oats to ensure they are gluten-free.
- Nut-free? Almond flour gives these baked goods a light and fluffy texture. I really love using the almond flour in this recipe, but if you need to leave it out, here are some alternatives: Use the same amount (1 cup) of oat flour or 1/3 cup of a whole wheat or all-purpose wheat flour.
- Egg-free? I have NOT tested this recipe with an egg substitute but I am guessing that a flax “egg” replacement might work. Please let me know if you try it!
- Don’t have “quick” oats? You can pulse regular rolled oats in a food processor a couple times to break them down a bit more. Measure them after to process them.
- Double the batch! These recipe makes 8 large muffin tops, but if you need to feed more people or want to make extra to freeze for later, you can easily double the recipe.
- You can use a measuring cup or large spoon to make the mounds of batter on the baking sheet, but I like to use a large cookie scoop to make the job a little easier. Here is one I like.
Lemon Poppy Seed Muffin Tops
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 2 Tbsp avocado or vegetable oil
- 1/4 cup maple syrup or honey
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 1 cup almond flour
- 1 cup quick-cooking rolled oats
- 1 1/2 tsp baking powder
- 1/4 tsp fine salt
- 1 Tbsp poppy seeds
- Preheat oven to 350 degrees. Line a sheet pan with parchment or use a silicone baking mat.
- In a large bowl, whisk applesauce, eggs, oil, maple syrup, lemon zest, and lemon juice. Add remaining ingredients then stir everything together with a large spoon or spatula. Your batter should be wet but able to scoop onto the baking sheet. If your batter seems too loose, add an additional 2 tablespoons of almond flour.
- Scoop batter onto the prepared sheet pan using a 1/4 cup measuring cup or a large cookie scoop. Bake until lightly golden brown around the edges, 10 to 12 minutes. Allow to cool on the pan or transfer to a rack. Store in an airtight container on the counter for 1 day or in the refrigerator for 4 days. Wrap well and freeze for up to 1 month.
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Other Healthy Muffin recipes to try: