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Lemon Poppy Seed Muffin Tops

Lemony, light and fluffy cookies great for snack or breakfast.
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Breakfast
Cuisine American
Servings 8 large cookies


  • 1/3 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
  • 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.
Keyword gluten free muffins, healthy snack, lemon poppy seed