Raspberry Lemon Poppyseed Muffins


Recipe Intro From veggiekins

Thank you VeggieKins for making Lemon Poppyseed Muffins even better! She topped them with some fresh Driscoll's raspberries for som extra sweetness and freshness. 

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  • Recipe Card
Prep time 10mins
Cook time 25mins
Serves or Makes: 12

Recipe Card


  • 1 cup oat flour
  • 1/2 cup quinoa flour (or oat flour)
  • 1/3 cup maple syrup
  • 1/2 cup unsweetened applesauce
  • 3 tablespoons lemon juice
  • 2 tablespoons poppy seeds
  • 1 tablespoon arrowroot powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 package Driscoll's raspberries
  • 1 tablespoon lemon zest, optional


  • Step 1

    Preheat oven to 350℉.

  • Step 2

    Whisk flours, arrowroot powder, baking soda and baking powder in a large bowl until combined. Add maple syrup, applesauce, lemon juice, apple cider vinegar, and vanilla extract and mix with a spatula until smooth. Add poppy seeds and lemon zest.

  • Step 3

    Spoon batter into muffin liner cups, leaving about a centimeter of space at the top of the cup.

  • Step 4

    Slice raspberries into halves or leave whole and place on top of the muffins.

  • Step 5

    Bake for about 20-25 minutes or until tops are golden brown.