These are the muffins that are a hit at the Farmers’ Market. They’re super good after being in the fridge for a bit, especially in the summer!

Lemon Poppyseed Muffins

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 12 muffins


  • 45 grams dates
  • 80 grams sugar
  • 4 oz applesauce (113 grams)
  • 240 grams milk (can use oat milk)
  • tbsp ground flax seeds
  • 5 tbsp water
  • 1 zest lemon
  • 1 tsp lemon extract
  • 160 grams almond flour
  • 160 grams brown rice flour
  • ¼ tsp baking soda
  • 1 tbsp poppyseeds


  • Butter or oil muffin tin. Preheat oven to 350˚F. Chop the dates.
  • Mix together sugar, applesauce, milk, flax seeds, and water in a large bowl. Let sit ~5 minutes for flax seeds to absorb the liquid.
  • Add lemon zest and lemon extract. Mix in flours, baking soda, poppyseeds, and dates.
  • Bake for 25-30 minutes.


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