Cranberry Lemon Poppy Seed Muffins
- Yield: 12 1x
- 3 cups oat flour (finely ground oats)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 2 cups very ripe bananas (four bananas)
- ⅜ cup freshly squeezed lemon juice (about 3 small lemons, use Meyer lemons for a sweeter taste)
- 1 teaspoon vanilla
- 1 ½ cups unsweetened yogurt
- 1 tablespoon poppy seeds
- 2 cups dried cranberries (use unsweetened for sugar free)
- Preheat oven to 375 F. Grease 12 standard-size muffin cups.
- In a large bowl, lightly whisk oat flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, rapidly beat eggs for 1-2 minutes. Add bananas, lemon juice, and vanilla and beat well for about a minute, making sure that no large chunks of banana remain.
- With mixer set on lowest speed, add 1 cup of yogurt to the liquid mixture, followed by half of the dry ingredient mixture. Add remaining yogurt and remaining dry ingredients, mixing just until combined.
- Fold in poppy seeds and dried cranberries by hand.
- Pour batter into 12 greased muffin cups. Cups will be very full, almost to the point of overflowing (it's okay!).
- Bake muffins in the preheated oven for 25-30 minutes, until a toothpick inserted into the center of a muffin comes out clean. Allow to cool in pan for about 10 minutes, and then transfer to a wire rack to cool completely.
- Muffins can be stored in the fridge or the freezer. I recommend wrapping each muffin individually for easy grab-and-go access. Enjoy!
This recipe uses:
Looking for a more traditional recipe? Try these Glazed Lemon Poppyseed Muffins! They can also be made gluten-free.