Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins


It’s January, which means three things:

  1. The air is cold.
  2. The gym is packed.
  3. We are all celebrating National Oatmeal Month.  Am I right?

Although there is nothing I can do to bring warmer weather or expel a few Resolutioners from the gym, I can continue to help you celebrate National Oatmeal Month.


Lemon poppy seed is one of my favorite muffin flavors.  Lemon is light, and happy, and the taste of summer.  Maybe these muffins will provide enough sunshine to last me to June.



  • 2 cups oatmeal
  • 1 1/2 teaspoon poppy seeds
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1/2 cup orange juice
  • 1/2 cup applesauce
  • 1 tsp vanilla extract
  • 1 tsp honey
  • juice from 1/2 medium lemon
  • zest from 1/2 medium lemon


  1. Preheat oven to 350 degrees Fahrenheit and liberally coat a 12-count muffin pan with nonstick spray
  2. Grind oatmeal in a food processor to make a coarse flour
  3. Whisk together oat flour, poppy seeds, baking soda, baking powder, and milk
  4. In a separate bowl, combine milk, orange juice, applesauce, vanilla extract, honey, lemon juice, and lemon zest
  5. Mix wet ingredients into dry ingredients
  6. Evenly distribute batter between 12 muffin wells
  7. Bake for 10-12 minutes
  8. Let cool in pan
  9. Remove from pan, eat, and enjoy!


Oats and Outfits: Thursday {Seeing Spots}

Oats and Outfits: Thursday {Seeing Spots}


Pink has been my go-to color since childhood, and it always pairs nicely with contrasting blacks and whites. This Aeropostale shirt has been in my wardrobe since middle school, and I received the skirt as a hand-me-down over Christmas break.

To continue the polka-dot motif from my belt, I made Lemon Poppy Seed Oatcakes (this one isn’t completely original; I adapted it from theoatmealartist.com).  I topped the fluffy circles with yogurt and cranberries to continue the pink theme.  Here’s my take on the single-serve recipe:


Lemon Poppy Seed Oatcakes


  • 1/2 cup oats
  • 1/2 cup milk
  • 1/2 banana
  • 1.5 tsp lemon juice
  • 1/2 tsp baking powder
  • 1 tsp poppy seeds
  • 1 tbsp. honey


  • Combine and blend all ingredients in a blender.
  • Transfer mixture to a sealable bowl and let sit overnight.  It will thicken to the proper consistency.
  • In the morning, heat a griddle or frying pan. (I also added a little more lemon juice at this time.)
  • Pour batter in small portions onto greased, hot pan (Be sure to spray the pan well–these have a tendency to stick!).  Flip each pancake when the top is covered with bubbles.
  • Serve with fruit, honey, yogurt, syrup, or any other desired toppings!