Lemon Oat Muffins

Some mornings you want something that feels like a treat—but still supports your day.

These lemon oat muffins are soft, lightly sweet, and perfectly bright, made with simple ingredients that actually keep you full.

Consistency gets easier when your meals feel doable.

Perfect for a quick breakfast or grab-and-go snack. Let’s get into it.

1½ cups rolled oats

2 teaspoons baking powder

¼ teaspoon sea salt

¼ teaspoon cinnamon

1¼ cups unsweetened plant milk

½ cup Medjool dates, soaked

½ cup unsweetened applesauce

4 tablespoons pure maple syrup

1 tablespoon flaxseed meal

1 teaspoon lemon zest

1 teaspoon pure vanilla extract

¼ teaspoon pure lemon extract

1 tablespoon lemon juice

Preheat oven to 350°F. Line bottoms of twelve 2½-inch muffin cups with parchment paper muffin paper.

Pour oat flour into a large bowl. Stir in baking powder, salt, and cinnamon.

In a food processor/ blender combine milk, dates, applesauce, 2 tablespoons of the maple syrup, the flaxseed meal, lemon zest, vanilla, and lemon extract. Process until smooth. Add to oat mixture. Stir just until oats are moistened. Pour into prepared muffin cups.

Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Let stand in cups 10 minutes.

Meanwhile, stir together the remaining 2 tablespoons maple syrup and the lemon juice. Brush glaze over warm muffins. And enjoy.

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