Blender Lemon Poppyseed Muffins

dairy freevegetarian
Blender Lemon Poppyseed Muffins

These easy Lemon Poppyseed Muffins are made in a blender, flourless, and a tasty portable breakfast or snack. They’re meal-prep friendly and packed with protein and vitamins, thanks to ingredients like eggs, veggies, and Bob’s Red Mill’s Rolled Oats and Flaxseed Meal.

Blender Lemon Poppyseed Muffins

Welcome to muffin week! In partnership with Bob’s Red Mill, we’re bringing you FIVE new muffin recipes, based off of my smash hit blender muffins (you can find the original recipe here.)

As a parent, you’re constantly making decisions that affect the whole family. Choosing real, whole, and premium ingredients to use in my meals for my family is one decision that’s easy. If you have been following me through my main Inspiralized channel, then you know I’m a huge Bob’s Red Mill fan and now, as a mother of two, I feel even better about the ingredients I use in my cooking, thanks to Bob’s.

These blender muffins have a super easy base recipe: 1oz (or about 1/3 cup) of cooked vegetable, 2 eggs, 1 banana, 3 tablespoons of Bob’s Red Mill Organic Rolled Oats and 1 tablespoon of Bob’s Red Mill Organic Golden Flaxseed Meal. And to note, make sure the banana is very ripe. Not browned and bruised, but ripe, so that the muffins are sweet enough, since there is no other sweetness added.

Blender Lemon Poppyseed Muffins

My favorite vegetables to use for these muffins include butternut squash, carrot, and spinach. For this week, I’m doing five straight days of brand new blender muffin flavors and we’re on day #2!

These Lemon Poppyseed Muffins are zesty and sweet. You won’t believe the vegetable we snuck in here… acorn squash! Now, if you don’t have access to acorn squash (it’s out of season, not accessible where you live), you can use butternut squash here instead – the flavors will be very similar, as well as the color. But, I encourage you to try acorn squash, it’s a very versatile veggie with it’s own unique profile of nutrients.

You could even do a little lemon glaze on top here, if you’re feeling extra. Tomorrow, we’re sharing our Blueberry Muffins!

Note: Although this post is sponsored by Bob’s Red Mill, all opinions are my own, always.

Watch our video for this recipe and subscribe to our YouTube channel to watch more videos:

Blender Lemon Poppyseed Muffins

Prep Time10 mins
Cook Time23 mins
Total Time33 mins


  • 1/3 cup roasted acorn squash or use butternut squash
  • 1 ripe banana
  • 2 large eggs
  • 3 tablespoons rolled oats I use Bob's Red Mill
  • 1 tablespoon flaxseed meal I use Bob's Red Mill
  • 1/4 teaspoon vanilla extract
  • 1/2 lemon zested + 1 tablespoon freshly squeezed lemon juice
  • 1/2 tablespoon poppyseeds


  • Preheat the oven to 350 degrees.
  • Blend all of the ingredients together except for the poppyseeds in a blender until smooth. Add the poppyseeds and stir with a spoon or spatula. Pour into silicone muffin liners or a well greased muffin tin. Bake for 22 minutes. Let cool for 5-10 minutes and then pop out of the muffin liners/tin. Refrigerate for up to 3 days or freeze for 3 months.

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Carolyn says:
Your blender-muffin recipes look very tasty! I'm curious as to why you prefer the blender to a mixer for these. Even if blending quickly, I thought the blender (esp. a powerful one like a Vitamix) could easily overwork the gluten, making for tougher baked goods. Would love to hear your ideas on gluten with these recipes; I realize a blender is speedy but thought it'd be difficult to get a tender baked item. Thanks!
Meaghan says:
We find that the blender works wonderfully for these easy muffins! We are just sharing a quicker way to make something tasty for those who may not have the extra time!
Anonymous says:
Do you have blender you prefer? Mine just broke.
anya says:
Pls suggest replacement for oatmeal, which i can't consume.
Meaghan says:
Quinoa is often a great substitute for oatmeal, however, we have no tried this substitute for this recipe before!
Anonymous says:
Squash has to be cooked first right...?
Thea says:
First off, you have such a beautiful family and your children are darling! I sure enjoy your site and recipes! Can’t wait to try ricing butternut squash. Giving an inspiralizer to our daughter for Christmas. Which one of your cookbooks would you recommend, she just turned 30, no children. Question: can one sub chia seeds for poppy seeds, would they be a similar texture when baked?
Anonymous says:
Can you suggest how long to roast the acorn squash? Also, should I roast them in halves and scoop out the squash, or leave the skin in tact post roasting?
Meaghan says:
Bake for around 50 minutes (keep an eye on it!) and scoop the squash when done!

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