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.
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.
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Blender Lemon Poppyseed Muffins
Ingredients
- 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
Instructions
- 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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