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Blender Lemon Poppyseed Muffins

Prep Time 10 mins
Cook Time 23 mins
Total Time 33 mins

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.