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Lemon Poppy Seed Mini Muffins

Recipe by Rita Rosenlieb
Facebook: A Healthy Life
Featured On Tuesdays With Thomas on 11/2/22


  • 8 pitted dates, soaked in 1/2 cup plant based milk
  • 1 cup rolled oats, pulsed in a Vitamix until a coarse flour-like texture
  • 1 banana (very ripe)
  • 1 T. Vanilla
  • 1 T. Simply Lemon Balsamic
  • Juice of 2 lemons
  • 6 drops Young Living Essential Oil – Vitality Lemon (food grade)
  • 2 tsp. Baking powder
  • 1 T. Poppy seeds
  • 1 T. Chia seeds
  • 2 cups whole rolled oats


  1. Pre heat oven to 350 degrees
  2. Soak 8 pitted dates in 1/2 cup plant based milk (set aside)
  3. In a food processor, Pulse 1 cup rolled oats until a coarse-like flour texture
  4. Add banana, Vanilla, Simply Lemon, lemon Juice, Essential Oil (Optional), Baking powder, and the soaked dates with the milk.
  5. Process until well mixed, then pour into a bowl
  6. Stir in Poppy seeds, Chia seeds, 2 cups whole rolled oats. Stir well.
  7. Drop into mini cupcake or brownie bite size pans (silicone is best-no oil needed). Sprinkle with poppy seeds
  8. Bake in a pre heated 350 degree oven for 20 min. check for doneness with a toothpick coming out clean (Note: If you make muffin size, they will need to bake longer.)
  9. Let them sit a few minutes until cool, they come out of the silicone better.
  10. If you would like, to serve, you could drizzle with the Simply Lemon Balsamic before serving.
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