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Orange & Poppy Seeds Breakfast Muffins (Gluten/Dairy Free + No Refined Sugar)

These breaky muffins are high in fibre and have no refined sugar. Perfect for an on the go breakfast, kids lunch boxes and/or a delicious snack. We love taking them on early morning bushwalks as they are so convenient, delicious and keep us fuller for longer.

Serves: 6 big muffins

Prep time: 10 Minutes

Cooking time: 30 minutes


  • 1 orange blended (or juice of 1 orange if you don’t have a blender) and zested

  • 3 teaspoons of poppy seeds

  • 2 eggs

  • 1 teaspoon of vanilla essence

  • ½ teaspoons baking soda

  • 2 teaspoons of baking powder

  • ½ teaspoon of salt

  • ¾ of a cup of oat milk or milk of choice

  • 1 ½ cup rolled oats ground in a blender

  • 1 cup rolled oats, plus 1 tablespoon to top the muffins


  1. Preheat the oven to 180C and place parchment paper in a muffin tray.

  2. In a large bowl mix the poppy seeds, baking soda, baking powder, salt, and the .ground and rolled oats with a wooden spoon.

  3. Zest your orange and add the zest to the bowl.

  4. Blend your orange, milk, eggs and vanilla essence in a blender until fully combined.

  5. Fold your wet ingredients in the bowl with the dry ingredients.

  6. Pour the batter into the muffin tray.

  7. Bake for 25-30 minutes until the muffin tops golden.

  8. Let it cool on a wire rack for 20-30 minutes. We enjoyed ours warm with homemade pecan butter.

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