Lemon Poppy Seed Muffin Smoothie Bowl / Vegan
Just like your favorite bakery style muffin, this Lemon Poppy Seed Muffin Smoothie Bowl is bursting with bright citrusy flavor, and a hint of almond with a fun poppy seed crunch. You’d never know it’s made secretly healthy with cauliflower and yellow squash!
Picture this: you walk into your favorite bakery shop, muffin on the brain. The citrus and almond smell of a lemon poppy seed muffin is calling your name. You take that first mouthwatering bite and….realize you’re eating mostly flour and sugar! Want a healthy breakfast with all these good feels? I got you my friend!
What’s in this Lemon Poppy Seed Muffin Smoothie Bowl?
Cauliflower and Yellow Squash: This plant-based Smoothie Bowl is made secretly healthy with cauliflower and yellow squash. Once steamed until fork tender and frozen, cauliflower makes an undetectable yet creamy base in smoothie bowls. Cauliflower that is farm fresh or organic will have the mildest flavor. Squash is another surprise ingredient that blends up super creamy too. There’re all sorts of fun varieties from crooked-neck to pattypan. Leave the skin on for added nutrients.
Lemon, Almond, and Poppy Seeds: The citrus flavor in this vegan smoothie bowl comes from freshly squeezed lemon zest and juice. It really makes the bowl come alive! Almond extract and butter add a hint of elegance and, of course, throw in poppy seeds for a fun crunch.
Fruit Sweetened: Ripe bananas and dates make for a completely fruit-sweetened smoothie bowl. The riper your bananas are, the sweeter the bowl will be. If you’ve got mushy, brown spotty nans laying around, they’ll be perfect!
Rolled Oats: Rolled oats are what give this healthy smoothie bowl its cakey texture. Look for certified gluten-free oats to make it fully gluten-free.
Why you’ll love Lemon Poppy Seed Muffin Smoothie Bowl
o Tastes just like your favorite muffin but is totally healthy
o Loaded with veggies
o Protein-rich
o Quick and easy to make
o Sweet, creamy and delicious
I’m grabbing the last of the summer squash while I can and putting this delicious smoothie bowl recipe on repeat. I hope it becomes a favorite in your household too!
Keep scrolling for step-by-step instructions with photos!
Ingredients for Lemon Poppy Seed Muffin Smoothie Bowl
o 2 large very ripe bananas
o 1 yellow squash, skin on and cut into a few pieces (about 1 cup)
o ¼ cup (2 oz.) of freshly squeezed lemon juice
o 1 teaspoon of lemon zest
o 1 teaspoon of almond extract
o 2/3 cup (60 grams) of rolled oats
o ¼ teaspoon of fine sea salt
o 1 tablespoon of poppy seeds
o 2 tablespoons of almond butter
o 4 large medjool dates, pitted
o 1½ cups (150 grams) of cauliflower florets, steamed and frozen
Makes 2-3 bowls. Click on the ingredients in bold to see what I use in this recipe.
Method for Making Lemon Poppy Seed Muffin Smoothie Bowl
Steps 1-2:
1. For extra creaminess, thaw your cauliflower slightly before blending by letting it sit on the counter or popping it in the microwave for 15-20 seconds.
2. Add the bananas, squash, lemon juice, and zest to a blender container, followed by the almond extract, rolled oats, salt, poppy seeds, almond butter, dates, and cauliflower.
Step 3:
3. Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
Step 4:
4. Scoop the lovely mixture, which will be the consistency of loose oatmeal into two or three bowls, and top with sliced almonds!
Enjoy as a veggie-packed breakfast or a healthy snack!
Other delicious dessert-for-breakfast smoothie bowl recipes to try:
Healthy Rocky Road Smoothie Bowl
Lemon Poppy Seed Muffin Smoothie Bowl (Vegan)
Ingredients
Instructions
- For extra creaminess, thaw your cauliflower slightly before blending by letting it sit on the counter or popping it in the microwave for 15-20 seconds.
- Add the bananas, squash, lemon juice, and zest to a blender container, followed by the almond extract, rolled oats, salt, poppy seeds, almond butter, dates, and cauliflower.
- Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
- Scoop the lovely mixture, which will be the consistency of loose oatmeal into two or three bowls, and top with sliced almonds!
Notes
For step-by-step instructions, with photos, see blog post!
Nutrition Facts
Calories
362.79Fat (grams)
9.22Sat. Fat (grams)
0.99Carbs (grams)
68.65Fiber (grams)
11.22Net carbs
57.44Sugar (grams)
37.85Protein (grams)
8.95Sodium (milligrams)
195.53Cholesterol (grams)
0.00Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.
