Hello March! I am welcoming a new month with open arms and some delicious muffins that are giving me all the Spring feels! I forgot how much I enjoy a poppy seed muffin until I was playing around with this recipe and ended up creating the most delicious muffin! Typically you see lemon with poppy seed in a recipe, but I am here to tell you that key limes are an amazing substitute for the traditional lemon flavor! Key limes are a bit more tart than a traditional lime and are so fun to use in recipes, not to mention they are adorable too! I love baking a batch of muffins for the week for easy breakfasts and snacks and these do not disappoint. While I am traditionally more of a blueberry or chocolate chip muffin kind of gal, these muffins just might have converted me. My key lime poppy seed muffins are definitely one to add into your muffin rotation and I can guarantee your whole family will approve!

Muffins are a fantastic meal prep idea because you can double the batch and stick some in the freezer to have on hand in the upcoming weeks. I simply wrap the individual muffin in plastic wrap and place into an airtight container and each muffin stays perfectly fresh like it just came out of the oven. It’s the best little trick to keeping those muffins super fresh! Once in the freezer you can defrost them the night before if you want to eat them for breakfast or simply place the frozen muffin in a lunchbox and it will be thawed by lunchtime or will be ready for an afternoon snack.

I used all purpose flour here because I tend to like the color and texture better for a poppyseed muffin, but you can definitely swap out a whole wheat flour or an all purpose gluten free flour also if you prefer. I also love these with the tangy key lime glaze, but you can also skip that step if you prefer them to have less sugar. And while we are on the subject of swaps you can make, if you don’t have any key limes you can use regular lime juice or even lemon juice if you tend to like a lemon flavor over a lime flavor. I promise they will be delicious any way you decide to make them!

I just love how bright and happy they are for March and I promise you that the flavor is equally as bright and fresh with each bite. You are going to love adding these cuties into your muffin recipe rotation!

Ingredients:

1 3/4 Cup Flour
1/2 Cup Sugar (can sub coconut sugar, but will make muffins a bit darker in color)
1 Tsp. Baking Soda
1 Tsp. Baking Powder
1/4 Tsp. Salt
1 Tsp. Freshly Grated Key Lime Zest
1 1/2 Tbsp. Poppy Seeds
2 Eggs
2 Bananas, Mashed
1/4 Cup Key Lime Juice
1/4 Cup Cashew Milk (Can substitute regular milk or another unsweetened non-dairy milk)
2 Tsp. Vanilla

For the glaze-

2-3 Tsp. Key Lime Juice
1/4 Cup Powdered Sugar

Directions:

Preheat oven to 350 degrees.
Combine flour, baking powder, baking soda, salt, lime zest, and poppy seeds into a large bowl and whisk to combine.
In another bowl, combine eggs, bananas, key lime juice, cashew milk, sugar, and vanilla and whisk to combine.
Fold wet ingredients into the dry ingredients until well combined.

Place in lined muffin tins and fill 2/3 of the way full.
Bake for 15-18 minutes until a toothpick can be inserted into the center of the muffin and come out clean.
While the muffins bake, combine the key lime juice and the powdered sugar for the glaze and whisk until smooth starting with 2 tsp of key lime juice and adding more key lime juice if needed for consistency.
Remove muffins from the oven and let cool slightly before adding glaze.
Drizzle desired amount of glaze over the muffins and serve immediately.

Note: Wait until ready to serve to add the glaze to prevent muffin tops from getting soggy.