Healthy Lemon Poppy Seed Muffins
These healthy lemon poppy seed muffins are super moist and fluffy. They taste as good as your local bakery and are easy to make! You would never know that they are gluten-free and sweetened with coconut sugar and honey.
What ingredients do you use to make healthy lemon poppy seed muffins?
Dry Ingredients
- Almond flour- is an excellent alternative to wheat flour. It is low carb and packed with nutrients and protein.
- Gluten-free oat flour- is excellent for baking because it helps get the fluffy texture.
- Baking powder
- Baking soda
- Salt
- Lemon zest
Wet Ingredients
- Coconut oil- is a healthy alternative to vegetable oil when baking.
- Coconut sugar- is a healthier sugar alternative that has healthy fats and has fewer grams of sugar per serving than other sugars.
- Eggs- will hold the muffins together.
- Plain non-fat Greek yogurt- adds the perfect amount of moisture to the muffins.
- Honey- is a natural sweetener that adds just the right amount of sweetness to the muffins.
- Fresh lemon juice
- Vanilla extract
Optional Lemon Glaze
- Powdered Sugar
- Fresh Lemon Juice
How do you make healthy lemon poppy seed muffins?
Begin by preheating the oven to 350°F and prepare a muffin tin by spraying with nonstick spray.
In a mixing bowl, add almond flour, oat flour, baking powder, baking soda, salt, and lemon zest. Mix the ingredients. Next, melt the coconut oil in the microwave and then chill for 5 minutes in the freezer. If it is too warm, it will not bake correctly. In another bowl, mix coconut sugar, eggs, plain non-fat Greek yogurt, honey, fresh lemon juice, vanilla extract, and coconut oil.
Add the dry ingredients into the wet ingredients and stir until all of the ingredients are thoroughly combined then fold in the poppy seeds.
Pour batter into a lined and greased muffin tin—Bake for 20 minutes on 350°F or until you can insert a toothpick and it comes out clean.
How do you make the lemon glaze for the muffins?
In a small bowl, add powdered sugar and fresh lemon juice. Mix together using a fork.
Wait for the muffins to cool completely before adding the glaze. For best drizzle results, fill a spoon with the glaze and slowly go over the muffins.
How do I store the muffins?
Store in an airtight container in the fridge for up to four days. Freeze for up to 3 months. Individually wrap each muffin in saran wrap to make it easy when you want one. Let the muffins thaw on the counter for about an hour until they are ready to eat.
Healthy Lemon Poppy Seed Muffins
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1 cup oat flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp lemon zest
Wet Ingredients
- ¼ cup lemon juice
- 2 eggs
- ¼ cup coconut oil
- ⅓ cup coconut sugar
- 1 tsp vanilla extract
- 1 tbsp honey
- ¼ cup nonfat plain Greek yogurt
Additional Ingredients
- 2 tbsp poppy seeds
Lemon Glaze
- ⅓ cup powdered sugar
- 1 tbsp fresh lemon juice
Instructions
- Begin by preheating the oven to 350°F and prepare a muffin tin by spraying with nonstick spray.
- In a mixing bowl, add almond flour, oat flour, baking powder, baking soda, salt, and lemon zest. Mix the ingredients.
- Next, melt the coconut oil in the microwave and then chill for 5 minutes in the freezer.
- In another bowl, mix coconut sugar, eggs, plain non-fat Greek yogurt, honey, fresh lemon juice, vanilla extract, and coconut oil
- Add the dry ingredients into the wet ingredients and stir until all of the ingredients are thoroughly combined then fold in the poppy seeds.
- Pour batter into a lined and greased muffin tin.
- Bake for 20 minutes on 350°F or or until you can insert a toothpick and it comes out clean.
Optional Lemon Glaze
- In a small bowl, add powdered sugar and fresh lemon juice. Mix together using a fork.
- Wait for the muffins to cool completely before adding the glaze. For best drizzle results, fill a spoon with the glaze and slowly go over the muffins.