Healthy Lemon Poppy Seed Muffins


– 2 c. all-purpose flour – 1/3 c. granular monk fruit sweetener, like Whole Earth or Lakanto – 1 1/2 tsp. baking powder – 1/2 tsp. baking soda – 1/4 tsp. salt – 3/4 c. plain Greek yogurt, I like Fage full-fat Greek yogurt – 3/4 c. milk, dairy or plant-based – 2 eggs – 2 tbsp. unflavored coconut oil – 1/4 c. fresh squeezed lemon juice (juice of 1 lemon) – 1 Tbsp. lemon zest (zest of 1 lemon) – 1 Tbsp. poppy seeds Lemon Glaze: – 2 tbsp. fresh squeezed lemon juice (juice of 1/2 lemon) – 1/2 c. Swerve confectioners sugar substitute


Step 1

Preheat oven to 400 degrees. Line a muffin tin with non-stick silicone baking cups or paper liners that have been sprayed with non-stick baking spray. Set prepared pan aside.

Step 2

In a mixing bowl, whisk together the dry ingredients; flour, sweetener, baking powder, baking soda and salt. Set aside.

Step 3

In a second bowl, whisk together the wet ingredients; yogurt, milk, eggs and oil. Gradually add the dry ingredient mixture to the wet ingredients, using a whisk to combine. Batter will be slightly thick. Add in the lemon juice, lemon zest and poppy seeds. Stir to combine.

Step 4

Spoon the batter into the prepared muffin tin, filling each cup to nearly full.

Step 5

Bake the muffins at 400 degrees for 16-18 minutes or until toothpick inserted into a muffin comes out clean and crumb-free. Tops of muffins will be golden brown.

Step 6

Remove from oven and let cool while you mix the lemon glaze. Combine the Swerve confectioners sugar substitute with 2 tbsp of lemon juice, stirring until smooth. Drizzle over the tops of each muffin. Enjoy!