Healthy Lemon Poppy Seed Muffins with Greek Yogurt
Looking for a healthy lemon poppy seed muffins recipe? These moist, delicious lemon poppy seed muffins are made without refined sugar, but still have amazing flavor!
Equipment
- Muffin Pan This non-stick muffin pan by Wilton is ideal for any muffin or cupcake recipe.
- Silicone Baking Cups These silicone baking cups eliminate the need for paper liners or greasy non-stick spray. Muffins and cupcakes slide right out - no sticking!
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granular monk fruit sweetener like Whole Earth or Lakanto
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup plain Greek yogurt I like Fage full-fat Greek yogurt
- 3/4 cup milk dairy or plant-based
- 2 eggs
- 2 Tablespoons unflavored coconut oil or vegetable oil
- 1/4 cup fresh squeezed lemon juice juice of 1 lemon
- 1 Tablespoon lemon zest zest of 1 lemon
- 1 Tablespoon poppy seeds
Lemon Glaze:
- 2 Tablespoons fresh squeezed lemon juice juice of 1/2 lemon
- 1/2 cup Swerve confectioners sugar substitute
Instructions
- 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.
- In a mixing bowl, whisk together the dry ingredients; flour, sweetener, baking powder, baking soda and salt. Set aside.
- 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.
- Spoon the batter into the prepared muffin tin, filling each cup to nearly full.
- 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.
- 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!
Notes
Storage: muffins can be kept at room temperature, however, they will only keep for 2-3 days at most. For best results, store muffins in an airtight container in the refrigerator. Kept refrigerated, muffins will last 5-7 days.
Freezing: these muffins freeze well, and make for great make-ahead snacks and breakfasts. To freeze, individually wrap or store in an airtight container. Frozen, the muffins will last up to 3 months. To thaw, you can either let thaw at room temperature (good for overnight) or unwrapped in microwave on defrost setting at 30 second increments.
Nutrition
Serving: 1muffinCalories: 176kcalCarbohydrates: 25gProtein: 8gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 36mgSodium: 196mgFiber: 1gSugar: 1g
Tried this recipe?Let us know how it was!