Healthy Lemon Poppy Seed Muffins

Short Description
These Healthy Lemon Poppy Seed Muffins are a light, fluffy treat that’s packed with bright lemon flavor and the perfect crunch from poppy seeds. Made with oat flour and Greek yogurt, these muffins are a nutritious option for breakfast or a midday snack. The combination of applesauce and avocado oil keeps them moist without adding extra fat, making them a guilt-free indulgence!

Why You’ll Love This Recipe

These muffins are not only delicious but also nutritious, offering a healthier twist on a classic favorite. The oat flour makes them gluten-free, while the Greek yogurt adds protein and creaminess. The fresh lemon zest and juice give the muffins a refreshing citrus flavor, balanced by the slight nuttiness of the poppy seeds. They’re easy to make, light on the calories, and perfect for those looking for a wholesome yet indulgent muffin!

Ingredients

• 1 ½ cups oat flour (be sure it’s certified gluten-free)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon + 1 teaspoon poppy seeds
• Grated zest of 2 lemons
• ¾ cup unsweetened applesauce
• ½ cup plain nonfat Greek yogurt
• ½ cup coconut palm sugar or brown sugar
• 2 tablespoons avocado oil or canola oil
• 1 egg
• 2 tablespoons fresh lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 375°F and lightly coat a muffin tin with cooking spray.
2. In a medium bowl, whisk together the oat flour, baking soda, and salt. Stir in the poppy seeds and grated lemon zest.
3. In a large bowl, combine the applesauce, Greek yogurt, coconut palm sugar (or brown sugar), avocado oil (or canola oil), egg, and fresh lemon juice. Stir until the mixture is smooth.
4. Stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
5. Scoop the muffin batter into the prepared muffin tin, dividing it evenly among the muffin cups.
6. Bake for 12-14 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a rack to cool completely.
8. Serve immediately or store in an airtight container.

Servings and Timing

• Servings: 12
• Total Time: 25-30 minutes
• Prep Time: 10 minutes
• Cook Time: 12-14 minutes

Variations

• Add Blueberries: Add a handful of fresh or frozen blueberries for an extra burst of flavor and nutrition.
• Sweetener Swap: If you prefer, you can use maple syrup, honey, or stevia as an alternative to coconut palm sugar or brown sugar.
• Coconut Flavor: Add a tablespoon of shredded unsweetened coconut for a tropical twist.
• Vegan Version: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and substitute the Greek yogurt with a dairy-free yogurt alternative.

Storage/Reheating

• Storage: Store the muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
• Freezing: These muffins freeze well! Place them in a freezer-safe bag or container, and store for up to 2 months. To reheat, simply thaw at room temperature or microwave for a few seconds.

FAQs

1. Can I use regular flour instead of oat flour?

Yes, you can use regular all-purpose flour if you don’t need them to be gluten-free. However, the texture may change slightly.

2. Can I substitute the Greek yogurt for something else?

You can use a dairy-free yogurt, applesauce, or even mashed bananas for a different flavor and texture.

3. Can I add more lemon zest for a stronger flavor?

Absolutely! Feel free to add extra lemon zest if you like a more pronounced lemon flavor in your muffins.

4. How can I make these muffins sweeter?

You can increase the amount of coconut palm sugar or add a little extra sweetener to taste.

5. Can I use frozen poppy seeds?

Yes, frozen poppy seeds can be used as long as they are fully thawed and stored properly.

6. Can I make these muffins without eggs?

Yes, you can use a flax egg as a replacement for the regular egg. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes to thicken.

7. Can I use a different type of oil?

Yes, you can use olive oil, coconut oil, or any other mild-flavored oil as a substitute for avocado oil.

8. Can I make these muffins ahead of time?

Yes, these muffins store well, so feel free to make them in advance. They’ll stay fresh in an airtight container for a few days or can be frozen for longer storage.

9. How do I know when the muffins are done?

The muffins are done when a toothpick inserted into the center comes out clean. If the toothpick has wet batter, continue baking for another 2-3 minutes.

10. Can I make mini muffins instead of regular-sized ones?

Yes, you can make mini muffins by reducing the baking time. Bake for about 8-10 minutes, checking for doneness with a toothpick.

Conclusion

These Healthy Lemon Poppy Seed Muffins are the perfect balance of flavor and nutrition. With their light texture, bright lemony zing, and poppy seed crunch, they make for a satisfying breakfast or snack. Plus, they’re made with wholesome ingredients like oat flour, Greek yogurt, and applesauce, so you can indulge without the guilt. Whether you’re a lemon lover or just looking for a healthier muffin option, these muffins are sure to be a hit!

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