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!
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
Instructions
- Preheat the oven to 375°F and lightly coat a muffin tin with cooking spray.
- In a medium bowl, whisk together the oat flour, baking soda, and salt. Stir in the poppy seeds and grated lemon zest.
- 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.
- Stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Scoop the muffin batter into the prepared muffin tin, dividing it evenly among the muffin cups.
- Bake for 12-14 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a rack to cool completely.
- Serve immediately or store in an airtight container.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg
