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Healthy Lemon Poppy Seed Muffins

Healthy Lemon Poppy Seed Muffins

Print Recipe
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Servings 6 jumbo muffins
Calories 465

Ingredients

  • 3 cups oat flour
  • ⅓-⅔ cup sugar or sweetener of choice to taste
  • 2 Tbsp poppy seeds
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1⅓ cups yogurt of choice
  • ½ lemon juiced optional
  • zest of 2 lemons
  • 2 large eggs
  • cup coconut oil
  • 1 cup grated zucchini drained
  • decorating sugar for topping optional

Instructions

  • Preheat oven to 400°F (200°C).
  • In a bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda and salt.
  • Separately, whisk together yogurt, coconut oil, lemon zest, and eggs.
  • Add dry ingredients to wet until just combined—don’t overmix!
  • Stir in the grated zucchini last. I recommend first placing grated zucchini in a clean kitchen towel or paper towels and squeezing to remove excess moisture!
  • Transfer to a jumbo muffin tin, sprayed with cooking spray. (I use 2 scoops of a regular-sized ice cream scoop, or about ½ cup. Fill the muffins almost to the top, but not all the way!)
  • Bake for 5 minutes at 400°F (200°C), and then lower to 350°F (180°C) and bake 20-22 minutes. They are done when tops are golden and a toothpick comes out clean.
  • Cool slightly before popping out of the tin and enjoying!
  • Yields 6 jumbo healthy lemon poppy seed muffins.

Notes

Nutrition for healthy lemon poppy seed muffins made with whole milk yogurt, ⅓ cup stevia, and no optional decorating sugar—per jumbo muffin:
426 calories | 22g fat | 54g carbs | 7g fiber | 3g sugars | 15g protein
*Nutrition provided below for healthy lemon poppy seed muffins made with whole milk yogurt, ⅓ cup coconut sugar, and no optional decorating sugar.

Nutrition

Serving: 1jumbo muffin | Calories: 465kcal | Carbohydrates: 54g | Protein: 15g | Fat: 22g | Fiber: 7g | Sugar: 14g