Food & Recipes

Healthy Lemon Poppy Seed Muffins

Light and flavorful healthy lemon poppy seed muffins that are both delicious and nutritious. Soft and light, these muffins are an amazing, healthy snack. This recipe will yield 12 sweet citrus flavored muffins, and the best bit? They only come in at 126 calories!

We also have a page showing ten important health benefits of lemons. There are also ten lemon recipes you can try, just in case you have some lemons left over. 😊

If you’re in the mood to cook something more substantial with lemons, take a look at this healthy lemon chicken Indian style recipe. With only a 10 minute cooking time it’s very easy to make.


A tasty alternative is this simple lemon garlic baked fish dish. This one also comes with a 10 – 12 minute cooking time and only takes 5 minutes to prepare.

Ingredients -(healthy lemon poppy seed muffins)

  • 2 ½ cups (300g) white whole wheat flour or gluten-free* flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 ½ tbsp (13g) poppy seeds
  • 2 ½ tbsp (16g) lemon zest, freshly grated (about 3 large lemons)
  • 1 tbsp (15g) unsalted butter or coconut oil, melted and cooled slightly
  • 2 large egg whites, room temperature
  • 2 tsp vanilla extract
  • ½ cup (120g) plain nonfat Greek yogurt
  • 2 tbsp (30mL) honey
  • 1 ¼ tsp vanilla crème stevia
  • 6 tbsp (90mL) freshly squeezed lemon juice (about 2 large lemons)
  • ¾ cup (180mL) nonfat milk

Cooking Instructions – (healthy lemon poppy seed muffins)

  • 1. Preheat the oven to 425°F, and lightly coat 12 muffin cups with nonstick cooking spray.
    2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, poppy seeds, and lemon zest.
  • 3. In a separate bowl, whisk together the butter, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain.
  • 4. Mix in the honey and stevia until fully incorporated. Mix in the lemon juice. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.)
  • 5. Divide the batter between the prepared muffin cups. Bake at 425°F for 7 minutes.
  • 6. Without opening the oven door, reduce the oven temperature to 350°F, and continue baking for an additional 12-15 minutes, or until the tops feel firm to the touch and a toothpick inserted into the center comes out clean.
  • 7. Cool in the muffin cups for 10 minutes before carefully transferring to a wire rack.



Healthy Lemon Poppy Seed Muffins

Light and flavorful healthy lemon poppy seed muffins that are both delicious and nutritious. Soft and light, these muffins are an amazing, healthy snack. This recipe will yield 12 sweet citrus flavored muffins, and the best bit? They only come in at 126 calories!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert, Snack
Keyword: egg whites, lemon, milk, poppy seeds, stevia, yoghurt

Ingredients

  • 2 1/2 cups white whole wheat flour or gluten-free* flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 tablespoon poppy seeds
  • 2 1/2 tablespoon lemon zest, freshly grated (about 3 large lemons)
  • 1 tablespoon unsalted butter or coconut oil, melted and cooled slightly
  • 2 large egg whites room temperature
  • 2 teaspoon vanilla extract
  • 1/2 cup plain nonfat Greek yogurt
  • 2 tablespoon honey
  • 1 1/4 teaspoon vanilla crème stevia
  • 6 tablespoon freshly squeezed lemon juice (about 2 large lemons)
  • 3/4 cup nonfat milk

Instructions

  • Preheat the oven to 425°F, and lightly coat 12 muffin cups with nonstick cooking spray.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, poppy seeds, and lemon zest.
  • In a separate bowl, whisk together the butter, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain.
  • Mix in the honey and stevia until fully incorporated. Mix in the lemon juice. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.)
  • Divide the batter between the prepared muffin cups. Bake at 425°F for 7 minutes.
  • Without opening the oven door, reduce the oven temperature to 350°F, and continue baking for an additional 12-15 minutes, or until the tops feel firm to the touch and a toothpick inserted into the center comes out clean.
  • Cool in the muffin cups for 10 minutes before carefully transferring to a wire rack.


Similar Posts