Description
These Healthy Lemon Poppyseed Muffins are the perfect lemon poppy seed muffins—light, zesty, and made with wholesome ingredients. I used a blend of white whole wheat and oat flour for a fluffy texture, and sweetened them naturally with honey and unsweetened applesauce.
The combination of Greek yogurt and olive oil keeps them incredibly moist, while a triple-hit of lemon zest and juice gives them a bright, fresh flavor. They’re a simple, nutrient-dense option that’s great for a quick breakfast or a light snack.
Ingredients
Units
Scale
- 1 cup White Whole Wheat Flour
- 1/2 cup Oat Flour
- 1 Tbsp Ground Flaxseed
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1 1/2 Tbsp Poppy Seeds
- 3 Lemons, Zested
- 2 Tbsp Lemon Juice
- 2 Eggs
- 1/2 cup Greek Yogurt
- 1/2 cup Honey
- 1/4 cup Unsweetened Applesauce
- 1/4 cup Olive Oil
- 2 tsp Vanilla Extract
Instructions
- Preheat oven to 350° F.
- Grease a 12 cup muffin tin, set aside
- In a large bowl, combine the dry ingredients: White Whole Wheat Flour, Oat Flour, Flaxseed, Baking Powder, Baking Soda, Salt, and Poppy Seeds whisk together to combine.
- In a separate bowl combine the wet ingredients: lemon zest , lemon juice, eggs, Greek Yogurt, honey, applesauce, olive oil, and vanilla extract. Whisk to combine.
- Pour the the wet ingredients into the dry, stir with a spatula to combine.
- Scoop the batter evenly into the prepared muffin tin place into the oven. Bake for 20-25 minutes.
- Remove from the oven and allow to cool on a wire rack.
- Category: Breakfast, Comfort Food, Dessert
- Method: Baking
- Cuisine: American
