Tag: Muffin

Healthy Lemon Poppyseed Muffins

Healthy Lemon Poppyseed Muffins

Posted on by Amy MS, RD, LDN

Healthy Lemon Poppyseed Muffins

Healthy Lemon Poppyseed Muffins

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Healthy Lemon Poppyseed Muffins

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  • Author: Amy MS, RD, LDN
  • Diet: Vegetarian
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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
  • Zest of 3 Lemons
  • 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

Optional Glaze Topping:

  • 1/3 cup Powdered Sugar
  • 2–3 tsp Milk

Instructions

  1. Preheat oven to 350°F. Grease a 12-cup muffin tin or line with muffin liners. Set aside.
  2. In a large bowl, whisk together the flours, flaxseed, baking powder, baking soda, salt and poppy seeds. 
  3. In a separate bowl whisk together the lemon zest, lemon juice, eggs, Greek yogurt, honey, applesauce, olive oil, and vanilla extract until smooth.
  4. Pour the the wet ingredients into the dry ingredients and gently stir with a spatula until just combined (don’t over mix here!).
  5. Scoop the batter evenly into the prepared muffin pan.
  6. Bake for 20-25 minutes, until just golden brown.
  7. Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Optional Glaze:

  1. Whisk together the powdered sugar and milk until smooth, Drizzle over cooled muffins. Enjoy!
  • Category: Breakfast, Comfort Food, Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 168
  • Sugar: 13g
  • Sodium: 216mg
  • Fat: 6.8g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 4.4g
  • Cholesterol: 31mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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Whole Grain Carrot Cake Muffins

Whole Grain Carrot Cake Muffins

Posted on by Amy MS, RD, LDN

Whole Grain Carrot Cake Muffins

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Whole Grain Carrot Cake Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Total Time: 30 minutes
  • Yield: 12 Muffins 1x
  • Diet: Vegetarian
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Description

Whole Grain Carrot Cake Muffins are naturally sweetened and made with wholesome ingredients like oats, whole wheat flour, carrots, and olive oil. Perfect for breakfast, snacks, or lunchboxes, they deliver all the cozy flavors of carrot cake in a healthy, meal-prep-friendly muffin.

Ingredients

Units Scale
Muffins:
  • 3/4 cup All Purpose Flour
  • 1/2 cup Oat Flour
  • 1/2 cup Whole Wheat Flour
  • 2 tbsp Ground Flaxseed
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 1/2 tsp Ground Cinnamon
  • 1/2 tsp Cardamom
  • 1/2 cup Olive Oil
  • 1/2 cup Honey
  • 1/2 cup Unsweetened Applesauce
  • 1 cup Grated Carrot
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 1/3 cup Walnuts, chopped
Icing Glaze:
  • 1/4 cup Powdered Sugar
  • 2 tsp Milk

Instructions

  1. Preheat oven to 325° F. Spray a muffin pan with nonstick cooking spray and set aside.
  2. In a large mixing bowl, add all the dry ingredients and whisk together (Oat Flour, AP Flour, Wheat Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg, Cardamom, Flaxseed).
  3. In a medium mixing bowl add the wet ingredients and whisk to combine (Olive Oil, Honey, Applesauce, Carrot, Eggs, Vanilla Extract).
  4. Next, pour the wet ingredients into the dry ingredients and mix together with a spatula. Take care to not over mix!
  5. Add the chopped walnuts to the batter and stir to combine.
  6. Spoon the batter evenly into 12 muffin cups.
  7. Place muffin tray into the oven and bake for 20-25 minutes until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
  8. Allow muffins to cool on a wire rack for 10 minutes.
  9. While the muffins cool, prepare the glaze icing. In a small bowl whisk together the powdered sugar and 2 tsp milk. Using a spoon, drizzle the icing over top of each muffin. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 20
  • Category: Breakfast, Dessert, Snack
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Muffin
  • Calories: 285
  • Sugar: 13g
  • Sodium: 199mg
  • Fat: 16g
  • Saturated Fat: 3g
  • Unsaturated Fat: 11g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 168mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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