Description
These healthy lemon poppy seed muffins are seriously just the BEST. Soft and fluffy, sweet and tangy, they’re the perfect breakfast treat!
Ingredients
Units
Scale
Muffins
- 1 3/4 cups Spelt flour (can sub all-purpose flour, 1-1 gluten-free flour )
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp lemon zest
- 1/2 cup organic cane sugar
- 1 egg
- 1 cup greek yogurt (can sub dairy-free yogurt)
- 1/4 cup milk
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup avocado oil (can sub any neutral-tasting oil)
- 1 1/2 tsp vanilla extract
- 3 tbsp poppy seeds
Lemon glaze
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 350 degrees F and line a muffin pan.
- Mix the sugar and lemon zest together in another bowl.
- In a large mixing bowl, whisk together the egg, Greek yogurt, milk, lemon juice, avocado oil and vanilla extract.
- Add the lemon sugar to the wet ingredients and mix until the sugar is dissolved.
- Add the flour, baking powder, baking soda and salt into the bowl of wet ingredients and gently mix just until combined. Don’t overmix.
- Add the poppy seeds and gently mix again.
- Spoon the batter into the muffin pan filling 3/4 of the way full.
- Bake for 16-20 minutes or until a toothpick comes out clean.
- To make the glaze mix together the powdered sugar and lemon juice, then use a spoon to drizzle the glaze onto the muffins. (Let the muffins cool before adding the glaze.)
Notes
The lemon glaze is optional. These muffins are delicious too without it!
Store in an airtight container on the counter for 5 days or in the fridge for 7 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 9g
- Fat: 6g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 5g
