Healthy Lemon Poppy Seed Muffins
These healthy lemon poppy seed muffins are light and airy, with a delicious lemony flavor. They are an amazing baked treat, best served with a cup of tea for breakfast.
Servings: 20 muffins
Calories: 134kcal
Cost: cheap
Ingredients
- 2 cups white whole wheat flour (or all purpose flour) (500 ml / 250 g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup honey (120 ml)
- ½ cup olive oil (120 ml)
- ½ cup Greek yogurt (120 ml)
- 1 teaspoon vanilla extract
- 2 eggs
- 2 lemons (juice from 1 + zest from 2)
- 3 tablespoons poppy seeds
Instructions
- Preheat your oven to 360 °F / 180 °C / 160 °C fan oven.
- Zest two lemons using a microplane, and squeeze the juice out of one lemon. Measure and prepare the other ingredients.
- Combine all the wet ingredients in a bowl; eggs, Greek yogurt, olive oil, vanilla extract, honey, lemon juice.
- Then, add the dry ingredients; baking powder, baking soda, salt, flour and lemon zest. Mix the ingredients together until just combined.
- Place muffin liners in a muffin pan. Fill the liners about ⅔ full with the batter.
- Place them in the oven, and bake for about 17 min, or until a skewer or toothpick inserted in the middle comes out clean.
Video
Notes
- Don’t over mix the batter! Only stir until the ingredients are just combined.
- Fill the muffin liners ⅔ full. This prevents them from expanding too much, and gives them a nice form.
- Use a toothpick or a skewer inserted in the middle of the lemon poppy seed muffins to ensure that they have cooked through.
- The muffins can burn quickly, so keep an eye on them. Overcooked muffins are dry and unpleasant.
- Muffins store really well. You can keep them in an airtight container in your pantry for up to 5 days, or freeze them for up to 12 months.
Nutrition
Calories: 134kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 143mg | Potassium: 55mg | Fiber: 2g | Sugar: 7g | Vitamin A: 24IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 1mg