Healthy Lemon Poppy Seed Muffins
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Tangy and sweet, these bakery-quality lemon poppy seed muffins are the perfect breakfast treat.
Recipe Profile:
Low Carb
High Protein
Gluten-Free
No Added Sugar (I use monk fruit as a sweetener)
I haven’t had lemon poppy seed bread or muffins since I was a kid, so the craving was a bit unexpected when I suddenly just HAD to make this bread as soon as possible. It could be that I was looking to enjoy a taste of spring as the birds are finally returning to Maine and there is a glimpse of warmer, longer days on the horizon.
This recipe was inspired by Chocolate Covered Katie’s keto lemon bread recipe, which you can find here.
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Prep Your Space:
For this recipe, you will need:
Servings: 12 muffins
Ingredients:
2 cups (200 g.) blanched almond flour
1 Tablespoon baking powder
½ teaspoon Himalayan pink salt
1/8 teaspoon monkfruit powder (you can use ½ - 1 cup of cane sugar or honey if you are not trying to eat low/no sugar)
2/3 cup plain, whole Greek yogurt (I use Stonyfield Organic Whole Milk Plain Greek Yogurt)
3 eggs
3 teaspoons pure lemon extract
½ Tablespoon lemon zest from 1 lemon
1 Tablespoon poppy seeds
Directions:
Preheat the oven to 350 degrees F and line the muffin baking pan with the cupcake liners.
In a mixing bowl, add all of the ingredients and mix until well combined.
Using a spoon or small measuring cup, add a small amount of the batter to each liner in the baking sheet.
Bake for 15-18 minutes, checking to see if a toothpick comes out clean when inserted into a muffin after 15 minutes.
Remove from the oven, and allow the muffins to cool for about 10 minutes before serving.
Nutrition:
Calories: 144 | Protein: 6 g. | Carbs: 4 g. | Fat: 12 g. | Sugar: 1 g. | Fiber: 2 g.
Notes:
To make a bread loaf instead of muffins, simply add the ingredients to a greased 9x5 loaf pan and bake at 325 degrees F for 50 minutes.
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