• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Simply Delicious

  • Home
  • Recipes
    • Quick and Easy
    • Dinner Recipes
    • Lunch
    • Chicken Recipes
    • Meat
    • Baking Recipes
    • Dessert Recipes
    • Vegetarian
    • Gluten Free
  • Videos
  • In My Pantry
  • Contact
  • About
    • Privacy Policy

Home » Recipes » Healthyish Lemon Poppy Seed Muffins

Healthyish Lemon Poppy Seed Muffins

February 15, 2020 by Alida Ryder 7 Comments

Pin
Share
Jump to Recipe Print Recipe

These healthyish lemon poppy seed muffins made with oat flour are a delicious and easy breakfast or snack recipe. Perfect for making ahead!

Lemon poppy seed muffins

How to make healthyish lemon poppy seed muffins

To make these muffins a little healthier, I swap out some of the flour for oat flour. The oat flour adds texture and extra fiber. Plain yogurt and canola oil replace the need for butter. These muffins aren’t overly sweet and I like using unrefined sugar instead of regular granulated sugar. You could use xylitol or any other sweetener of your choice. Honey and maple syrup could make the muffins a little sticky so be sure to spray the muffin cases with cooking spray if using.

The batter can be made in one bowl making the recipe even easier. Whisk oat flour, regular flour, baking powder, salt and sugar with canola oil, eggs, egg yolks, yogurt, poppy seeds and lemon zest. Mix until the batter is smooth and creamy. Line a muffin pan with paper liners then fill the cups 3/4 of the way full. Place in the oven and bake at 180ºC/350ºF for 20-25 minutes until the muffins are risen, golden brown and a toothpick inserted comes out clean. Once baked, the muffins can be cooled and then drizzled with lemon glaze but this is optional.

Ingredients for lemon poppy seed muffins

Making ahead and freezing

  • How to store muffins:  These muffins can be kept in an airtight container for up to 5 days in the fridge. Allow to come to room temperature before serving.
  • Can you freeze muffins? Baked and cooled muffins can be transferred to a ziploc bag and frozen for up to 3 months. Thaw at room temperature before serving.

How to make muffins moist

The addition of canola oil, plain yogurt and the extra egg yolk means these muffins are tender and moist and will stay that way for up to 5 days.

Lemon poppy seed muffins

Muffin recipes

  1. Healthyish double chocolate muffins
  2. Spiced apple muffins with honey butter
  3. Easy healthy blueberry muffins
  4. Healthy chocolate chip banana oat muffins

Healthyish lemon poppy seed muffins

These healthyish lemon poppy seed muffins made with oat flour are a delicious and easy breakfast or snack recipe. Perfect for making ahead!
5 from 1 vote
Print Pin Rate
Course: Baked goods, Breakfast
Cuisine: American
Keyword: Lemon poppy seed muffins, muffin recipes, muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12
Calories: 204kcal
Author: Alida Ryder

Ingredients

  • 1 cup oat flour
  • 1 cup flour regular/all purpose
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ cup unrefined sugar
  • 1 tbsp poppy seeds
  • 1 cup plain yogurt
  • 3/4 cup canola oil
  • zest of 2 lemons
  • 3 extra-large eggs + 1 egg yolk
  • 1 tbsp lemon juice
  • 2 tbsp milk

Lemon glaze (optional)

  • 5 tbsp icing sugar sifted
  • 1-2 tbsp lemon juice °C (depending on how thick/thin you want the glaze)

Instructions

  • Preheat the oven to 180°C/350°F and line a 12-hole muffin pan with paper liners.
  • Whisk all the dry ingredients together in a large mixing bowl. Add the wet ingredients and whisk until the batter is smooth and creamy.
  • Fill muffin liners 3/4 of the way full. Place in the oven and bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
  • Remove the baked muffins from the oven and allow to cool completely.
  • Whisk together the glaze ingredients then drizzle over the cooled muffins.

Nutrition

Calories: 204kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 205mg | Potassium: 138mg | Fiber: 2g | Sugar: 7g | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg
Pin
Share

Filed Under: Baking Recipes, Breakfast Recipes, Recipes, Vegetarian Tagged With: breakfast bowls, breakfast recipe, Brunch, healthy recipe, lemon muffins, lemon poppy seed muffins, muffin recipe, Muffins, vegetarian

Subscribe

Previous Post: « Easy weeknight chicken curry with cucumber yoghurt
Next Post: Sticky Honey Soy Pork Chops »

Reader Interactions

Comments

  1. Patricia

    February 17, 2020 at 4:51 AM

    Hello Alida! I made these muffins this afternoon and weighed all ingredients; overall I liked them (great texture!) altho thought the canola oil proportion was a little too much b/c the muffin texture/flavor and muffin paper cups were a bit oily, so next time I’ll cut back maybe 2Tbls…..your thoughts? Also, while still warm (b/c I couldn’t wait for them to cool), the first muffin released from the paper cup perfectly, but the cooled ones stuck to the paper cups quite a bit, losing about 1/4 of the muffin bottom (not to worry, I scraped it off and ate it:) Do you why that happened and especially with a fair amount of oil? Thank you for your input!

    Reply
    • Alida Ryder

      February 19, 2020 at 5:26 PM

      You could definitely add only 1/2 cup of oil. I found 1/2 cup left the muffins a little on the drier side but it could be that my oat flour absorbs more liquid. Very strange that they stuck once cool, it’s usually the opposite for me. What sweetener did you use?

      Reply
      • Patricia

        February 19, 2020 at 7:20 PM

        Hi Alida,
        I used raw granulated sugar. I noticed after baking that your photo shows what looks like either light or dark brown sugar….is that correct?

        Also, next time I make these, I’ll try some variations with the canola oil, using a little less and maybe try half butter/half oil. Thanks again for the delicious recipe!!

        Reply
        • Alida Ryder

          February 23, 2020 at 11:35 AM

          I used demerara sugar. 🙂

          Reply
    • Patricia

      February 19, 2020 at 7:16 PM

      Disregard the above muffin-sticking comment…..the following morning, the muffins released from paper muffin cups cleanly!

      Reply
  2. Jennifer Reid

    February 16, 2020 at 1:05 AM

    Hi, what happens if you donn’t use the extra egg yolk? Thanks

    Reply
    • Alida Ryder

      February 19, 2020 at 5:27 PM

      The muffins are just a little less rich and could turn out a little drier.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read More…

Chicken Recipes

Hawaiian chicken skewers

Chicken Parmesan meatballs in tomato sauce with mozzarella

Chicken Parmesan Meatballs

Miso chicken noodle salad

Miso chicken noodle salad

Harissa grilled chicken wings

Curried Grilled Chicken Breast

Easy Curried Grilled Chicken Breast

Grilled chicken burgers

Easy Grilled Chicken Burgers

Seafood Recipes

Grilled garlic butter prawns

Grilled garlic butter prawns

Sticky honey sriracha salmon with coconut rice

Sticky honey sriracha salmon with coconut rice

Seared scallops with lemon caper sauce

Seared scallops with lemon caper sauce

Pasta vongole

Pasta Vongole

Conversion Chart

Simply Delicious conversion chart

DMCA Protection

Website Content Protection

Copyright © 2022 Simply Delicious on the Foodie Pro Theme Privacy