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    Home » Recipes » Bread & Muffins

    Lemon Poppy Seed Muffins with Greek Yogurt

    Published: Mar 18, 2013 · Modified: Nov 6, 2022 by Lauren · This post may contain affiliate links ·

    Jump to Recipe  ↓

    Lemon Poppy Seed Muffins with Greek Yogurt - These delicious muffins are a great way to enjoy the lemon poppy seed combination, and they're low in fat and high in protein!

    muffin55

    ...enter these delicious lemon poppy-seed muffins!

    Aside from being high in protein, sugar-free, and healthy, these muffins are light, moist, and bursting with just the right amount of lemon flavor and sweetness.

    muffin44

    I love the nutritional stats on these! 95 calories, 5.4 grams of protein, and only 11 grams of carbohydrates (low carb is considered to between 1-10 grams, so these just missed the mark!). My husband and I seriously ate all but one of these after I made them. They are that good!

    FAQs

    Can I use an egg replacer?

    Chia eggs work great in this recipe, so I imagine flax eggs would work as well.

    Can this recipe be made vegan?

    You can use coconut milk yogurt and a chia egg to make them vegan-friendly.

    Print Recipe
    5 from 1 vote

    Lemon Poppy Seed Muffins with Greek Yogurt

    These delicious muffins are a great way to enjoy the lemon poppy seed combination, and they're low in fat and high in protein!
    Prep Time10 minutes mins
    Cook Time25 minutes mins
    Total Time35 minutes mins
    Course: Bread
    Cuisine: American
    Keyword: High protein, Low-fat
    Servings: 10 muffins
    Calories: 95kcal
    Author: Lauren Goslin

    Ingredients

    DRY INGREDIENTS:

    • ⅓ cup almond or coconut flour
    • ½ cup + 1 tablespoon spelt or oat flour
    • 1 Tablespoon poppy seeds
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ⅛ teaspoon salt

    WET INGREDIENTS:

    • ¾ cup Greek yogurt
    • 6 Tablespoons unsweetened applesauce
    • 3 Tablespoons lemon juice
    • 1 large egg lightly beaten
    • 1 ½ teaspoons oil I use olive
    • zest of one lemon
    • 15-20 drops liquid stevia

    Instructions

    • Preheat oven to 325 degrees.
    • Mix the flours, poppy seeds, baking powder, baking soda, and salt in a large bowl.
    • Mix the yogurt, applesauce, lemon juice, egg, oil, zest, and stevia together in another bowl.
    • Mix everything together just until combined (over-mixing = tough muffins!).
    • Divide the mixture equally between 10 muffin liners in a muffin tin.
    • Bake 20-25 minutes. They should be golden and springy to the touch.
    • Cool and enjoy!

    Notes

    Nutrition facts are based on using almond flour, spelt flour, and olive oil.
    WW Points:

    Nutrition

    Calories: 95kcal | Carbohydrates: 11g | Protein: 5.4g | Fat: 4.3g | Cholesterol: 22mg | Fiber: 1.8g | Sugar: 2.5g

    muffin22

     

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    Filed Under: Bread & Muffins

    Reader Interactions

    Comments

    1. Cristina Eury

      March 25, 2013 at 7:36 am

      I shared this post in fb, & liked her page & shared her page...

      • Lauren

        March 25, 2013 at 8:31 am

        Sorry Cristina, the giveaway closed on Friday!

    2. Lea H @ Nourishing Treasures

      March 24, 2013 at 5:04 pm

      Thank you for your submission on Nourishing Treasures' Make Your Own! Monday link-up.

      Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

    3. Cynthia

      March 20, 2013 at 4:19 pm

      I subscribe

    4. Cynthia

      March 20, 2013 at 4:18 pm

      I follow on FB

    5. Andrea

      March 20, 2013 at 12:42 pm

      I subscribed for the newsletter! Very cool blog.

    6. Kim

      March 18, 2013 at 9:51 am

      Can I use a different flour besides almond? I don't have any and want to make these ASAP! What do you recommend as a substitute?

      • Lauren

        March 18, 2013 at 10:06 am

        Hi Kim, Anna also suggested that coconut flour would work!

    7. Rob Colbert

      March 18, 2013 at 9:15 am

      I am following her blog via email
      and I have Liked her page on FB!

    8. Chris

      March 18, 2013 at 7:47 am

      Can you make this vegan?

      • Lauren

        March 18, 2013 at 10:07 am

        Hi Chris, you could try using an alternative yogurt and a flax, chia, or psyllium egg? I haven't tried it, so I can't vouch for the results. They might turn out a bit mushier leading to a longer baking time.

    9. Kristen C

      March 18, 2013 at 5:13 am

      I also am now following her blog!

    10. Kristen C

      March 18, 2013 at 5:11 am

      I liked her Facebook page

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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

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