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Lemon Poppy-Seed Muffins and a Giveaway

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I was recently contacted by my blog pal Anna of The Guiltless Life (now Your Healthy Place) about offering her e-book to a lucky reader. Needless to say, I jumped at the opportunity. Anna disappeared from the blog world for a bit only to come back with her certificate in health coaching and a brand new blog.


Anna’s blog was one of the first I came across when I began my own, and she was always so nice and helpful when I had questions. A lot of the time, I come across recipes that I sincerely want to try out but don’t because I get so caught up in creating things for my own site! Even with this being the case, I still managed to try and love a few of Anna’s creations and enjoyed every one!

Her new e-book has a wide range of recipes to choose from including Chocolate Chip Protein Waffles, Spaghetti Squash Lasagna, and Better-Than-Ice-Cream Protein Milkshake. The book contains 40 deliciously easy and affordable recipes, along with a list of Anna’s favorite products and pantry items to help you along the way. The recipes are vegetarian, with some vegan and gluten-free options as well, and Anna has allowed me to feature one of them today…

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…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.

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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!

Lemon Poppy-Seed Muffins
 
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Serves: 8
Ingredients
  • ⅓ c. almond flour
  • ½ c. + 1 T. flour (I used spelt)**
  • 1 T. poppy seeds
  • 1 t. baking powder
  • ¼ t. baking soda
  • ⅛ t. salt
  • 4 packets stevia (each packet of stevia = 2 teaspoons of sugar or 2-4 drops of stevia liquid concentrate)
  • zest of 1 lemon
  • ¾ c. greek yogurt or cottage cheese (if you use cottage cheese, be sure to blend it first)
  • 6 T. unsweetened applesauce
  • 1½ t. oil (I used walnut)
  • 3 T. lemon juice
  • 1 egg, lightly beaten
Instructions
  1. Preheat oven to 325 degrees.
  2. Mix the flours, poppy seeds, baking powder, baking soda, stevia (packets or powder), salt, and lemon zest together in a bowl.
  3. Mix the yogurt or blended cottage cheese, applesauce, oil, lemon juice, and egg together in another bowl.
  4. Mix everything together just until combined (over-mixing = tough muffins!).
  5. Divide the mixture equally between 8 muffin liners in a muffin tin.
  6. Bake 25 minutes (mine took a few minutes more, probably because I used dehydrated almond pulp). They should be golden and springy to the touch.
  7. Cool and enjoy!
Notes
**Note: ¼ c. of the flour (not the almond flour, but the other) can be replaced with protein powder, if desired Nutrition facts are based on using almond flour, spelt flour, 6 ounces of greek yogurt, 4 packets of stevia, and walnut oil. Weight Watchers points (new system): 3
Nutrition Information
Serving size: 8 Calories: 95 Fat: 4.3 g Saturated fat: 0.8 g Unsaturated fat: 3.5 g Trans fat: 0 g Carbohydrates: 11 g Sugar: 2.5 g Sodium: 90 mg Fiber: 1.8 g Protein: 5.4 g Cholesterol: 22 mg

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You can enter to win Anna’s e-book one or both of the following ways:

1. Like Anna’s Facebook page here: Your Healthy Place.

2. Subscribe to Anna’s newsletter by going to her website (www.yourhealthyplace.ca) and enter your information in the top right sidebar.

Please leave a separate comment for each, as I will be choosing a winner from the comments section on Friday.

If you’re interested in purchasing the e-book, you can do so on Anna’s site by using the code oatmeal25. You will receive 25% off the original cost of $16. If you have any questions or trouble, please email Anna at reachyourhealthyplace@gmail.com.

Shared with: Make Your Own Monday, Natural Living Monday, Slightly Indulgent Tuesday, Fat Tuesday

THE GIVEAWAY IS NOW CLOSED. THANK YOU!

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  10. 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?

    • 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.

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