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    Home » Recipes » Breads

    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 mins
    Cook Time25 mins
    Total Time35 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

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

    muffin22

     

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    Filed Under: Breads

    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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