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Lemon Poppy Seed Muffins with Greek Yogurt

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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.

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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!

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

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Reader Interactions

Comments

  1. Cristina Eury

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

    • Lauren

      Sorry Cristina, the giveaway closed on Friday!

  2. Lea H @ Nourishing Treasures

    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

    I subscribe

  4. Cynthia

    I follow on FB

  5. Andrea

    I subscribed for the newsletter! Very cool blog.

  6. Kim

    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

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

  7. Rob Colbert

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

  8. Chris

    Can you make this vegan?

    • Lauren

      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

    I also am now following her blog!

  10. Kristen C

    I liked her Facebook page