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!

...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.

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

Cook Time25

Total Time35

Course: Bread

Cuisine: American

Keyword: High protein, Low-fat

Servings: 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

Comments

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!
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! 🙂
Cynthia

March 20, 2013 at 4:19 pm

I subscribe
Cynthia

March 20, 2013 at 4:18 pm

I follow on FB
Andrea

March 20, 2013 at 12:42 pm

I subscribed for the newsletter! Very cool blog.
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!
Rob Colbert

March 18, 2013 at 9:15 am

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

March 18, 2013 at 5:13 am

I also am now following her blog!
Kristen C

March 18, 2013 at 5:11 am

I liked her Facebook page