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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!
Course Bread
Cuisine American
Keyword High protein, Low-fat
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10 muffins
Calories 95kcal
Author Lauren Goslin

Ingredients

DRY INGREDIENTS:

  • 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
  • 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