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!
Servings 10 muffins
- 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
- 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
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!
Nutrition facts are based on using almond flour, spelt flour, and olive oil.
Calories: 95kcal | Carbohydrates: 11g | Protein: 5.4g | Fat: 4.3g | Cholesterol: 22mg | Fiber: 1.8g | Sugar: 2.5g