Healthy Lemon Poppy Seed Muffins
Brighten up your morning with these Healthy Lemon Poppy Seed Muffins, a guilt-free treat that balances comforting flavors with wholesome ingredients. Made with nutrient-rich whole wheat flour, protein-packed Greek yogurt, and naturally sweetened with honey, these muffins deliver a moist, tender crumb bursting with vibrant citrus flavor from fresh lemon juice and zest. The poppy seeds add a delightful crunch, while the vanilla extract and coconut oil bring an extra layer of richness. Perfectly balanced and baked to golden perfection in under 25 minutes, these muffins are a quick and easy breakfast or snack option. Plus, they're a healthier alternative to traditional bakery-style muffins, without sacrificing flavor. Enjoy them fresh from the oven or save them for meal prep—they store beautifully for a grab-and-go snack all week long!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 tablespoons Poppy seeds
- 0.75 cup Plain Greek yogurt
- 0.5 cup Honey
- 2 large Eggs
- 3 tablespoons Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil, melted and cooled slightly
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly with oil.
In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and poppy seeds.
In another medium bowl, combine the Greek yogurt, honey, eggs, lemon juice, lemon zest, vanilla extract, and melted coconut oil. Whisk until smooth and well combined.
Pour the wet ingredients into the bowl of dry ingredients. Gently fold together using a spatula until just combined. Be careful not to overmix.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 1893 mg | 82% | |
| Total Carbohydrate | 249.6 g | 91% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 107.9 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 610 mg | 47% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1390 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
