Lemon Anise Poppy Muffins Diabetic

Nutriscore Rating: 74/100

Brighten your breakfast or snack time with these zesty Lemon Anise Poppy Muffins, a diabetes-friendly treat that doesn’t compromise on flavor. Crafted with whole wheat pastry flour and naturally sweetened with granulated erythritol, these muffins are a wholesome choice for those managing blood sugar levels. The vibrant infusion of fresh lemon juice and zest pairs perfectly with the subtle licorice-like essence of anise seeds and the nutty crunch of poppy seeds. Moist and tender thanks to low-fat Greek yogurt and a splash of unsweetened almond milk, these muffins bake up beautifully golden in just 18 minutes. Ideal for meal prep, they can be stored or frozen for a convenient grab-and-go option. Indulge guilt-free in a fragrant, nutrient-packed bite that’s sure to brighten your day!

Recipe Information

• Prep Time: 15 min
• Cook Time: 18 min
• Total Time: 33 min
• Servings: 12 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 1.5 cups Whole wheat pastry flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 2 tablespoons Poppy seeds
• 1 teaspoon Anise seeds
• 0.5 cups Granulated erythritol (or preferred diabetic-friendly sweetener)
• 0.75 cups Low-fat plain Greek yogurt
• 2 whole Large eggs
• 0.5 cups Unsweetened almond milk
• 2 tablespoons Fresh lemon juice
• 1 tablespoon Lemon zest
• 1 teaspoon Vanilla extract
• 2 tablespoons Olive oil (or melted coconut oil)

📝 Instructions

8 steps

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly spray with non-stick cooking spray.

2. In a large mixing bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, salt, poppy seeds, and anise seeds until evenly combined.

3. In a separate bowl, mix the granulated erythritol, Greek yogurt, eggs, almond milk, lemon juice, lemon zest, vanilla extract, and olive oil until smooth and well blended.

4. Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Be careful not to overmix; the batter will be slightly thick.

5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

6. Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

7. Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

8. Enjoy these muffins fresh, or store them in an airtight container at room temperature for up to 3 days. They also freeze well for up to 1 month.

Nutrition Facts

1 serving (67.4g)

Calories		107
% Daily Value*
Total Fat		4.4 g	6%
	Saturated Fat	0.9 g	4%
	Polyunsaturated Fat	0.0 g
Cholesterol		32 mg	11%
Sodium		185 mg	8%
Total Carbohydrate		22.5 g	8%
	Dietary Fiber	2.0 g	7%
	Total Sugars	0.9 g
Protein		4.5 g	9%
Vitamin D		0.3 mcg	1%
Calcium		68 mg	5%
Iron		0.8 mg	4%
Potassium		99 mg	2%

*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.

Source of Calories

Fat: 474 cal (26.8%%)

Protein: 213 cal (12.1%%)

Carbs: 1079 cal (61.1%%)