Lemon Anise Poppy Muffins Diabetic
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!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 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
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.
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.
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.
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.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
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.
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
Calories |
1313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2177 mg | 95% | |
| Total Carbohydrate | 280.7 g | 102% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 9.3 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 828 mg | 64% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1388 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.
