Lemon Poppy Seed Quinoa Muffins
Brighten your mornings with these wholesome and delicious Lemon Poppy Seed Quinoa Muffins, a perfect blend of tangy citrus flavors and nourishing ingredients! Packed with protein-rich cooked quinoa, these muffins offer an irresistibly moist texture enhanced by a mix of almond flour and Greek yogurt. The poppy seeds add a delightful crunch, while fresh lemon juice and zest bring a burst of zesty freshness to every bite. Easy to make in just 35 minutes, this recipe produces 12 muffins that are perfect for breakfast, snacking, or even meal prepping. Whether you’re looking for a healthier treat or a unique twist on classic lemon poppy seed muffins, these light and fluffy delights are sure to impress.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 cup Cooked quinoa
- 1 cup All-purpose flour
- 0.5 cup Almond flour
- 0.5 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 tablespoons Poppy seeds
- 2 large Eggs
- 0.5 cup Plain Greek yogurt
- 0.25 cup Unsalted butter, melted
- 0.25 cup Lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, baking soda, salt, and poppy seeds.
In a separate bowl, combine the eggs, cooked quinoa, Greek yogurt, melted butter, lemon juice, lemon zest, and vanilla extract. Whisk until smooth and well-blended.
Gradually mix the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.
Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into 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.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 155 mg | 7% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 9.4 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 114 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.
