Whole Wheat Lemon Poppy Seed Muffins
Delight your taste buds with these wholesome and tangy Whole Wheat Lemon Poppy Seed Muffins, a perfect balance of zesty citrus and nutty whole-grain goodness. Made with nutrient-packed whole wheat flour, sweetened naturally with honey, and infused with the bright flavors of fresh lemon zest and juice, these muffins are a healthier twist on a classic favorite. Greek yogurt keeps them irresistibly moist, while poppy seeds add a delightful crunch in every bite. Quick to prepare in just 15 minutes and baked to golden perfection, they make an ideal breakfast or snack option. Serve them warm with a drizzle of honey or enjoy them as-is for a satisfying treat that's bursting with flavor and wholesome ingredients. These muffins are also freezer-friendly, making them a convenient make-ahead option for busy mornings!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 tablespoons Poppy seeds
- 1 tablespoon Lemon zest
- 1 large Egg
- 0.75 cups Plain Greek yogurt
- 0.5 cups Honey
- 0.25 cups Unsweetened almond milk (or any milk of choice)
- 3 tablespoons Lemon juice
- 1 teaspoons Vanilla extract
- 0.25 cups Coconut oil (melted)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, poppy seeds, and lemon zest. Set aside.
In a medium-sized bowl, beat the egg lightly and whisk in the Greek yogurt, honey, almond milk, lemon juice, and vanilla extract until well combined.
Slowly stir the wet ingredients into the dry ingredients. Mix gently until just combined to avoid overmixing.
Fold in the melted coconut oil until the batter is smooth and well incorporated. The batter will be slightly thick.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 2351 mg | 102% | |
| Total Carbohydrate | 251.8 g | 92% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 107.7 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 693 mg | 53% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1362 mg | 29% | |
*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.
