Better-Than-Costco Healthy Lemon Poppy Seed Muffins

FitLiving Eats by Carly Paige RECIPE lemon poppyseed muffins_featured

Lemon poppyseed muffins are some of the most popular kind of muffins, and for good reason. If these are you favorite, than you’re in the right place.

This recipe for lemon poppyseed muffins is made over to include nutritious ingredients such as oat flour, almond flour and unrefined sugars for a delicious and healthy treat.

FitLiving Eats by Carly Paige RECIPE lemon poppyseed muffins 1

One of my favorite activities as a kid was going to Costco with my mom. I had to hit every area of the store — the clothes, the books, DVDs (when those were a thing), the food samples and of course, load the cart with all the things.

My brother wasn’t so much a fan and opted to stay at home, but he did always require one thing be put in the cart — muffins. We usually picked up the variety pack that had chocolate, blueberry and lemon poppyseed. My brother hoarded the chocolate and blueberry muffins which was totally fine since that meant more lemon poppyseed muffins for me!

Related: Double Chocolate Sweet Potato Brownie Muffins

FitLiving Eats by Carly Paige RECIPE lemon poppyseed muffins 2

If you’ve had Costco muffins, you know how insanely delicious they are. The lemon poppyseed muffin is zesty, sweet and has an underlying almond flavor. In my opinion, it’s not a lemon poppyseed muffin if there’s not almond extract in the batter.

I’ve been having so much fun making over my family favorite foods that I decided it was time to give my favorite muffins a few healthy swaps for a more nutritious snack.

Here are a few of those recent makeovers:

FitLiving Eats by Carly Paige RECIPE lemon poppyseed muffins 3

Here are the simple swaps we are making in this lemon poppyseed muffin recipe to give it a healthy makeover:

  • Swapping all-purpose flour for a combination of oat flour (full of fiber) and almond flour (healthy fats and protein)
  • Swapping canola oil for coconut oil
  • Swapping refined white sugar for low-glycemic coconut sugar and unrefined maple syrup

These lemon poppyseed muffins are incredibly moist, zesty and bursting in lemon flavor with a subtle hint of almond. They are vegan, gluten-free and deceptively healthy.

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FitLiving Eats by Carly Paige RECIPE lemon poppyseed muffins_featured

Better-Than-Costco Healthy Lemon Poppy Seed Muffins

  • Author: FitLiving Eats by Carly Paige
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Snack
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Description

This recipe for lemon poppyseed muffins is made over to include nutritious ingredients like oat flour, almond flour and unrefined sugars for a delicious and healthy treat.


Ingredients

Scale
  • 1 ½ cups oat flour
  • 1 cup almond flour
  • ¼ cup coconut sugar
  • 3 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¼ cup maple syrup
  • ¼ cup coconut oil, melted
  • ¼ cup lemon juice + zest of 2 lemons
  • 1 cup unsweetened almond milk (or milk of choice)
  • ½ teaspoon almond extract
  • ¼ teaspoon salt

For the glaze (optional):

  • 1 cup confectioners sugar
  • 2 tablespoons lemon juice

Instructions

  1. Preheat the oven to 350F.
  2. In a large mixing bowl, add the dry ingredients (oat flour, almond flour, coconut sugar, poppy seeds, lemon zest, baking powder and baking soda). Whisk to combine.
  3. In a smaller mixing bowl, add the wet ingredients (maple syrup, coconut oil, lemon juice, almond milk, almond extract and salt). Whisk to combine.
  4. Pour the wet ingredients into the dry ingredients and whisk until well mixed. Set aside for 10 minutes.
  5. Bake in the oven for 20-25 minutes, until the top is golden brown and muffin springs back when touched.
  6. Remove from the oven and allow to cool completely before drizzling the glaze, if using.
  7. To make the glaze, add the confectioners sugar and lemon juice to a small bowl. Mix until sugar is dissolved and glaze is smooth. Add more lemon juice or sugar until desired texture is reached. Drizzle on top of the muffins.
  8. Store in an airtight container in the refrigerator for up to 1 week or freeze for up to a few months.

Notes

  • Before transferring batter to muffin tins, you want the batter to look “fluffy”. This will result in a lighter texture that has some rise in the middle. 
  • These muffins are very delicate, so let cool completely before removing from muffin pan

Nutrition

  • Serving Size: 1 muffin
  • Calories: 199
  • Sugar: 9g
  • Sodium: 194mg
  • Fat: 11g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: muffins, lemon poppyseed, gluten free, baking, breakfast, almond flour, oat flour, lemon, poppyseed, baked, vegan

FitLiving Eats by Carly Paige RECIPE lemon poppyseed muffins 5

Happy baking!

-Carly Paige

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Simply Swapped Everyday

Simply Swapped Everyday is your guide to elevating the everyday through mindful methods, ingredient swaps and over 75 plant-powered recipes. Cooking healthy foods at home has never been easier or more delicious!

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Hi! I’m Carly Paige, a culinary nutrition expert and chef who believes that healthy doesn’t have to be frustrating, boring or restrictive. I’m here to show you how through my Simply Swapped Method so that you can feel more energized and confident from within. You’ll find tips for focusing on nutrition in the kitchen, along with plant-powered, gluten-free recipes that proves healthy can be delicious.

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