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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

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