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5 from 4 votes

Healthy Lemon Poppy Seed Muffins

These healthy lemon poppy seed muffins are loaded with the classic and bright lemon and almond flavor, but without any sugar or highly processed flour.
Course Breakfast, Dessert
Cuisine American
Diet Diabetic, Gluten Free, Vegan, Vegetarian
Keyword baking, spring
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Servings 3
Calories 355kcal
Author Katie's Conscious Kitchen

Equipment

Ingredients

Dry Ingredients

  • 1 cup instant oats
  • 1/2 cup oat flour see notes to make your own
  • 1/4 cup almond flour see notes to make your own
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tbsp poppyseeds
  • 1/8 tsp salt
  • sliced almonds to garnish

Wet Ingredients

  • 1 tbsp ground flaxseed + 1/2 cup water
  • 1/2 cup plant milk I use soymilk
  • 2 tbsp lemon juice
  • zest of one lemon
  • 1/2 tsp almond extract
  • 1/4 tsp vanilla
  • 1 tbsp almond butter or coconut oil
  • 1 tbsp honey

Instructions

  • Preheat the oven to 350°F
  • In a small mixing bowl, combine the ground flaxseed into the 1/2 cup of water and let sit for a few minutes to activate their binding properties.
  • Stir together the dry ingredients in a mixing bowl.
  • Stir all the wet ingredients into the flax "egg" mixture and stir well to combine.
  • The batter should be fairly wet. Gently press a few sliced almonds onto the top of each muffin for decoration.
  • Fill your muffin tins all the way to the top with batter. Bake for 25-30 minutes, or until they are golden on top and holding together well.
  • Allow to cool for at least 15 minutes before enjoying warm or cold.

Notes

How to Make Oat or Almond Flour:To make your own oat or almond flour, place sliced almonds or oats in a blender or food processor and pulse until as finely ground as you prefer. The more finely ground they are, the more absorbent it will be and the better the texture of your baked goods. I like to process them separately so I can measure them separately, and because they each take different amounts of time to process.
Substitutions: Instead of flax seed you can use chia seeds. Or, if you want to substitute a real egg instead of a "flax egg," reduce the amount water to 1/4 cup and omit the flax seeds.
Storage: Store in an airtight container in the fridge for up to 4 days, or freeze for up to a month.
Optional Lemon Icing Drizzle: Mix together 1/4 cup powdered sugar and 2 tsp fresh squeezed lemon juice for an optional sweet drizzle.

Nutrition

Calories: 355kcal | Carbohydrates: 46g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 342mg | Potassium: 319mg | Fiber: 8g | Sugar: 9g | Vitamin A: 69IU | Vitamin C: 4mg | Calcium: 199mg | Iron: 3mg