Lemon poppyseed muffins are a healthy, dairy free and easy muffin recipe topped with a delicious homemade lemon glaze.
I feel like it’s strange for me to say this, but I’ve never actually made poppyseed muffins.
For the person who’s baked just about every traditional recipe, poppyseed muffins have not been one of those recipes.
Which is interesting, because I truly love anything lemon flavored. Like these lemon raspberry cheesecake bars, or lemon raspberry fruit dip, or even blueberry lemon bundt cake {you thought it was going to be another raspberry recipe didn’t you?}.
But in my almost two years of working on this blog, I’ve never come across making these truly wonderful muffins.
Maybe it’s because making muffins healthy can actually be a bit of a difficulty sometimes.
Finding the right fat replacement for butter, or trying to use more natural sugars, or just plain making sure these can pass as a breakfast item rather than a cupcake with no frosting.
How to make lemon poppyseed muffins
The healthy base
I truly enjoy a muffin that takes very little time to assemble, and I’m guessing you do too.
Well, you’re totally in luck! These lemon poppyseed muffins take just 15 minutes to put together, including scooping the batter into the muffin pan.
I used a mixture of whole wheat flour and oat flour, plus loads of poppyseeds, which are clearly a must for these muffins.
I love also using applesauce in muffins to give a great natural sweetness, and make these golden breakfast babies nice and tender.
Instead of butter, I subbed in some full-fat coconut milk. It needs to be full fat to mimic the same fat as butter. It also provides that wonderful melt in your mouth texture.
Finally, fresh squeezed lemon juice {another must} and some zero calorie sweetener round out the ending of this muffin batter.
That lemon glaze
Cupcakes get frosting, so muffins get a glaze, right?
I feel like muffins always need some sort of topping, whether it’s a crumble topping {like these sweet potato apple muffins} or a little crunchy sugar {like these healthy cranberry orange muffins}.
I still wanted the poppyseeds to shine through on this tender muffin of mine, so a glaze seemed like the most appropriate topping.
It gives just a little bit of added sweetness and extra punch of lemon juice, without overpowering that warm delicate muffin underneath.
Healthy breakfast muffin
These muffins shine bright on a brunch table, and make the perfect healthy breakfast option to share with friends and family.
With little sugar, and whole wheat and oat flour to pack a whole grain punch, you can be sure that these muffins will satisfy you throughout the morning.
What’s your favorite muffin flavor? Tell me in the comments below!
Looking for more healthy breakfast options? Check these out:
Healthy Peanut Butter Granola Cups
- 1 cup white whole wheat flour
- ¾ cup oat flour
- 2 Tbsp. poppyseeds
- 1 tsp. baking soda
- 1 tsp. baking powder
- ¼ tsp. salt
- ¾ cup unsweetened applesauce
- ¾ cup full-fat coconut milk*
- ½ cup fresh lemon juice
- Zest of 1 lemon
- ⅓ cup measure for measure no calorie sweetener
- 1 tsp. vanilla
- 2 eggs
- 2 Tbsp. full-fat coconut milk
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. pure maple syrup
- 5 Tbsp. powdered sugar
-
Preheat oven to 350°F and line one {12 cup} muffin tin with cupcake liners.
-
In a medium-sized bowl, whisk together the whole wheat flour, poppyseeds, baking soda and powder and salt.
-
In a large bowl, stir together the applesauce, coconut milk, lemon juice, lemon zest, no calorie sweetener, vanilla and eggs.
-
Add the dry ingredients, half at a time, stirring after each addition, until combined.
-
Spoon the batter into the prepared muffin tins.
-
Bake for 20-22 minutes, or until tops are golden brown. Move to a wire rack to cool.
-
Meanwhile, stir together the glaze ingredients until smooth.
-
Drizzle glaze over each cooled muffin and allow to set before eating.
*Note: make sure to shake your can of coconut milk before measuring.
