Healthy Lemon Poppy Seed Muffins

Brighten up your mornings with Healthy Lemon Poppy Seed Muffins made with almond flour, Greek yogurt, and naturally sweetened with maple syrup. Enjoy with or without a delicate lemon glaze drizzled on top!

For Muffins: Eggs Maple syrup or honey Greek yogurt Lemon zest Lemon juice Pure vanilla extract Baking powder Baking soda Salt Almond flour Poppy seeds Cooking spray For Lemon Glaze: Powdered sugar Lemon juice or water

Ingredients You Need

Preheat oven to 350° F. Line 12 muffin tin with muffin liners and spray with cooking spray. In a large bowl, add eggs, maple syrup, yogurt, lemon zest and juice, vanilla extract, baking powder, baking soda and salt. Whisk well until combined.


Add almond flour (make sure to level the top with a knife and do not pack) and poppy seeds. Stir gently with spatula until well mixed.


Using an ice cream scoop, divide batter between the previously prepared muffin tin. Bake for 20-22 minutes on the middle rack or until toothpick inserted in the center comes out clean and muffins are golden brown


Remove from the oven and let cool for 10 minutes. While muffins are cooling, make glaze by whisking powdered sugar and lemon juice in a small bowl. Drizzle over muffins and enjoy!


Refrigerate in an airtight container for up to 5 days. Freeze: Freeze for up to 3 months. Thaw on a counter for 2-3 hours or in the fridge overnight.


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