Healthy Lemon Poppy Seed Muffins

4.86 from 7 votes

Healthy Lemon Poppy Seed Muffins with Greek yogurt, maple syrup and drizzled with a delicate lemon glaze on top.

Prep Time10

Cook Time20

Cooling Time10

Total Time40

Course: Muffins and Quick Breads

Cuisine: North American

Servings: muffins

Calories: 260kcal

Preheat oven to 350 degrees F. Line 12 muffin tin with parchment paper muffin liners (highly recommended) and spray with cooking spray. Set aside.
In a large bowl, add eggs, maple syrup, yogurt, lemon zest and juice, vanilla extract, baking powder, baking soda and salt. Whisk very well until combined and no lumps.
Add almond flour and poppy seeds. Stir gently with spatula until well mixed.
Using an ice cream scoop, divide batter between 12 openings of 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!

Store: Store muffins at room temperature for 2-3 days or within the refrigerator for 5 days.
Freeze: Freeze in a large freezer bag for up to 3 months.
Don't substitute flour or liquid sweetener: Almond meal might work, just muffins will be more dense and rise less. If you use dry sweetener, batter consistency will be off.
Regular and other yogurt: You can use plain regular yogurt however might have to add 1/4 cup extra almond flour since it contains more liquid. Can also use flavored yogurt. The goal is to bring batter to consistency in the photos, thicker than for pancakes.
Fresh lemon juice is the best but bottled lemon juice will work as well.