Healthy lemon poppy seed muffins
I am a morning, afternoon, and evening fan of a good muffin. These lemon poppy seed muffins are perfectly tart and lemony, sweetened with applesauce and a touch of brown sugar and will make all your lemon poppy seed dreams come true.
Why you’ll love this recipe:
- Made with fresh lemon juice for a perfectly tart lemon flavor.
- Easy to make with simple ingredients and ready in no time.
- 6 grams of protein and less than 200 calories per muffin.
- Excellent use of fresh lemons from your tree.
For happy baking, DO NOT OVER MIX YOUR BATTER. That is the number 1 rule. Over-mixing results in tough muffins. Add your flour mixture into wet ingredients slowly and just until combined. You might see a few streaks of flour. This is a perfect sign you can stop. Also, try silicone muffin liners and baking trays. I use Amazon Basics and love them. The liners come out easily and prevent anything from sticking to the muffin pan, resulting in professional-looking muffins.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for these lemon poppy seed muffins.
All-Purpose Flour: These muffins are best with AP flour. I suggest sticking to all-purpose flour for best flavor.
Baking Powder and Baking Soda
Protein Powder: my favorite vanilla protein powder is from PEScience. The flavor is great and it bakes fantastic. Use one you enjoy the flavor of. This recipe has only been tested with this specific brand of whey+casein blend protein. Do note that different proteins will bake differently.
Light Brown Sugar: you can swap with your preferred sweetener but it may change the taste especially if using replacement sugar.
Unsweetened Apple Sauce
Nonfat Plain Greek Yogurt
Coconut Oil: you can swap with other oils or butter.
Fresh Lemon Zest and Lemon Juice: Store-bought lemon juice is about 3-4 Tbsp. and can be used instead.
How to make this lemon poppy seed muffin recipe
Step 1: preheat and prep
Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with paper liners or grease it well.
Step 2: mix dry ingredients
In a large bowl, mix together the flour, protein powder, baking powder, baking soda, and salt.
Step 3: mix wet ingredients
In a separate bowl, whisk together the brown sugar, applesauce, Greek yogurt, melted coconut oil, eggs, lemon zest, and lemon juice until well combined.
Step 4: mix wet and dry ingredients together
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Step 5: fold in poppy seeds
Gently fold in the poppy seeds using a wooden spoon or rubber spatula.
Step 6: divide and bake
Divide batter evenly among 12 muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Step 7: remove and cool
Remove from oven and let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely or enjoy warm.
- Do not overmix! Overmixing causes the batter to become tough. Mixing just until the ingredients are combined makes a nice and tender muffin.
- Use a whey+casein blend protein powder! They all bake differently and make a big difference to texture.
Add in frozen or fresh berries, like blueberries or raspberries. Add a simple lemon glaze on top of your muffins with a mixture of lemon juice and sugar. Mix the two together until desired consistency and drizzle over the top.
Storing lemon poppy seed muffins
Store the muffins in an airtight container at room temperature for up to 3-4 days or in the refrigerator for 5 days. You can also freeze these in a freezer-safe container or ziplock and freeze for up to 3 months.
If you like these muffins be sure to check out some of our other delicious muffin recipes!
- Healthy Applesauce Muffins
- Chocolate Protein Muffins
- Blueberry Protein Muffins
- Pumpkin Chocolate Chip Muffins
Photos by Marie-Catherine Dube
Lemon Poppy Seed Muffins
📱 MyFitnessPal & MacrosFirst App Users
You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Lemon Poppy Seed Muffins
- 2 cups all-purpose flour 240g
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 scoop Vanilla Protein Powder (whey-casein blend) PEScience, 31g
- 1/2 cup light brown sugar 95g
- 1/2 cup unsweetened apple sauce 125g
- 1/2 cup nonfat plain Greek yogurt 112g
- 1/4 cup coconut oil melted, 48g
- 2 eggs
- zest of 2 lemons
- juice of 1 lemon more if you want extra lemon flavored
- 2 Tbsp. poppy seeds
- Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with paper liners or grease it well.
- In a large mixing bowl, mix together the flour, protein powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the brown sugar, applesauce, Greek yogurt, melted coconut oil, eggs, lemon zest, and lemon juice until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Gently fold in the poppyseeds using a wooden spoon or rubber spatula.
- Divide batter evenly among 12 muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely or enjoy warm.
- Nutritional information is an estimate and will vary with substitutions.
- This recipe has only been tested with PeScience Vanilla protein powder and is the recommended brand to use to get the best outcome. Please note protein powders do bake differently and taste differently when baking. This specific protein powder adds a lot of sweetness to the muffins.
- Use fresh lemons or store-bought. One lemon is about 3-4 Tbsp. store-bought.
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