These healthy lemon poppy seed muffins are a gluten-free version of the classic version. Lemon juice and zest infuse into a coconut flour batter adding both taste and moisture to create fluffy lip-puckering muffins.
Preheat oven to 375° F. Grease or line a muffin pan.
In a bowl whisk together coconut flour, tapioca starch, baking powder, baking soda and salt.
In another bowl mix together eggs, maple syrup, lemon juice, coconut yogurt, melted coconut oil, lemon zest, vanilla extract and poppy seeds.
Add the dry ingredients and stir to combine. Fill the batter into prepared pan.
Bake muffins for 17-20 minutes until a toothpick inserted in the center comes out clean.
Notes
Low carb option: - omit the tapioca starch or replace with almond flour - use a sugar-free sweetener like this monk fruit syrup (get it for 20%off with code LEELA)
Nutrition
Nutrition Facts
Healthy Lemon Poppy Seed Muffins
Serving Size
1 muffin
Amount per Serving
Calories
127
% Daily Value*
Fat
7
g
11
%
Saturated Fat
5
g
25
%
Cholesterol
55
mg
18
%
Sodium
128
mg
5
%
Potassium
90
mg
3
%
Carbohydrates
13
g
4
%
Fiber
2
g
8
%
Sugar
6
g
7
%
Protein
3
g
6
%
Vitamin A
79
IU
2
%
Vitamin C
3
mg
4
%
Calcium
60
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.