Healthier Lemon Poppy Seed Muffins

These healthier lemon poppy seed muffins have all the flavor of your favorite bakery muffin but it’s made with whole wheat and almond flour. It’s bright and full of lemon flavor with the perfect balance of sweet to tart. It might just be your new favorite breakfast!

Healthier Lemon Poppy Seed Muffins

Prep time: 15 minutes Cook time: 16 minutes Servings: 12 muffins

Ingredients

• 1/2 cup granulated sugar
• zest from two small lemons, 2 tablespoons
• 3/4 cups whole wheat flour
• 3/4 cups almond flour
• 1/4 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons poppy seeds
• 2 eggs
• 3/4 cup greek yogurt
• 1 teaspoon vanilla
• 2 tablespoons fresh lemon juice
• 1/4 cup butter, melted

For the glaze:

• 1/4 cup granulated sugar
• 1/4 cup lemon juice

Preparation

1. Preheat oven to 375º F and line a 12 cup muffin pan with cupcake liners.
2. In a large bowl, add the granulated sugar and lemon zest. Rub together between your fingers until the sugar is yellow and fragrant.
3. In a medium bowl, add the whole wheat flour, almond flour, baking soda, baking powder, salt, and poppy seeds. Whisk well to combine.
4. In the large bowl with the sugar and lemon zest, add the eggs one at a time whisking after each addition to incorporate. Then add the yogurt and vanilla extract and whisk until combined. Then add the lemon juice and whisk in.
5. Add the flour mixture to the wet mixture and gently fold in to combine. Then add the melted butter and fold in.
6. Spoon the batter into the muffin pan evenly and bake for 16-19 minutes or until an inserted toothpick comes out clean. While the muffins are baking, prepare the glaze. Start by adding the sugar and lemon juice to a small saucepan over low heat. Stir often until the sugar is completely dissolved and pour into a small bowl to cool.
7. When the muffins are done, transfer them to a wire rack to cool and spoon on the glaze.