When it comes to snacks at our house, I often will give my kids something quick to grab like fruit or veggies. To be honest, rarely do I bake muffins. I didn’t grow up with them a lot at home but the odd time that we did have them, they were lemon poppy seed or chocolate chip. Lemon poppy seed were my go-to.
I was meal-planning recently and came across this recipe and thought it wouldn’t hurt to try it. I wasn’t sure if my kids would like them or not but if they didn’t, I knew I would eat them.
The kids helped me baked them. That was a whole ‘nother experience in itself but they enjoyed themselves so that’s what truly matters. As soon as the muffins had cooled, Spencer was the first to ask to try them. It took less than 24 hours for us to eat them all. They’re really THAT good.
Healthy Lemon Poppy Seed Muffins
Ingredients
- 1 3/4 cup Spelt flour (can substitute regular flour, 1–1 gluten-free flour, or half whole-wheat & half regular)
- 1/2 cup organic cane sugar 1 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp lemon zest
- 2 tbsp poppy seeds
- 1 cup greek yogurt (can sub dairy-free yogurt)
- 1/3 cup freshly squeezed lemon juice
- 1 egg
- 1/3 cup butter or coconut oil, melted and cooled.
- 1 tsp vanilla extract
Directions
1. Preheat the oven to 400 degrees F and line a muffin pan.
2. Mix all the dry ingredients together in a bowl. Mix all the wet ingredients together in a separate bowl.
3. Pour the dry ingredients into the wet and mix until combined.
4. Spoon the batter into the muffin pan filling 3/4 of the way full.
5. Bake for 17-20 minutes or until a toothpick comes out
NOTE: Some Greek yogurt is thick. In this case, you’ll want to add 2-3 tbsp. of milk or water to your mixture.
