Healthy Lemon Poppyseed Muffins. Lemon has always been one of my go to flavors when it comes to dessert like recipes during the Spring and Summer months! I always seem to gravitate towards recipes like this because I love the bright, refreshing flavor! These muffins are fluffy, sweet, and oh so delicious!
Oh, and did I mention these Lemon Poppyseed Muffins are gluten free, dairy free, and paleo friendly?!
Lemon and Poppyseed's create such a delicious flavor profile, there is absolutely no way you can stop after eating just one of these. They are perfect to bring along to a brunch, make for a holiday at home breakfast, or munch on for a yummy dessert.
Growing up, my family and I always had muffins for breakfast on Thanksgiving and Christmas. It was always something I looked forward to and Nate and I have continued that tradition in our own home! It is something that I can't wait to do with our kids once we have them. Muffins give me that kind of nostalgic warm feeling inside. You know what feeling I'm talking about? It is the most comforting feeling in the world.
Nate and I like to make some paleo desserts during the week. It keeps us on track and crushes our sweet tooth craving to hold us over for the weekends when we indulge in some of our favorites. It is so nice to have some healthier options to help us hold through!
This recipe is pretty standard when it comes to baking techniques.
- You start by mixing all of the wet ingredients and then add in the dry ingredients.
- I usually add in the olive oil, eggs, and maple syrup first, mix that up and then add in the lemon extract. I do this because the acidity from the extract sometimes can start to solidify the egg whites. If they are already mixed, this doesn't happen. It doesn't make a huge difference if it does start to slightly solidify, but I like to try and avoid it.
- You also can either add all of the dry ingredients directly into the bowl, or mix them together separately and then add them in small increments, mixing in between to make sure they get mixed well.
- Using a rubber spatula, fold in the poppyseed. Scoop the batter into the muffin tin that is either lined with muffin liners or spray with non stick cooking spray. Then you are ready to bake! Once they are done, remove them and let them cool at least 10 minutes before digging in!
Why do you use lemon extract? Why not lemon juice?
I like to use lemon extract when I bake. I find that the more concentrated flavor shines through more. You also don't need anywhere near as much as you do when you use lemon juice.
Why do you use baking soda instead of baking powder?
Baking powder is very similar to baking soda, the biggest difference is that baking powder has certain acidic properties in it that baking soda doesn't have. So, you would use baking powder when you have a recipe that has no acidic ingredients in it because the acidity in the baking powder helps the baking process. Since lemon extract is extremely acidic, we use baking soda because the extra acidic properties in the baking powder are not needed.
What are some other recipes similar to these Healthy Lemon Poppyseed Muffins?
My Healthy Gluten Free Lemon Cookies is one of my favorite healthy lemon desserts to make in addition to this one!
If you love this recipe, you might also love:
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Lemon Poppyseed Muffins
- Muffin Tin
- Medium Mixing Bowl
- Rubber Spatula
- 1 ½ cup almond flour
- 3 tablespoon coconut flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon lemon extract
- ⅓ cup olive oil
- 3 eggs
- ¼ cup maple syrup
- 1 tablespoon poppyseed
- Preheat the oven to 350 degrees. Line a muffin tin with muffin liners or grease with cooking spray.
- Whisk together eggs, olive oil, and maple syrup.
- Add in lemon extract and whisk well.
- Add in almond flour, coconut flour, baking soda, and salt. Mix until completely combined.
- Fold in poppyseed.
- Scoop batter evenly into the muffin tin.
- Bake for 18-20 minutes.
- Let the muffins cool for at least 10 minutes before serving.
[…] Lemon Poppyseed Muffins […]