Low sugar lemon poppyseed muffins! Naturally gluten free, dairy free and low sugar, these are the perfect healthy breakfast or dessert muffins! You can make them vegan or sugar free as well, just see the recipe notes below the recipe. I promise you won’t regret making these, they are the perfect springtime dessert!
2 1/4 cups oat flour
2 TBS poppyseeds
1 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup honey or maple syrup
3/4 cup unsweetened yogurt
1/4 cup coconut oil or butter, melted
Zest from 1 large lemon
1/4 cup freshly squeezed lemon juice (about 1 large lemon)
Fresh blueberries (optional)
Preheat your oven to 350° and line 10-12 muffin tins with cupcake liners. Spray them gently with cooking spray.
While the oven is preheating, mix together your dry ingredients in a large dish.
In a separate dish, whisk together your wet ingredients (except for the melted oil/butter).
Slowly add your wet ingredients to your dry ingredients, whisking well to combine.
Once combined, pour in your melted coconut oil/butter and stir until smooth.
Optional: fold in a handful of blueberries and gently stir them in!
Distribute batter evenly between your muffin tins. Recipe makes 10 large muffins or 12 medium sized muffins.
Bake muffins at 350° for 20-23 minutes, depending on the size.
To check for doneness, insert a toothpick in the center of one of your muffins. If it comes out clean, your muffins are done!
Cool your muffins for 10-15 minutes on a cooling rack before removing muffins from the pans. Enjoy!
To keep this recipe vegan use 2 flax/chia eggs in the place of the regular eggs and make sure to use dairy free yogurt (like coconut yogurt!)
To keep this recipe sugar free use sugar free maple syrup for the sweetener (Lakanto is a great option!)
You can use fresh or frozen blueberries for this recipe (frozen blueberries might turn the muffins green!)
I used homemade oat flour for this recipe. If you want to try, simply blend oats in the blender until smooth and then measure out the correct amount!
I would love to hear your feedback once you make the recipe!
Hey! These were sooo delicious, just a few notes. I used vegetable oil instead of coconut and they turned out great. Also, mine got a little too dark since I didn’t use papers and so I did batch which only needed 18min and those were perfect. Thanks for sharing this recipe!
Great to know vegetable oil works! I am guessing olive oil or melted butter would work too! And great to know about the time difference without the wrappers! Thanks, Dolly! So glad you enjoyed them!