Lemon Anise Poppy Muffins Diabetic

Brighten your breakfast or snack time with these zesty Lemon Anise Poppy Muffins, a diabetes-friendly treat that doesn’t compromise on flavor. Crafted with whole wheat pastry flour and naturally sweetened with granulated erythritol, these muffins are a wholesome choice for those managing blood sugar levels. The vibrant infusion of fresh lemon juice and zest pairs perfectly with the subtle licorice-like essence of anise seeds and the nutty crunch of poppy seeds. Moist and tender thanks to low-fat Greek yogurt and a splash of unsweetened almond milk, these muffins bake up beautifully golden in just 18 minutes. Ideal for meal prep, they can be stored or frozen for a convenient grab-and-go option. Indulge guilt-free in a fragrant, nutrient-packed bite that’s sure to brighten your day!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:18 mins

Total Time:33 mins

Servings: 12

Ingredients

• 1.5 cups Whole wheat pastry flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 2 tablespoons Poppy seeds
• 1 teaspoon Anise seeds
• 0.5 cups Granulated erythritol (or preferred diabetic-friendly sweetener)
• 0.75 cups Low-fat plain Greek yogurt
• 2 whole Large eggs
• 0.5 cups Unsweetened almond milk
• 2 tablespoons Fresh lemon juice
• 1 tablespoon Lemon zest
• 1 teaspoon Vanilla extract
• 2 tablespoons Olive oil (or melted coconut oil)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly spray with non-stick cooking spray.

Step 2

In a large mixing bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, salt, poppy seeds, and anise seeds until evenly combined.

Step 3

In a separate bowl, mix the granulated erythritol, Greek yogurt, eggs, almond milk, lemon juice, lemon zest, vanilla extract, and olive oil until smooth and well blended.

Step 4

Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Be careful not to overmix; the batter will be slightly thick.

Step 5

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

Step 6

Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Step 7

Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 8

Enjoy these muffins fresh, or store them in an airtight container at room temperature for up to 3 days. They also freeze well for up to 1 month.

Nutrition Facts

Serving size	(802.3g)

Amount per serving	% Daily Value*
Calories	1312.9

Total Fat 54.0g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 390.4mg	0%
Sodium 2177.4mg	0%
Total Carbohydrate 280.7g	0%
Dietary Fiber 27.1g	0%
Total Sugars 9.3g
Protein 60.8g	0%

Vitamin D 123.9IU	0%
Calcium 827.8mg	0%
Iron 11.6mg	0%
Potassium 1387.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.2%

Protein: 13.1%

Carbs: 60.6%