Whole Wheat Lemon Poppy Seed Muffins

Delight your taste buds with these wholesome and tangy Whole Wheat Lemon Poppy Seed Muffins, a perfect balance of zesty citrus and nutty whole-grain goodness. Made with nutrient-packed whole wheat flour, sweetened naturally with honey, and infused with the bright flavors of fresh lemon zest and juice, these muffins are a healthier twist on a classic favorite. Greek yogurt keeps them irresistibly moist, while poppy seeds add a delightful crunch in every bite. Quick to prepare in just 15 minutes and baked to golden perfection, they make an ideal breakfast or snack option. Serve them warm with a drizzle of honey or enjoy them as-is for a satisfying treat that's bursting with flavor and wholesome ingredients. These muffins are also freezer-friendly, making them a convenient make-ahead option for busy mornings!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Whole wheat flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 2 tablespoons Poppy seeds
• 1 tablespoon Lemon zest
• 1 large Egg
• 0.75 cups Plain Greek yogurt
• 0.5 cups Honey
• 0.25 cups Unsweetened almond milk (or any milk of choice)
• 3 tablespoons Lemon juice
• 1 teaspoons Vanilla extract
• 0.25 cups Coconut oil (melted)

Directions

Step 1

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

Step 2

In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, poppy seeds, and lemon zest. Set aside.

Step 3

In a medium-sized bowl, beat the egg lightly and whisk in the Greek yogurt, honey, almond milk, lemon juice, and vanilla extract until well combined.

Step 4

Slowly stir the wet ingredients into the dry ingredients. Mix gently until just combined to avoid overmixing.

Step 5

Fold in the melted coconut oil until the batter is smooth and well incorporated. The batter will be slightly thick.

Step 6

Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Step 8

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

Step 9

Serve the muffins warm or at room temperature. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

Nutrition Facts

Serving size	(744.4g)

Amount per serving	% Daily Value*
Calories	1856.9

Total Fat 82.1g	0%
Saturated Fat 56.5g	0%
Polyunsaturated Fat 2.1g
Cholesterol 237.9mg	0%
Sodium 2351.2mg	0%
Total Carbohydrate 251.8g	0%
Dietary Fiber 26.9g	0%
Total Sugars 107.7g
Protein 53.2g	0%

Vitamin D 78.8IU	0%
Calcium 692.8mg	0%
Iron 10.8mg	0%
Potassium 1362.3mg	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: 37.7%

Protein: 10.9%

Carbs: 51.4%