These healthy lemon poppy seed muffins are a lighter twist on the classic recipe. These soft and moist muffins are bursting with lemon flavor and covered in a lemon icing.
I grew up on lemon poppy seed muffins and they have a nostalgic place in my hear. These healthier lemon poppy seed muffins are made with lighter ingredients like coocnut oil, oat flour, and greek yogurt. They’re also gluten-free!
If you love healthy muffins, try these healthy oatmeal chocolate chip muffins, gluten-free pumpkin muffins, or healthy banana muffins next.
Ingredients You Need
Here are the ingredients to make these lemon poppy seed muffins. Skip to the recipe card for exact measurements.
- Oat flour: the base and structure of the muffin. Buy it from the store or make your own oat flour.
- Tapioca flour: the combination of these two flours make a delicious healthy muffin base.
- Sugar: just a little to sweeten these. Honey is a great alternative.
- Baking powder and soda: to help the muffins rise.
- Salt, almond extract, and vanilla extract: for flavor.
- Poppy seeds: for the signature lemon poppy seed flavor.
- Coconut oil: refined coconut oil is best for less coconut flavor.
- Greek yogurt: for protein and a tender crumb.
- Eggs: to bind the batter. Room temperature is best!
- Milk: to think out the batter.
- Lemons: use the juice from 1 lemon and zest from 2 lemons.
How to Make Healthy Lemon Poppy Seed Muffins
Here are the steps to make these easy lemon poppyseed muffins. Skip to the recipe card for the printable recipe.
- Dry ingredients: Mix the dry ingredients, including the poppy seeds, in a mixing bowl.
- Wet ingredients: whisk all of the wet ingredients in a separate bowl.
- Combine the batter: add the dry ingredients to the wet ingredients and fold to combine. Don’t over mix.
- Let the batter rest: Cover the bowl and rest at room temperature for at least 20 minutes, or up to an hour. You can also refrigerate overnight.
- Fill muffin tins: line a muffin tin with 12 paper liners or in every other tin with 6 liners and bake them in two batches (I prefer this for taller muffins). Fill the muffin tins all the way full.
- Bake: Bake the muffins at 425 for 7 minutes then reduce the heat to 350 and continue baking for 8-10 minutes. Be sure to set the temp back to 425 if you’re baking in 2 batches.
- Glaze: whisk the glaze ingredients together and drizzle it over the muffins.
Tips for the Best Lemon Poppy Seed Muffins
- Use room temperature ingredients.
- Let the muffin batter rest to start activating the baking powder before it bakes.
- Bake the muffins in two two batches to separate them in the muffin tins. It helps them rise with tall domes.
- Don’t skip the glaze!
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Healthy Lemon Poppy Seed Muffins
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Ingredients
- 1 1/2 cups oat flour
- 1/2 cup tapioca flour
- 1/2 cup cane sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tablespoons poppy seeds
- 1/2 cup refined coconut oil melted
- 2/3 cup plain Greek yogurt
- 2 large eggs room temperature
- 3/4 cup milk room temperature
- 2 Tablespoons lemon zest (about 2 lemons)
- 2 Tablespoons lemon juice (about 1 lemon)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Lemon Glaze and Icing
- Juice from 1 lemon divided
- 1/2 cup powdered sugar
- 1/4 cup Greek yogurt
Instructions
- In a large bowl, whisk together the oat flour, tapioca flour, sugar, baking powder, baking soda, salt, and poppy seeds.
- In another medium bowl, whisk together the melted coconut oil, eggs, sour cream, vanilla extract, almond extract, lemon zest, lemon juice, and milk.
- Pour the wet mixture into the dry ingredients and use a rubber spatula to combine. Do not over mix.
- Cover the bowl with plastic wrap or a towel and rest at room temperature for at least 20 minutes, or up to an hour. You can also place in the fridge overnight.
- While it's resting, preheat the oven to 425°F. Line a muffin tin with one of these two options: 1) line with 12 paper liners or 2) line every other muffin tin with 6 paper liners and bake in 2 batches, which gives you taller muffin tops (I prefer option 2).
- Use a large (2 oz) cookie scoop, or about 1/4 cup) to scoop the muffin batter into the prepared muffin tin. Be careful not to deflate the batter.
- Bake for 8 minutes in the preheated oven then reduce the oven temperature to 350°F and continue to bake for 8-10 minutes. Be sure to set the temp back to 425 if you're baking in 2 batches.
- Let them cool for 5 minutes in the pan then transfer the muffins to a cooling rack to cool another 20 minutes. While they're cooling, make the glaze. Whisk together the lemon juice, powdered sugar, and Greek yogurt. Drizzle on top of the muffins and serve.
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I did not have tapioca flour so I used coconut flour in place. They were a little dry but still had a great flavor and I will be making them again. Love this healthier option!! 9/10!
These lemon poppyseed muffins looks so good! We would love to see the recipe on WholeYum!