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Healthier lemon poppy seed muffins are easy to make and the perfect spring recipe. They're filled with lemon, olive oil and topped with a lemon icing. You will not believe how yummy they are!

Healthy Lemon Poppy Seed Muffins

4.28 from 11 votes
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Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 12
Author: Molly Thompson

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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