Healthy Lemon Poppy Seed Muffins

And the award for the most underrated dessert flavor goes to…LEMON POPPY SEED. While chocolate is my typical go to dessert when i’m craving something sweet, lemon poppy seed muffins are a close second.

Lemon Poppyseed Muffins

Lemon poppyseed is one of my favorite flavor desserts! It has such a light and refreshing taste despite some added sugars. Not to mention it’s been pretty cold this winter and these bring me hope that Spring/Summer are around the corner. I tried making this batch a little bit healthier than normal, so they’re basically guilt free! If you haven’t noticed, the recipe below is very close to the recipe I use for all of my other healthier muffins and dessert breads!

A few people have reached out via instagram asking where to buy poppyseeds. I buy mine from Whole Foods, Mariano’s, Jewel, or other local shops – specifically the Bob’s Red Mill Brand. Any brand will work just fine!

Lemon Poppyseed Muffins
Lemon Poppyseed Muffins
Prep Time
12 mins
Cook Time
20 mins
Total Time
32 mins

A healthier version of your classic lemon poppyseed muffins.

Course: Breakfast, Dessert
Cuisine: American
Keyword: Lemon, Lemon Desserts, Lemon Poppyseed, Muffins
Servings: 16 Muffins
Calories: 200 kcal
Author: morganicmind
  • 1/3 Cup Sugar
  • 1/4 Cup Apple Sauce
  • 1 Tbsp Honey
  • 2 Ripe Bananas
  • 2 Egg Whites
  • 2 Tbsp Unsweetened Original Almond Milk
  • 1/2 tsp Pure Vanilla Extract
  • 1 1/2 Tbsp Lemon Zest
  • Juice of 1 lemon
  • 2 Tbsp Ghee Or butter
  • 1 Cup All Purpose Flour
  • 1 Cup Almond Flour
  • 1/2 tsp Baking Soda
  • 1 1/4 tsp Baking Powder
  • 2 Tbsp Poppyseeds
  1. Preheat oven to 350 degrees.
  2. Mix together the flours, baking soda, and baking powder.
  3. Combine the sugar, apple sauce, honey, vanilla, and almond milk together in a bowl and mix.

  4. Slowly add in the egg whites one at a time and then add the mashed bananas, lemon zest, and juice.

  5. Make a well in the dry ingredients. Slowly fold the wet ingredients into the dry ingredients.
  6. Add in the poppyseeds and stir one last time until incorporated.
  7. Use a cookie scoop and add two scoops to each muffin liner (I use reusable ones).
  8. Bake for about 16-20 minutes or until slightly golden.

These are delicious and moist (everyone hates this word, I know). Despite having 2 mashed bananas they don’t have a strong banana taste. If you’re not a fan of lemon poppy seed muffins, try my homemade lemon poppy seed granola! Enjoy!

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