A healthier take on a classic flavor, these Whole Grain Lemon Poppy Seed Muffins are made using whole grain flours, a little oil and happen to be dairy-free. Moist, flavorful and perfect for lemon lovers!
Recipe and post originally published in March 2016. Photos and recipe slightly updated (with better results!) March 2020.
Is anyone else obsessed with lemon poppy seed? It’s one of my FAVORITE flavors and Lemon Poppy Seed Muffins are one of my top favorite muffins.
Basically if I am picking baked goods it’s:
- chocolate (and/or peanut butter)
- banana (and/or peanut butter)
- lemon
Not necessarily in that order… it definitely depends on the baked good or dessert.
A Healthy Lemon Poppy Seed Muffin Recipe
These lemon poppy seed muffins use a mix of whole wheat white flour and oat flour. I like using oats here for a little fiber boost but between you and me… I’ve made this recipe with just whole wheat pastry flour and the results are just about the same.
However you decide to make these muffins, they’re moist and bursting with lemon-y goodness.
AND They’re made with some healthier ingredients including >>
- whole wheat white flour
- oat flour
- freshly squeezed lemon juice
- a non-dairy milk of choice
- coconut oil
Let’s Talk About How Lemon Muffins
Muffins are easy peasy, lemon squeezy. You can use an electric mixer to speed things up, or mix by hand.
Get out all of your ingredients, bowls, measuring cups and muffin pan and let’s get to it.
Step 1 – lemon juice + milk
We’re essentially making a homemade buttermilk here by adding the lemon juice and milk together. I like to use my glass measuring cups for this.
Step 2 – mix dry ingredients
Add the flours, poppy seeds, baking powder, baking soda, salt and lemon zest in one bowl and set aside.
Step 3 – mix wet ingredients
Whisk together the sugar with oil, then add in eggs and the milk-lemon mixture.
Step 4 – time to combine
Now it’s time to combine the ingredients together to create the lemon poppy seed muffin batter.
Step 5 – transfer to muffin pan
You can spray with oil, use liners, or use a silicone pan.
Evenly distribute muffin batter into the 12-cup muffin pan, filling about 3/4 way full.
Step 6 – Now we Bake
Bake the muffins at 375ºF for about 15 minutes – check with inserted toothpick at this time for wet batter. If just little crumbs (or no crumbs) comes out on toothpick, your muffins are done!
And a little lemon glaze is always a good idea with muffins. You can mix about 1/2 cup powdered sugar with 1/2 tsp lemon juice for a drizzle glaze.
You could also opt for melted coconut butter!
Or leave plain…
Whatever you decide, these muffins need to get on your list!
If you make this recipe, be sure to leave a comment and review below! I love hearing from you, and it helps others learn about the recipe too! Xx Ashley
How to Make…
Healthy Lemon Poppy Seed Muffins
A healthier take on a classic flavor, these Whole Grain Lemon Poppy Seed Muffins are made using whole grain flours and coconut oil. Dairy free!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Diet: Vegetarian
- Yield: 12 1x
- Scale:
Ingredients
- 1 cup whole wheat white flour (or whole wheat pastry)
- 3/4 cup oat flour
- 2/3 cup granulated sugar
- 2.5 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- zest of 3 medium lemons
- 1/4 cup room temperature non-dairy milk (oat, cashew, coconut, etc.)
- 1/3 cup of freshly squeezed lemon juice, approximately 3 small lemons
- 2 large eggs, room temperature
- 1/3 cup coconut oil, melted & cooled (or avocado)
- 1/4 teaspoon pure almond extract (or vanilla)
Instructions
- Preheat oven to 375ºF and line muffin pan with liners or grease with oil; set aside.
- In a glass measuring cup add lemon juice and milk together, set aside.
- In a medium bowl stir together both of the flours, poppy seeds, baking powder, baking soda, salt and lemon zest. Set aside.
- In a large bowl whisk together oil, sugar and egg; slowly stir in lemon-milk until combined.
- Add dry ingredients to bowl of wet ingredients, slowly stirring until just combined (don’t overmix).
- Evenly disperse batter into greased muffin pan, filling about 3/4 way full.
- Bake muffins for 15-20 minutes, checking muffins at 15 minutes with inserted toothpick. Allow muffins to cool in pan for 5 minutes before transferring to wire rack.
- Store muffins in container at room temperature – best enjoyed within 3-4 days.
Recipes Notes:
FLOUR: You can also use unbleached all-purpose flour. I would add 2 more tablespoons if going this route.
*When using melted coconut oil, it is always a good idea to use the rest of the ingredients at room temperature, as to make sure the coconut oil does not solidify. Just set out your egg and milk about 30 minutes before prepping the rest of the ingredients.
Nutrition Information:
- Serving Size: 1
- Calories: 204
- Sugar: 12
- Sodium: 238
- Fat: 6
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 16mg
Photos by: Erin Alvarez.
Jess @hellotofit says
I HATE zesting, as well. Whenever I go to Homegoods I”ll pick up a microplane b/c I know they’re amazeballs…but then I put it down and pick up some piece of decor. Oops.
Ashley says
Hahhah, yes I know what you mean. 😉
Chelsea LeBlanc says
These look AMAZING!!!
Ashley says
Thanks Chelsea! 🙂
Kristy @ Southern In Law says
These look amazing! I always go for fruity muffins like blueberry or banana but Jesse will ALWAYS choose lemon/orange and poppyseed if it’s available (and he HATES blueberry muffins which I think is totally odd! Haha)
Ashley says
Oh it would totally be a toss up for me between banana and lemon! Buutttt for some reason I’m leaning towards lemon right now. But now I am craving blueberry muffins so I think that flavor needs to be up on the blog next! Thanks Kristy 🙂
Pal says
I cannot believe how many bloggers don’t have a microplane zester…. They’re life-changing!!!!
Ashley says
Hahaha, will definitely be buying one before I zest anything else for another recipe :-p
Pal says
I had to comment again, bud. I could honestly CRY, this muffin is so delicious. Andy actually just made an audible sound as he ate his…. NO JOKE. Please make many, many more muffins with this base. Really close to the top of my FMK list….
★★★★★
Ashley says
Oh em GEE Pal! YAY Gosh I can always count on you to reassure me if my baked goods are truly good 😀 <3 love you so much!
Katie says
These turned out amazing! I’ve never melted coconut butter for a drizzle..so good! Thank you 🙂
★★★★★
Ashley says
So glad you liked, Katie! Thanks so much for sharing and leaving a review!
D says
Can I use brown sugar or coconut sugar or maple syrup or honey? If so what portion would you recommend? I’m trying to avoid white sugar
Ashley says
Yes you can use brown or coconut – same amount! The muffins will be a little darker in color but subbing another granulated sugar here is the best option (versus maple syrup or honey).
Steph says
These are so good! I made them with a gluten free 1:1 mix, with arthur and bobs red mill and they taste great
★★★★★
Ashley says
Awesome! So glad you were able to use that mix too 😀 Thanks for sharing. It’s a huge help!