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)
Not necessarily in that order… it definitely depends on the baked good or dessert.
Anyways, I thought I’d share this post has been given a tiny bit of a facelift! I am talking new photos and a few modifications made to the recipe that I feel better about compared to the original version.
As my site gets older, I’ve been going back to some of my original favorites from several years ago and re-testing them to make sure they’re going to give you the best results.
This is one of those recipes that I felt needed some tiny tweaks…
Don’t worry, if you made this recipe before and loved it, you won’t even be able to tell a difference!
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.
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
- 1 cup whole wheat white flour (or whole wheat pastry)
- 3/4 cup oat flour
- 2/3 cup granulated sugar
- 2 1/2 TBS poppy seeds
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp 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 tsp pure almond extract (or vanilla)
- 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.
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.
- 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
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Photos by: Erin Alvarez.