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
PrintHealthy 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
- Yield: 12 1x
- Category: Muffins
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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.
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
- 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
Keywords: Lemon Poppy Seed Muffins, healthy muffins
Photos by: Erin Alvarez.
Michele @ paleorunningmomma says
These loos so perfectly spring-like and yummy! Lately I’ve been obsessing over lemon poppy (I guess the time of year) and you nailed it! Also I have a little crush on your backdrop, lol 🙂
Ashley says
Lemon poppy seed is def one of those spring flavors that I will probably NEVER get sick of. It’s too good.
And thank you for the comment 😉
Rebecca @ Strength and Sunshine says
Lemon poppy seed goodies rock!!! I just made lemon poppy seed muffins the other week! It really is the flavor of spring, but I think my favorite muffin would be the simple blueberry! My favorite as a kid so I guess they still as now!
Ashley says
Mmm nothing beats a simple blueberry. Although when I was a kid I was SUPER picky, and I think something about the juicy texture difference with the blueberries got to me, so I think banana muffins (or chocolate chip, let’s be real) were my favorite. Thanks Rebecca!
Les @ The Balanced Berry says
Lemon poppyseed muffins are the key to my heart – so glad you posted this recipe! I feel you on the hate for seating lemons. I hate it too – maybe because I use the small holes of the cheese grater my mom has had since 1991. Could be time to upgrade to the real deal like you did 😉
Ashley says
I haven’t upgraded yet! But when I do, you can bet I’ll be snapping you my purchase and force you to do the same. Then maybe we can love zesting lemons together 😉
Christina says
Thanks for sharing my muffin recipe! These are gorgeous, I seriously lovveeee lemon in baked goods. These look so moist and sweet and YUM. Also I thought you should know that I am actively refraining from using the ‘butter your muffin’ Mean Girls quote right now.
Ashley says
HAHA, love that movie (duh).
GiselleR @ Diary of an ExSloth says
These sound and look AMAZING! I’ve never made lemon poppyseed anything, but they’re one of my favourite baked goods to buy so I know I’m gonna love the heck out of these. <3
Ashley says
Ah you gotta try baking them! It’s the best. The more lemon zest, the better for sure 😀
Megan @ Skinny Fitalicious says
I haven’t made poppy seed anything in awhile. These look so delicious! I feel like there should be zested lemon at the store already to buy for those of us (like me) who are lazy.
Ashley says
Oh my gosh Megan I can’t tell you how many times was thinking that as I was banging the zest out against the bowl. Angry zesting Ashley is not a pretty site. Thankfully my husband wasn’t home :-p
rachel @ athletic avocado says
lemon poppyseed muffins are the best!!! Perfect spring-like breakfast with a cup of coffee 🙂
Ashley says
I agree! It’s hard for me to pass up on a lemon poppy seed. Thanks Rachel 🙂
Alexa [fooduzzi.com] says
Girl these look SO wonderfully refreshing! I’m a huge lemon baked good-freak, so these are right up my alley! Thanks for linking up to my recipe, too! <3
Ashley says
Thank you Alexa! And no problem, I love muffins, the more the merrier 😉
Annmarie says
So I am not a huge lemon fan but I am a huge lemon poppy seed fan…weird right? I will have to make a GF version of these and give them a try!
Ashley says
lol yes weird! 😉 Let me know if you try the GF version, would love to hear how it turns out 😀
Liora (Allthingsloveli) says
I’ve had lemon poppy muffins on my list of things to bake for so long. I haven’t had in forever and am dying to try making some gluten free ones. Yours look amazing, I’ll have to do a few swaps but you have definitely inspired me to make it happen!
Ashley says
Oh thanks Liora! You may be able to just swap the whole wheat flour for all GF oat flour, they just may turn out a bit more dense, but still good I am sure! Let me know if you try it 🙂