Healthy Lemon Poppyseed Muffins
Today we’re talking MUFFINS. These Healthy Lemon Poppyseed Muffins to be precise. I’ve been eating a lot of muffins lately and I’m not really sure there’s a logical explanation why. Maybe Baby Britnell is a huge muffin fan?? Either way, the muffins have ranged from full blown homemade (like today) and other times it’s the muffins in a bag where you just add a bit of milk (I not so secretly totally love those muffins!).
I had never really tried my hand at lemon poppyseed muffins until recently but now I’m totally obsessed with them and have been happy to have multiple batches around the house as I was testing and photographing them.
Sometimes the thought of making muffins in the morning is rather daunting. Like it’s some great feat. But then I remember that it’s essentially just mixing a few basic ingredients into a large bowl, pouring in muffin tins, and then waiting. One small pep talk on a Saturday morning and muffins are well on their way to being made. Sometimes I cut the recipe in half so that there are just enough muffins for us to eat over a 2(ish) day period. But then other days I just dive in and make the whole batch. Yay muffins for the whole week!
I’ve been stuck in a rotating cycle of these Healthy Lemon Poppyseed Muffins and then very similar blueberry muffins. I’m totally open to other great muffins recipes…..I really should try something new every once in a while, right?
- 1 1/2 cup of white whole wheat flour
- 2/3 cup coconut sugar (can also use brown sugar)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup plain almond milk
- zest of 2 lemons
- juice of 2 lemons
- 3 tablespoons of butter, melted (I used vegan butter)
- 1 egg
- 1 1/2 teaspoons of vanilla extract
- 1/4 cup of poppy seeds
1/2 cup of powdered sugar
1 tablespoon of almond milk (plus more if needed)
- Pre-heat oven to 375 degrees F and spray (or line) a 12 cup muffin tin.
- In a large bowl, sift together all of the dry ingredients.
- In a medium bowl, mix together all of the wet ingredients and then mix them into the bowl with the dry ingredients until just combined.
- Pour the batter evenly into the muffins tins and bake for 15-20 minutes.
- Optional: to make icing, whisk together the powdered sugar and almond milk until fully combined and creamy.
- If desired, top with icing once cooled and ENJOY!!