The Ultimate Healthy Lemon Poppy Seed Muffins
Yields: 12 muffins
These muffins taste like they’ve come straight from a bakery! They’re supremely tender and full of bright, sunshiny lemon flavor. The muffins will stay fresh for at least 5 days if stored in an airtight container in the refrigerator.
  • 2 ½ cups (300g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 ½ tbsp (13g) poppy seeds
  • 2 ½ tbsp (16g) lemon zest, freshly grated (about 3 large lemons)
  • 1 tbsp (15g) unsalted butter or coconut oil, melted and cooled slightly
  • 2 large egg whites, room temperature
  • 2 tsp vanilla extract
  • ½ cup (120g) plain nonfat Greek yogurt
  • 2 tbsp (30mL) honey
  • 1 ¼ tsp vanilla crème stevia
  • 6 tbsp (90mL) freshly squeezed lemon juice (about 2 large lemons)
  • ¾ cup (180mL) nonfat milk
  1. Preheat the oven to 425°F, and lightly coat 12 muffin cups with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, poppy seeds, and lemon zest. In a separate bowl, whisk together the butter, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Mix in the honey and stevia until fully incorporated. Mix in the lemon juice. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.)
  3. Divide the batter between the prepared muffin cups. Bake at 425°F for 7 minutes. Without opening the oven door, reduce the oven temperature to 350°F, and continue baking for an additional 12-15 minutes, or until the tops feel firm to the touch and a toothpick inserted into the center comes out clean. Cool in the muffin cups for 10 minutes before carefully transferring to a wire rack.
Notes: For the gluten-free flour, I recommend the following: 1 ¼ cups (150g) millet flour, ½ cup (60g) brown rice flour, ¾ cup (90g) tapioca flour, and 2 teaspoons xanthan gum. Most store-bought blends will work as well, if measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

Agave or pure maple syrup may be substituted for the honey.

Any milk may be substituted in place of the nonfat milk.

{gluten-free, clean eating, low fat, low calorie, low sugar}
Recipe by Amy's Healthy Baking at