Healthy Lemon Poppyseed Muffin Recipe

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds protein while maintaining moisture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor while canola is often less expensive.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

Start by preparing two large lemons for juicing and zesting.

Pour 1/2 cup of white sugar into a bowl.

Zest the two lemons using a cheese grater and add the zest to the sugar; stir until the sugar turns a light yellow color.

Juice the lemons using a lemon juicer or your hands and add the juice to the bowl.

Add 2 large eggs to the bowl with the sugar and lemon zest.

Pour in 1/4 cup of canola oil and 4 tablespoons of melted butter that has been brought to room temperature; stir well to combine.

Add 1 1/2 teaspoons of vanilla extract and 1 cup of milk to the mixture; stir until all ingredients are combined and set aside.

In another bowl, combine 2 1/2 cups of whole wheat flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of sea salt, 1 tablespoon of poppy seeds, and 1 tablespoon of chia seeds.

Make a hole in the middle of the dry ingredients and pour in the wet mixture; mix until everything is combined.

Use a spoon to transfer the batter into silicone baking cups or a muffin pan.

Preheat the oven to 425°F (218°C) and bake the muffins for 5 minutes.

After 5 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 14 to 17 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens