Healthy Lemon Poppyseed Muffins

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These Healthy Lemon Poppyseed Muffins are so simple to make and so delicious! This recipe only takes 10 minutes to prepare and less than 20 minutes to bake. This light and fluffy batter combined with the fresh lemon juice and zest is to die for and perfect for Spring and Summer. 

Why Should I Make This Recipe?

• First off, these muffins are so easy to make. You can literally just throw the ingredients in the blender and blend!
• Secondly, this recipe is naturally dairy free, gluten free, grain free, flourless, soy free, paleo and refined sugar free. 
• The creamy almond butter combined with the fresh lemon juice and zest is so good, the poppyseed crunch is the icing on the cake.
• These muffins just scream Summer and Spring just like my Lemon Raspberry Flourless Muffins. 
• This recipe only requires 10 minutes of hands-on time which means it’s a great recipe to make when you want something from scratch but do not have much time. 
• This recipe is completely from scratch, no processed ingredients here!
• These muffins freeze super well which means you can easily batch bake them. 
• These flourless muffins are super kid friendly too. 

Ingredients: 

• Almond butter-Make sure it is creamy. I love the almond butter from Costco. The only two ingredients are almonds and salt. I have also found it is the most economical brand in terms of what you get for your money! Make sure whatever brand you buy is clean-no additives. 
• Eggs-This helps bind everything together. 
• Banana-This adds some sweetness and also holds things together too. 
• Poppyseeds-A must!
• Lemons-Make sure you both juice and zest your lemons, this is what will give these muffins so much flavor. 
• Maple syrup-To sweeten the muffins.
• Apple cider vinegar and baking soda-These are my go to leveling agents in baking. They help these muffins rise.

How To Make:

• First, preheat the oven to 375 degrees F. 
• Next, Place all ingredients in the blender except for the poppyseeds. 

• Blend the muffins until smooth. Once blended, add in the poppyseeds and mix throughout. 

• Then, either line your muffin pan with muffin liners or skip if you are using a silicone muffin pan. 

• Divide up the batter between the 12 muffin cups and bake for 18-20 minutes or until you can stick a fork in the muffins and they come out clean. 
• Allow the muffins to sit for 10 minutes prior to serving. 

Recipe Frequently Asked Questions:

• What Kind Of Muffin Pan Do You Use?

  • I like using either a regular muffin pan with muffin liners OR a silicone muffin pan. The silicone ones are so simple to clean and pop right out. 

• Can I Freeze These Muffins?

  • Absolutely, however be sure you use the silicone muffin pan instead of a regular pan. The paper liners will get broken down in the freezer. 

• Can I Make These Into Mini Muffins?

  • Absolutely! I love this little mini silicone muffin pan.

Chef’s Tips:

• Be sure to fold in your poppyseeds rather than put them in the food processor, the food processor will break them down. 
• Do not forget to let your muffins set and sit for 10 minutes prior to serving.

If you like this recipe, you will LOVE my other healthy muffin recipes on my blog:

• Flourless Pumpkin Muffins
• Gluten Free Apple Muffins
• Paleo Blueberry Muffins
• Gluten Free Banana Chocolate Chip Muffins