These delightful healthy lemon poppy seed muffins are lightened up with white whole wheat flour, applesauce, honey, and melted coconut oil!
The spring muffins that’ll have you eating muffins for every meal! Our lemon poppy seed muffins are great for a snack, healthy breakfast, or even dessert!
What do Lemon Poppy Seed Muffins Taste like?
These delicious little muffins taste like a dreamy lemon cake with poppy seeds in them. They’re moist and fluffy and melt in your mouth.
Bonus, we’re giving you a quick recipe for a cream cheese-like frosting to top them with.
How They’re Healthier
I’m sure you’re wondering what makes these lemon poppy seed muffins healthier and I’m here to fill you in!
Flour: Most other lemon poppy seed muffin recipes use 100% all-purpose flour. We do what we can to add-in whole grains to our baked goods and this time we swapped out half for white whole wheat!
Oil: Applesauce to the rescue! Instead of using double the amount of oil, we swapped in some applesauce. Pureed fruit is such a great to reduce fat, but keep the moisture content inside your baked goods.
Sugar: While this recipe calls for mostly brown sugar, you can actually swap that for coconut sugar if you want. You’ll note that we did reduce the amount of brown sugar, by the addition of honey, which also adds a yummy flavor.
PS: if you’re looking for gluten-free lemon poppy seed muffins check out our recipe!
What You Need
Good news for you, in order to make the best healthy lemon poppy seed muffins on the internet you only need a few basic ingredients. I’ll highlight the most important ones below!
- Eggs: we don’t recommend swapping the eggs for flax eggs in this recipe as it hasn’t been tested.
- Lemon Juice: we know, tangy, but I promise it all evens out flavor-wise with the honey and brown sugar!
- Coconut Oil
- All-Purpose Flour
- White Whole Wheat Flour
- Light Brown Sugar
- Poppy Seeds: they’re small but mighty and I know you’ll love them!
- Lemon Zest: the lemon zest really is the cherry on top! DO NOT SKIP OR SKIMP.
How to store these muffins
Store muffins in an air-tight container on the counter-top for around 3 days or in the fridge for up to 5.
#1 tip: make sure to let muffins cool all the way before transferring into an air-tight container.
Can you freeze these muffins?
Good news! Freezing muffins is so easy. Here’s how to do it:
- Let muffins cool completely.
- Transfer muffins to a large baking sheet and then place in the freezer. Freeze for around 1 hour.
- Once muffins are partially frozen, transfer into a gallon-size bag and place back into the freezer.
- Keep frozen for up to 3 months.
More Healthy Muffins
- Oatmeal Muffins
- Almond Flour Lemon Poppy Seed Muffins (paleo + gluten-free)
- Whole Grain Carrot Cake Muffins
- Best Healthy Muffins on the Internet
Lemon Poppy Seed Muffins with Raspberry Cream Cheese Glaze
- 3 oz. cream cheese
- 3 teaspoons raspberry jam
- 1 - 3 teaspoons water
- First, preheat oven to 350ºF and line a standard-size 12-muffin pan with muffin liners. Option to also spray with nonstick cooking spray.
- Next, crack eggs into a large bowl and whisk. Then, add the rest of the wet ingredients to the bowl (minus the melted coconut oil) and mix.
- Add all of the dry ingredients to the wet and mix again.
- Finally, add melted coconut oil and mix one last time.
- Fill each muffin around 3/4 of the way full. Then, place in the oven at 350ºF and bake for 16-18 minutes.
- For the glaze, melt cream cheese for around 10-20 seconds in your microwave to partially soften. Then, add raspberry jam and mix. Thin glaze out with water. Start with 1 teaspoon and go from there. The goal is to be able for the glaze to hold its shape, but not be too thick.
- Once the muffins have cooled, drizzle on glaze right before serving.
Optional Raspberry Cream Cheese Glaze
If you’re feeling like you want a little something sweet on top, try making this delicious raspberry cream cheese glaze. You can keep it thick like frosting or thin it out like a glaze. Here’s what you need:
- cream cheese
- raspberry jam (any kind of jam)