Healthy Lemon Poppy seed Muffins

• servings: 12 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 3/4 cups Spelt flour (can sub all-purpose flour, 1-1 gluten-free flour)

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 tbsp lemon zest

1/2 cup organic cane sugar, honey or maple syrup

1 egg

1 cup greek yogurt (can sub dairy-free yogurt)

1/4 cup milk

1/4 cup freshly squeezed lemon juice

1/3 cup avocado oil (can sub butter or coconut oil)

1 ½ tsp vanilla extract

3 tbsp poppy seeds

1/2 cup powdered sugar

1 tbsp lemon juice

Directions

Preheat the oven to 350 degrees F and line a muffin pan.

Mix the sugar and lemon zest together in another bowl.

In a large mixing bowl, whisk together the egg, Greek yogurt, milk, lemon juice, avocado oil and vanilla extract.

Add the lemon sugar to the wet ingredients and mix until the sugar is dissolved.

Add the flour, baking powder, baking soda and salt into the bowl of wet ingredients and gently mix just until combined. Don’t overmix.

Add the poppy seeds and gently mix again.

Spoon the batter into the muffin pan filling 3/4 of the way full.

Bake for 16-20 minutes or until a toothpick comes out clean.

To make the glaze mix together the powdered sugar and lemon juice, then use a spoon to drizzle the glaze onto the muffins. (Let the muffins cool before adding the glaze.)

Nutrition

• Serving Size: 1 muffin
• Calories: 150
• Total Fat: 6g
• Total Carbohydrate: 23g
• Dietary Fiber: 2g
• Total Sugars: 9g
• Protein: 5g