Lemon Poppyseed Muffin

This delicious lemon poppyseed muffin is a healthy and quick breakfast to grab when you're on-the-go. Each muffin is less than 120 calories and free of refined sugar & artificial sweetener 🍋🥰.

These aren't your traditional muffins. These muffins are a sweet marriage between cake and mochi. They remind us of butter mochi, a popular Hawaiian treat. Although these aren't as rich and indulgent as butter mochi, they're the perfect way to start the morning! They have a lovely crisp exterior and spongy soft interior. To be honest, we didn't intend for these muffins to this texture, but we're happy with how they've come out.

We love the flavor combination of lemon and poppyseed. The two flavors work wonderfully with each other and are perfectly subtle. Lemons are such a great ingredient to incorporate in baking. They give off a fresh, citrusy flavor that works well with almost anything.

These muffins are so easy to make and perfect for meal prep. Our dad re-heated the last muffin the other day with his breakfast and asked when we would bake some more. He loved the crispy exterior and chewy interior. Considering how simple they are to make, we'll definitely be baking more!

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Serving Size: 12 muffins

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Description

This delicious lemon poppyseed muffin is a healthy and quick snack to grab when you're on-the-go. Each muffin is less than 120 calories and free of refined sugar & artificial sweetness🍋🥰.

Ingredients:

1 ½ cup all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp vanilla extract

1 tsp poppyseed

¼ cup sucanat (can be substituted with coconut sugar or sugar)

1 cup plant mylk

½ cup maple syrup

2 lemons juiced

lemons zest

Instructions:

1. Preheat your oven to 350F and thoroughly oil a muffin tin (or line with cupcake liners)

2. In a large bowl, mix the dry ingredients: flour, baking soda, baking powder, poppyseed, and sucanat.

3. In a medium bowl, combine your wet ingredient: plant mylk, maple syrup, lemon juice, and lemon juice. Then mix in the sucanat and lemon zest.

4. Slowly mix in the wet ingredients to the dry ingredients until well combined.

5. Fill your muffin tin ¾ths of the way and bake for 20 mins or till a toothpick comes out clean.

6. Let the muffins cool for 5-10 mins before digging in!*

Note:

*Refrigerate leftovers in an airtight container for up to 1 week. Reheat in a non-stick pan, covered (you can add a little bit of water so that the steam can help warm the inside of the muffin).

Nutrition

Serving Size: 1 muffin

Calories: 118

Sugar: 13.5

Sodium: 157.7mg

Fat: 0.8g

Saturated Fat: 0.1g

Carbohydrates: 25g

Fiber: 0.6g

Protein: 2.1g

Calculated through MyFitnessPal