A healthier (and heavenly) twist on the classic breakfast recipe!
A muffin that’s melt-in-your-mouth good and uses clean ingredients?! Yep, this is it people! You’re dreams have come true. ✨ They are gluten, grain and refined-sugar free and still damn delicious! I promise you’ll be craving them for every meal of the day.
Hi peeps! We are just going to jump right in. There are no words to describe my love for these muffins. 💛 A lot of blood, sweat and tears went into this recipe, well not really but a lot of testing went down. And I’m proud to say I think I nailed it.
With help of course!
About once a month a couple of my friends and I have bake night. We all pick a different recipe to make, drink wine and chat about life. 🙂 It’s probably one of my favorite weekend activities! Anywhooo, last weekend it was bake night and I was planning on shooting these lemon poppy seed muffins the next day. I just wanted to tweak the recipe a tad and it turned into a total failure.
Luckily, we saved some of the batter and salvaged the second batch.
Things were looking up! But it wasn’t quite right yet.
I was about ready to just give up (considering the amount of almond flour I blew through), but decided to give it another go in the morning. I adjusted a few measurements and hoped for the best. 🤞🏼
I left to go workout before tasting any and told Nick there were muffins on the stove that we could try when he got up. Mid workout, I got a text from him saying “Dear God these things are AMAZING” and that’s when I knew I killed it. 😬
We’ve been chowing down on these muffins all week and I’m not one bit mad about it!
They are moist. flavorful. zesty. Everything you would want in a lemon poppy seed muffin. Oh and that glaze. Yea, it’s to die for! 😋
It’s definitely not a recipe you want to miss.
Despite my troubles perfecting the recipe, there’s nothing revolutionary about the ingredients.
I swapped out some of the unhealthy fats and insulin spiking sugars with healthier staples and natural sweeteners like greek yogurt and maple syrup (there’s only ⅓ cup in the whole recipe!!!) And btw… you can do that with any recipe 😉
Here’s what you need:
Almond Flour
Coconut Flour
Baking Powder & Soda
Poppy Seeds
Lemon
Vanilla Extract
Eggs
Maple Syrup
Vanilla Greek Yogurt
Almond Milk
Coconut Oil
Glaze:
Organic Powdered Sugar
Almond Milk
Vanilla Extract
Technically this goes over my 10 ingredient rule, but most of these items you likely already have in your pantry and I ain’t messin with the recipe! I think you guys are really going to like the flavor and texture. 🙂
A couple of tips:
- Make sure you separate the wet and dry ingredients at the beginning.
- Use a cookie scoop to divide the batter into the cups. The batter is thicker than normal, so you might need to shape the muffin batter a bit. Nick called them scuffins because he said they looked like a mix of a scone and muffin). 😂
- Keep muffins covered when storing. I used another baking pan to put on top of the muffin tin and then kept them in the fridge.
Alrighty! Who’s ready to get their bake on? I promise the muffins won’t disappoint!
- Dry Ingredients
- • 1½ cups almond flour
- • ½ cup coconut flour
- • 1 ½ teaspoons baking powder
- • 1 teaspoon baking soda
- • ½ teaspoon salt
- • 2 tablespoons poppy seeds
- Wet Ingredients
- • 2 medium lemons, zested (2 tablespoons)
- • ½ lemon, juice squeezed
- • 1 teaspoon vanilla extract
- • 2 eggs
- • ⅓ cup maple syrup
- • ¼ cup melted coconut oil
- • ½ container (4 oz) vanilla greek yogurt
- • ¼ cup almond milk
- Glaze (optional)
- • 1 cup powdered sugar
- • ¼ cup unsweetened almond milk
- • 2 teaspoon vanilla extract
- Preheat oven to 350 degrees and line muffin tin with parchment paper cups. Spray cups with cooking oil.
- In a medium bowl, mix together dry ingredients - 1½ cups almond flour, ½ cup coconut flour, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 2 tablespoons poppy seeds. Set aside.
- In another medium bowl, zest 2 medium lemons (about 2 tablespoons) and blend all wet ingredients together - ½ lemon, juice squeezed, 1 teaspoon vanilla extract, 2 eggs, ⅓ cup maple syrup, ¼ cup melted coconut oil, ½ container (4 oz) vanilla greek yogurt and ¼ cup almond milk.
- Slowly add dry ingredients to wet ingredients bowl and beat together until fully combined (about 1 - 2 minutes).
- Using a cookie scoop, spoon batter into 12 cups and form with hands if needed.
- Bake for 15 minutes or until toothpick comes out clean.
- While the muffins are cooking, mix glaze ingredients together - 1 cup powdered sugar, ¼ cup unsweetened almond milk and 2 teaspoon vanilla extract.
- Let muffins cool and then drizzle glaze. Enjoy!
Are you a muffin lover? Check out my Blueberry Banana Oat Muffins or the rest of my breakfast line-up!
And don’t forget to tag @afitcado in any of your recipe creations! 😘