The Ultimate Healthy Lemon Poppy Seed Muffins

• Vegetarian
• Gluten free

• Produce

  • 2 1/2 tbsp Lemon, zest

• Refrigerated

  • 2 Egg whites, large

• Condiments

  • 2 tbsp Honey
  • 6 tbsp Lemon juice, freshly squeezed
  • 1 1/4 tsp Vanilla creme stevia

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 tbsp Poppy seeds
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract
  • 2 1/2 cups Whole wheat flour or gluten-free* flour, white

• Oils & Vinegars

  • 1 tbsp Butter or coconut oil, unsalted

• Dairy

  • 1/2 cup Greek yogurt, plain nonfat
  • 3/4 cup Milk, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• 2 ½ cups (300g) white whole wheat flour or gluten-free* flour (measured like this)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 ½ tbsp (13g) poppy seeds
• 2 ½ tbsp (16g) lemon zest, freshly grated (about 3 large lemons)
• 1 tbsp (15g) unsalted butter or coconut oil, melted and cooled slightly
• 2 large egg whites, room temperature
• 2 tsp vanilla extract
• ½ cup (120g) plain nonfat Greek yogurt
• 2 tbsp (30mL) honey
• 1 ¼ tsp vanilla crème stevia
• 6 tbsp (90mL) freshly squeezed lemon juice (about 2 large lemons)
• ¾ cup (180mL) nonfat milk

Directions

• Preheat the oven to 425°F, and lightly coat 12 muffin cups with nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, poppy seeds, and lemon zest. In a separate bowl, whisk together the butter, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Mix in the honey and stevia until fully incorporated. Mix in the lemon juice. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.)
• Divide the batter between the prepared muffin cups. Bake at 425°F for 7 minutes. Without opening the oven door, reduce the oven temperature to 350°F, and continue baking for an additional 12-15 minutes, or until the tops feel firm to the touch and a toothpick inserted into the center comes out clean. Cool in the muffin cups for 10 minutes before carefully transferring to a wire rack.