Lemon poppyseed muffins or cake is one of the yummiest desserts or snacks, but if you pick it up from the supermarket or cafe, it's also loaded with sugar and unhealthy fats.
Here we turn that lemon poppyseed muffin around, with only 12 grams of sugar vs. 12 grams of performance fats per muffin. Clocking in at 250 calories, each is perfect snack or dessert.
These dairy-free, gluten-free lemon poppy seed muffins also contain Collagen Peptides Protein Powder for some additional gut, skin and joint support.
How to Make Lemon Poppyseed Muffins
Preheat the oven to 350 F and line a muffin tin with paper liners. Melt the coconut oil and then pour into a medium bowl. Whisk together with the coconut sugar.
In a separate medium-sized bowl, combine the flour, baking powder, baking soda, unflavored collagen peptides and sea salt.
In the other bowl with the coconut oil and sugar, add in the liquid ingredients. Whisk in the coconut milk yogurt, eggs, vanilla, lemon juice, along with lemon zest.
Pour it into the flour mixture and fold just until combined. Add in the poppyseeds. (Batter will be thick.) Divide batter evenly among paper liners.
Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 10 minutes. Remove and finish cooling on a wire rack.
While the muffins are cooling, make the optional coconut cream glaze. In a small bowl, whisk together coconut cream, maple syrup, lemon juice and sea salt. Drizzle on top of muffins and allow to set for at least 30 minutes.
Store leftover muffins at room temperature in an airtight container. Muffins are best if eaten within three days, after which you should place in the refrigerator.
Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.