Lemon Poppy Seed Muffins

A light-as-clouds texture, a zesty citrus punch and just enough sweetness to satisfy your sweet tooth, these lemon poppy seed muffins are everything you could ever want from a spring dessert – without all the unhealthy fats, sugars and high calorie count!


What’s more, each muffin is a lot smaller than your standard bakery muffin, so you can still enjoy a sweet treat whenever you like without feeling that you’ve got to spend 2 hours pumping away at the gym afterward to work it off!

Instead of butter – the usual fat used in muffins – these lemon poppy seed muffins are made with heart-healthy olive oil. Combine that with protein-packed Greek yogurt and you get the most incredible light and fluffy texture you really don’t expect from a healthy muffin. Better still, all the sugar in this recipe has been substituted for naturally sweet stevia which adds plenty of sweetness without spiking your blood sugar levels or harming your healthy diet.

This recipe makes six lemon poppy seed muffins, but you can easily increase the ingredients to make as many muffins as you like. However, because the recipe includes one whole egg, it’s difficult to halve the ingredients to make fewer muffins. If six muffins is just too many for you to eat, you can follow the recipe below, leave the muffins to cool to room temperature and store them for later. Wrap the muffins up individually in plastic wrap or place them inside a Ziploc bag and they will keep in the freezer for up to six months or in the fridge for up to five days.



  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ cup stevia powder
  • 1 tablespoon poppy seeds
  • ¼ cup olive oil
  • 1/3 cup Greek yogurt
  • 1 egg
  • Zest and juice of 1 lemon


  1. Preheat the oven to 400°F and line 6 holes of a muffin tin with paper liners.
  2. In a medium-sized bowl, stir together the flour, baking powder, baking soda, stevia powder and poppy seeds.
  3. Create a well into the center of the dry ingredients and add in the olive oil, Greek yogurt, egg, lemon zest and lemon juice.
  4. Beat the wet ingredients into the dry until a batter forms and you’ve got no lumps – be careful not to over-beat!
  5. Evenly divide the muffin batter between the 6 paper liners and bake in the pre-heated oven for 15 minutes, until the muffins are just starting to turn golden brown and the tops are springy to the touch.
  6. Remove the muffins from the oven and leave to cool in the tin to room temperature.

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