Healthy lemon poppy seed muffins made with oat flour, dairy-free Greek yogurt, and sweetened only with maple syrup. They’re light and fluffy and taste extra indulgent with an optional lemon glaze.
2 cups oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoon poppy seeds
1 tableespoon lemon zest
2/3 cup plain Greek-style yogurt (I use Kite Hill)*
1/3 cup maple syrup
1/4 cup lemon juice
3 tablespoons avocado or melted coconut oil
Preheat the oven to 350F. Prepare a muffin tin by coating lightly with avocado or coconut oil or using muffin liners.
In a large bowl, combine the oat flour, baking powder, baking soda, and salt. Mix to combine. Next, add in the lemon zest and poppy seeds and mix again to evenly distribute throughout the flour mixture.
In a separate bowl, whisk together the yogurt, eggs, maple syrup, lemon juice, and oil. Add the mixture to the dry ingredients and mix until just combined.
Evenly distribute the batter into the prepared muffin tin, filling the cups about 3/4 of the way. Place in the oven and bake for 15-17 minutes. The muffins are done when a toothpick comes out clean.
Let cool for 5 minutes in the muffin tin then move to a wire cooling rack to cool completely. Once the muffins are cool, drizzle with the lemon glaze.
To make the glaze, add 1/2 cup powdered sugar to a bowl and mix in 1 tablespoon of lemon juice. If the glaze is too thick, add more lemon juice 1/2 teaspoon at a time until you reached the desired consistency. Likewise, if the glaze is too thin, add more powdered sugar 1 tablespoon at a time.
Store in an airtight container on the counter for 3 days or in the fridge for 5 days. The muffins can also be frozen for up to 3 months.
* I use Kite Hill Greek-style Almond yogurt. You can sub 2% Greek yogurt or coconut yogurt.
Vegan option: I have not tested these without eggs, but based on other recipes use flax eggs should work just fine. I recommend 2 tablespoons of ground flax + 5 tablespoons of warm water