Lemon Poppy Seed Muffins

These Lemon Poppy Seed Muffins are light, fluffy, and packed with zesty flavor, making them a delightful treat for breakfast or a snack. With a perfect balance of sweetness and tanginess, they are a healthier option that doesn't compromise on taste.

Ingredients

• Whole wheat flour - 100 grams
• Almond flour - 30 grams
• Baking powder - 1 teaspoon
• Baking soda - 1/2 teaspoon
• Salt - 1/4 teaspoon
• Poppy seeds - 1 tablespoon
• Greek yogurt - 100 grams
• Honey - 2 tablespoons
• Egg - 1 large
• Lemon zest - 1 tablespoon
• Fresh lemon juice - 2 tablespoons
• Vanilla extract - 1 teaspoon
• Milk (low-fat) - 30 ml

Steps

1. Preheat the oven to 180°C (350°F) and line a muffin tin with muffin liners.
2. In a large bowl, combine whole wheat flour, almond flour, baking powder, baking soda, salt, and poppy seeds.
3. In a separate bowl, whisk together Greek yogurt, honey, egg, lemon zest, lemon juice, vanilla extract, and milk until smooth.
4. Pour the wet ingredients into the dry ingredients and gently mix until just combined; do not overmix.
5. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 28 g
• Fiber: 3 g
• Sugar: 8 g
• Sodium: 150 mg
• Cholesterol: 70 mg
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Water: 0.1 L

Health Benefits

• Whole wheat flour provides more fiber than regular flour, aiding digestion.
• Poppy seeds are a good source of healthy fats and minerals like calcium and magnesium.

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