Lemon Poppyseed Muffins

Happy Monday foodies ♥

As you know, if you’ve been reading my blog, the hubby and I are constantly “dieting” and trying to find a healthier spin on already delicious recipes. Well, we don;t really “diet” but we are always watching what we eat; with that, I am always trying to substitute yogurt or applesauce into my cooking/baking to take the place of the fattier foods like butter and oil (although as my hubby would say “awww man! what the heckkk?!”).

I found this recipe when mindlessly scrolling through Pinterest one day last week and it caught my attention! I have always been obsessed with lemon poppyseed anything, but these muffins are over the top.

They somehow stayed fluffy and moist for 4 days after baking!

I went on the website ♦ https://www.keyingredient.com/recipes/969685052// ♦ for this amazing recipe, but I did substitute a couple things that didn’t change the flavor or composition at all!

Ingredients :

  • 1 cup applesauce (the recipe calls for 4 eggs, but ¼ cup applesauce is equivalent to 1 egg)
  • ½ cup lemon juice
  • ¼ cup water
  • 2-3 teaspoons lemon zest
  • 2-3 teaspoons vanilla
  • 2 cups blanched almond flour
  • ¾ sugar substitute (I used Truvia)
  • 1 tablespoon poppyseeds
  • 2 teaspoons baking powder

Directions :

  1. Preheat oven to 375°
  2. Spray 12 cup muffin tin with non stick cooking spray
  3. In a mixer, beat eggs together until they are frothy then add the rest of the wet ingredients and mix until all blended
  4. Add all remaining ingredients to mixing bowl and mix until a batter forms
  5. Fill each muffin tin 2/3 full and bake for about 20 – 25 minutes or until golden brown


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