Skinny Lemon Poppy Seed Muffins
Prep time
Cook time
Total time
These skinny lemon poppy seed muffins are a great option for healthy snacking—full of flavor but not full of calories, fat and sugar! Make sure the ingredients you're mixing with the coconut oil are room temperature or they will turn that coconut oil into a solid! Makes approx. 12 muffins.
Serves: 12
  • 1⅔ cup flour
  • ⅔ cup Splenda
  • 2 tsp baking powder
  • ½ tsp salt
  • ⅓ cup coconut oil, melted
  • ⅔ cup lemon-flavored Greek yogurt, room temperature
  • ⅓ cup skim milk, room temperature
  • 1 egg, room temperature
  • 1 T poppy seeds
  • 2 T fresh lemon juice
  • 1 cup powdered sugar
  • 1 T lemon zest
  1. Preheat oven to 350 degrees. Line a muffin pan with baking cups.
  2. Combine flour, sugar, baking powder and salt in a small bowl; set aside.
  3. Whisk coconut oil, Greek yogurt, milk, egg, lemon zest and poppy seeds together in a medium bowl.
  4. Stir in flour mixture until just moistened. Batter will be on the thicker side.
  5. Use a large scoop (about 3 T) to divide batter evenly among muffin cups.
  6. Bake for 15 to 20 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 2 minutes before removing.
  1. Combine lemon juice, powdered sugar and lemon zest in a small bowl; whisk until smooth.
  2. Drizzle over muffins a few minutes after removing from pan.
Recipe by Half-Scratched at