Lemon-Poppy Seed Mini-Muffins Recipe

Name: Lemon-Poppy Seed Mini-Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole grain oat flour; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup non-fat vanilla yogurt; 3 large egg whites; 1/3 cup honey; 1 teaspoon vanilla extract; 1/2 teaspoon lemon extract; 1 tablespoon lemon peel; 1 teaspoon poppy seed

Servings: persons

1
Preheat the oven to 350 degrees F. Coat 20 cups of a mini-muffin tin with nonstick I Can't Believe It's Not Butter! cooking spray.
2
In the bowl of a food processor, process the flour for about 1 minute or until it is the consistency of all-purpose flour and no coarse grains remain.
3
Combine the flour, baking soda, baking powder, and salt. Sift the mixture twice.
4
In a medium mixing bowl, combine the yogurt, egg whites, honey, vanilla extract, and lemon extract with a sturdy whisk until well mixed.
5
Stir in the reserved flour mixture until just combined.
6
Stir in the lemon peel and poppy seeds.
7
Spoon the batter into 20 prepared muffin cups.
8
Bake for 9-11 minutes or until a toothpick inserted in the center of one muffin comes out dry.
9
Cool in the pan on a rack for 5 minutes then remove the muffins to the rack.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup whole grain oat flour, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup non-fat vanilla yogurt, and more.

Yes, Lemon-Poppy Seed Mini-Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon-Poppy Seed Mini-Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions