Whole Wheat Lemon Poppy Seed Muffins

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Poppy seeds are so cute and tiny. They take a simple lemon muffin and zing it up a little bit.

Whole Wheat Lemon Poppy Seed Muffins

Lemon poppy seed muffins are perfect for spring with their light lemony flavor and their light yellow color. Because these muffins are whole wheat, they are a little darker than regular lemon poppy seed muffins.

Whole Wheat Lemon Poppy Seed Muffins      makes 8 muffins      adapted from a bicycle built for two1 C whole wheat flour1 tsp baking powder1/8 tsp baking sodaPinch of salt1/3 C + 1 T sugarZest and juice from 2 small lemons1/4 C + 1 T non fat Greek yogurt1 tsp vanilla extraxt1/4 C canola oil1 1/2 T poppy seeds
Preheat oven to 400 degrees. In a large bowl, mix the sugar with the lemon zest, until the sugar turns a pale yellow color. In the same bowl, mix together the flour, baking soda, baking powder and salt.

In a smaller bowl, mix together the lemon juice, egg, Greek yogurt, vanilla extract and oil, until well combined. Pour the wet ingredients into the dry and mix until just combined. {Do not over mix}. Gently fold in the poppy seeds.

Grease a muffin tin {I use Baker's Joy} or use muffin liners, and pour the batter into the wells. Bake for 15-17 minutes, or until a tooth pick comes out clean.

I love these healthy muffins. They are low in fat and use heart healthy oil instead of butter. They also have the Greek yogurt to help keep them moist and to bump up the protein. And in make them a tad more healthy, I swapped all the regular flour for fiber rich whole wheat. The other thing to note is they aren't too sweet. They are muffins and not cupcakes, after all. So eat up. Now you can feel good about having your muffins and eating them too!


Poppy seeds don't add a lot of flavor to bakes goods. They just add a little SURPRISE and a lot of fun.
And these muffins wouldn't be the same with out them. :)
For other fun poppy seed recipes, try my zucchini walnut poppy seed bread, or my lemon poppy seed cookies!