It’s citrus season! One of the only perks of winter time, if you ask me. I love all the sweet and sour varieties of citrus, and have been craving clementines my whole pregnancy. I literally can’t get enough.
While browsing my favorite store this weekend, (Trader Joe’s, you already know) I came across some beautiful Meyer lemons and threw them in the cart without having a plan for them. They were just so pretty! On the way home, I day dreamed about lemon scones, lemon bars, and lemon poppy seed bread…
I have been making vegan lemon poppy seed bread since summer time, but didn’t love that it was full of white flour, granulated sugar, and canola oil. Sure, it looked pretty and tasted delicious, but really had no nutritional value.
My take on lemon poppy seed bread includes healthy fats like avocado and olive oil, some creamy Greek yogurt, and lots of lemon zest to amplify the flavor of sweet, citrus-y Meyer lemon. I use a combination of whole wheat and almond flour to increase the protein, fiber, and nutrient content of these muffins, and while this does darken the end result, (they aren’t as pretty and yellow as traditional lemon bread) it definitely makes for a more satisfying and wholesome breakfast or snack.
My recipe calls for a total of 3/4 C sugar, which sounds like a lot, but my first batch with only 2/3 C was not sweet enough in my opinion. To reduce some of the refined sugar, I used a mixture of granulated white sugar and coconut sugar and this worked well. You could use all white or all coconut sugar and either way they’ll be delicious!
Can these muffins be made gluten-free? Of course! Just replace the whole wheat flour with a GF all-purpose mix and make sure your baking powder and soda are GF-friendly, too.
Meyer Lemon Poppy Seed Muffins
Prep time: 15 mins Bake time: 15-17 minutes Total time: 30 minutes
Makes 12 muffins
1 1/2 C whole wheat flour
1/2 C almond flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/3 C olive oil
1/3 C avocado oil or melted coconut oil
3/4 C sugar (I used a 50/50 mixture of coconut sugar and white sugar)
3/4 C plain Greek yogurt
1 Meyer lemon zested and juiced (regular lemons work here, too, but are less sweet)
1 t vanilla extract
1 T poppy seeds
Preheat oven to 425°F. Place muffin liners in a standard muffin tin or spray with non stick spray. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together olive oil, avocado oil, sugar, Greek yogurt, lemon juice and zest until fully combined. Fold in eggs, vanilla, and poppy seeds, mixing until just combined.
Pour batter into prepared muffin tin, filling 3/4 of the way full. Bake for 5 minutes at 425°F then reduce heat to 350°F and bake for another 10-12 minutes, until muffins are golden on top and a toothpick inserted in the center comes out clean.
Allow to cool in pan for ten minutes then transfer to cooling rack to cool completely.
Store in airtight container in refrigerator for up to 5 days, or freeze in ziploc bags for breakfast on the go! Enjoy!