Meyer Lemon Poppyseed Muffins

Meyer Lemon Poppyseed Muffins

Growing up, lemon or almond poppyseed were my favorite muffins.  And I've never been that big on muffins.  I prefer savory foods and muffins are basically breakfast cakes.  But poppyseed muffins are the exception to the rule.  And the good news is, poppy seeds are good for you.

Poppy seeds are the mineral-rich seeds of the poppy plant.  They have lots of fiber which is essential for a healthy digestive system.  Poppy seeds are also known for their medicinal properties.  In Ayurvedic medicine, they are made into a tea to treat insomnia.  Poppy seeds are an especially good source of manganese.  Manganese is important for healthy bones and skin. Low levels of manganese can lead to rashes and skin irritation.  So eat some poppy seeds for a clear, glowing complexion.  

I made these with almond flour in order to make them grain free.  I do eat grains, but I wanted to experiment with grain-free baking.  I also love the way almond and poppy seeds taste together.  If you would prefer to use a grain based flour, I would recommend whole spelt flour.  The texture will be different, but they should taste great nonetheless.  If you don't have access to meyer lemons, you can use regular lemons.  But in that case don't top the muffins with lemon slices as they will be too tough and sour.  Meyer lemons have a thinner peel and sweeter taste so they work better for topping.

Meyer Lemon Poppyseed Muffins


2 cups almond flour

3 tbsp poppy seeds

1/2 tsp baking soda

1/8 tsp salt

3 tbsp coconut oil

1/3 cup honey (vegans use agave or other liquid sweetener)

1/2 vanilla bean scraped (or tsp vanilla extract)

juice and zest of 1 meyer lemon

juice and zest of 1 regular lemon

1 egg, lightly beaten (vegans omit)

1 meyer lemon, sliced thinly and then cut into half-moons for topping (optional)

Preheat oven to 375 degrees and line a muffin pan with cupcake liners.  Stir together dry ingredients and make a well in the center.  Set aside.  Melt coconut oil and set aside to cool a bit.  Mix together the rest of the ingredients.  Add the cooled oil to the wet ingredients and stir.  Pour the wet ingredients into the well in the dry ingredients and stir until just combined.  Pour batter evenly into the muffin cups and add a thin half-moon slice of meyer lemon on top of each one.  Bake for 20-22 minutes.  Makes about 6 muffins.  

Check out my suggestions for eating healthy in college in this Teen Vogue Article: