Healthy Single Serve Muffin: Lemon Poppy Seed

Healthy Single Serve Muffin: Lemon Poppy Seed

Make yourself this healthy single serve muffin flavored with lemon and poppy seeds in just 60 seconds! It’s gluten-free and naturally sweetened!

When I did my reader survey at the end of 2014, I was so happy that you all said you wanted more single-serve dessert recipes. As you know, I LOVE SINGLE-SERVE DESSERTS…I’ve got a whole cookbook devoted to them!

I tested this recipe about 5 times, in both the microwave and oven so that you have options for your baking preference! I will always say this- things are going to turn out better if you slow cook them in the oven vs. the high power microwave. Ovens take forever and microwaves are convenient. Both are delicious.

The first time around with these muffins I used lemon juice thinking that I mightttt just get enough of the lemony flavor I was looking for. Turns out you really need to use an extract if you want a real punch of lemon. Round 2 and 3 were made with the extract and no oil. Every time I make a single serve baked good I try and convince myself that you don’t need to use an oil. If you don’t use oil, your muffin will be dry and crumble. No bueno. Insert rounds 4 and 5…different amounts of oil used. 

Round 5 = winner winner chicken dinner!

I wanted to note that these photos are of the OVEN baked muffin. I find things bake more evenly and are prettier than the microwave version. Both are best if eaten ASAP! Duh…why would you wait?

I know muffins don’t typically have frosting…because usually cupcakes are just muffins with frosting, but I decided to make myself a Greek-yogurt based frosting for this muffin. Greek yogurt + honey +lemon juice + poppy seeds.

Per usual, I used Almond Breeze inside my muffin. I 100% prefer the nutty deliciousness of almond milk vs. cows milk. I find that if I use almond milk in baked good, it brings out the flavors of the other ingredients much better than normal milk does. Plus, it’s dairy-free for those who can’t do lactose. 

Speaking of lactose. Did you know that for the first 15 years of my life I was severely allergic to milk? A little thing called puberty must have switched up my hormone levels because I am no longer intolerant to lactose, BUT- I still prefer non-dairy milks over milk milk.

Wild, right?

If you’d like to make a dairy-free frosting, feel free to use an almond or coconut based yogurt in place of the Greek.

This post is sponsored by Blue Diamond Almond Breeze. I was compensated and all opinions are 100% my own.

Have you ever been allergic to something and then grown out of it? Or visa versa?  

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