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Healthy Greek Yogurt Lemon Poppy Seed Muffins

These muffins are full of lemon flavor and SURPRISE - they are pretty healthy for you too! 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: greek yogurt lemon poppy seed muffins, healthy muffins, lemon poppy seed muffins
Servings: 12
Calories: 198kcal


  • cups white whole wheat flour
  • teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup coconut oil melted
  • ½ cup honey
  • ½ cup plain greek yogurt
  • 6 Tablespoons lemon juice freshly squeezed
  • 2 lemons zested
  • 2 eggs room temperature
  • 2 teaspoons vanilla
  • Tablespoons poppy seeds


  • Preheat oven to 425 degrees. Place muffin liners in a 12-count 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 coconut oil, honey, yogurt, lemon juice, and lemon zest until fully combined. Add eggs and vanilla, and mix thoroughly.
  • Add dry ingredients to wet ingredients, stirring until just combined. Gently fold in poppy seeds.
  • Pour batter into prepared muffin tin, filling 3/4 of the way full. Bake for 5 minutes at 425 degrees then reduce heat to 350 degrees and bake for another 8 to 10 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 before transferring to cooling rack to cool completely.
  • Keep in an air tight container for up to 5 days or keep in the freezer (we just put them in gallon-sized freezer bags) for up to 30 days - makes a great on-the-go breakfast or snack!


Calories: 198kcal | Carbohydrates: 32g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 163mg | Potassium: 87mg | Fiber: 3g | Sugar: 13g | Vitamin A: 49IU | Vitamin C: 13mg | Calcium: 83mg | Iron: 1mg