Single-serving Lemon Poppyseed Muffin
Recipe makes one bakery-style muffin (or two regular).
Servings: 1 muffin
Calories: 215kcal
Equipment
- Jumbo or regular muffin pan
Ingredients
- 2 tbsp applesauce (30 g) sub mashed banana
- 1 tbsp (nut) milk (15 g)
- 2 tsp sugar (8 g) sub granulated sweetener, adjust to taste
- 1 tsp oil (5 g) add one more tsp for even richer texture
- 1 tsp lemon juice also add some lemon zest if you can
- 1/4 tsp vanilla extract
- 1/4 cup flour (30 g) gf all purpose if desired
- 1/2 tsp baking powder
- 1 tsp poppyseeds (3 g) omit or sub 1 tbsp blueberries
Instructions
- Preheat oven to 350F and grease one jumbo or two regular sized muffin cavities or use liners.
- Mix applesauce, milk, sugar, oil, vanilla, lemon juice, zest.
- Whisk together flour, and baking powder, pinch of salt.
- Combine the two (don’t overmix, only fold). Your muffin batter should be pourable and spreadable. If it's thick like cookie dough, add a tsp water and mix again. If it's too wet and runny like pancake batter, add a tsp flour and mix.
- Fold in poppy seeds.
- Transfer to muffin pan and bake 20-25 minutes.
- Enjoy your fresh muffin!
Notes
- Pro-tip: If you want a really domey muffin, bake the first 5 minutes at 425F.
- The muffin is sweet enough for breakfast or snack. If you prefer a dessert muffin, increase sugar/sweetener or add the glaze below.
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For an easy glaze:
- Whisk together 1 tablespoon powdered sugar with a couple of drops of lemon juice until smooth.
- Drizzle over cooled muffin.
Nutrition
Serving: 1 jumbo muffin | Calories: 215kcal | Carbohydrates: 37g | Protein: 4g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 234mg | Potassium: 84mg | Fiber: 2g | Sugar: 11g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 185mg | Iron: 2mg