top of page

Day 254: Sugar Free Lemon Poppy Seed Muffins

Today I've put up a new poll questionnaire, this time about puddings! Which is your favorite pudding of the four? The poll will end on 10th of December, perfect for a winter dessert!

But before we go full out on winter, I'm bringing back a classic from the summer. I know, I shouldn't be using lemon in fall, but I couldn't resist making these light fluffy, lemon poppy seed muffins!

I do seem to be baking muffins all the time now! I've really grown to like them, they're fluffy in the middle and have a crackly top.

To have these beautiful domed tops, you want to fill these muffins to the top. Even a smidge over the top will be fine!

These muffins are moist, and soft. They are packed with a zesty lemon flavor, and specks of poppy seeds.


|Level: 👩🏽‍🍳|Time: 35 minutes|Serves: 12 muffins|


  • 1 3/4 cup whole wheat flour

  • 1 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 2 tablespoons poppy seeds

  • 1/4 cup lemon juice

  • 4 bananas, mashed

  • 1 egg

  • 1/3 cup vegetable oil

  • 3 tablespoons lemon zest

  • 2 tablespoons milk


  1. Preheat your oven to 425 degrees F and line two muffin tins with cupcake liners.

  2. In a large bowl whisk your flour, baking powder, baking soda and poppy seeds together. In a separate, smaller bowl combine your mashed bananas, lemon juice, oil, lemon zest, and milk. Add your wet into dry and mix together until you get a lumpy batter.

  3. With a cookie scoop, drop your muffin batter into your prepared cupcake liners until they are full to the top. Bake for 5 minutes at 425 degrees, then lower the temperature to 375 degrees and cook for another 15 minutes.


- The Bored Baker 👩🏽‍🍳


Made this recipe? Tag @theboredbakerofficial on Instagram.



bottom of page