Sugar Free Lemon Poppy Seed Muffins
These muffins make for a perfect breakfast treat. You will love the amazing taste of these great Sugar Free Lemon Poppy Seed Muffins
Preheat your oven to 325 and prep your muffin pan for nonstick.
Start by whisking or sifting together the flour, baking soda and baking powder in a medium sized bowl. Set this bowl aside for the moment.
Next, in a mixing bowl, combine together the sugar alternative, butter, Poppy Seeds, Greek Yogurt, lemon zest and the lemon juice. The add the eggs one at a time, stirring between additions, and then the vanilla extract.
Once the wet ingredients have been well combined you can gently fold in the dry ingredients from the first bowl into the wet ingredients in the second bowl taking care to not over mix.
Bake your muffins for 20-25 minutes or until a toothpick comes out clean.
Calories: 196kcal | Carbohydrates: 21g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 190mg | Potassium: 160mg | Fiber: 1g | Vitamin A: 275IU | Vitamin C: 1.9mg | Calcium: 96mg | Iron: 1.6mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!