Lemon poppyseed is one of those muffins that always feels a little fancier than it actually is to make. The zest and fresh juice do all the work here, there's no need for a lemon glaze on top when the muffin itself is this bright.
The almond flour keeps these tender and a little dense in a good way, and because there's no added sugar beyond the sweetener, they're light enough to eat two without feeling like it.
Jump to recipe ↓Bright, tangy lemon muffins made with almond and oat flour, sweetened with allulose or monk fruit instead of sugar.
Estimated from the ingredients listed above; actual values will vary with brands and swaps.
Sweetened Greek yogurt swirled with real mixed berry puree and topped with a granola crunch, no chocolate needed.
A one-bowl, one-minute microwave blondie for when you want something warm and gooey but not a whole pan of temptation sitting on the counter.
No-bake brownie batter bites made from oats, dates, and cocoa powder, each bite landing under 60 calories with no raw eggs or oven.
