When Life Gives You Lemons, Make Lemon Poppy Seed Muffins!

Oh, how I love chocolate. I simply cannot get enough of it, and I go to bed sad and hopeless if ever going a day without it. Even the things in life that bring us the most joy and elation, however, can get excessive at times. Yes…there are extremely rare occasions (as much as the thought makes me cringe) in which I do need a break from chocolate. When a refreshing change of pace is desired, this recipe hits the spot–while still satisfying my Bottomless Stomach-sized appetite.


Muffins and quick breads are often relatively fast and easy desert options, as they do not rely on yeast to leaven. When you are hungry and impatient, fast and easy recipes will certainly make you quite happy. What else can infuse a bit of joy into your day?…Citrus! These culinary gems of the fruit kingdom are ideal for bright, fresh, and uplifting creations. Their colors, flavors, and aromas pave a lovely path to instant happiness.



By using fresh lemon juice and lemon zest, these muffins ream every possible drop of delight from the fruit their flavor hails from. The texture is moist and crumbly, and mellow poppy seeds add that classic element we are all accustomed to for this particular type of muffin. Meanwhile, a sweet icing drizzled over the tops balances the delicate tartness.

As you continue reading, you may find yourself thinking, “My goodness, I want muffins NOW!…Oh, but how on earth could I eat just one?” Fear not, my friends, for this high-volume recipe yields 7-8 standard sized muffins for a mere 400 calories. You can eat the entire batch for as many calories and carbohydrates as other recipes contain for just one or two muffins. Rest assured, you can feel pretty darn good about it too.

In addition to being low in calorie density, these muffins provide several health benefits. The composition of the batter is quite similar to my standard Red Bean Cake recipe. They are high in both protein and fiber, notably from a base of beans instead of butter or oil to keep them moist. Coconut flour provides a low carbohydrate and gluten-free alternative to traditional wheat flour, and the addition of both acacia fiber and psyllium husks allow for more volume to be added without digestible calories.

Lemon Poppy Seed Mufins

Whether you are not a big fan of chocolate, or you are a chocoholic who has encountered a rare instance of reaching your limit, this recipe will indeed satisfy. Bright, sunny, invigorating, and sure to make your Bottomless Stomach incredibly happy.

Lemon Poppy Seed Muffins
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Makes: 7-8 standard-sized muffins (depending on desired thickness)

Equipment: Standard sized muffin pan; muffin liners (optional); small food processor or immersion blender; electric mixer

Muffin Ingredients:
1/2 cup (150 grams) granular erythritol
1/4 cup (28 grams) coconut flour
1 1/2 tablespoons (10 grams) ground flaxseed
1 1/2 tablespoons (10 grams) rice protein powder
3 tablespoons (18 grams) acacia fiber
2 tablespoons (10 grams) psyllium husks
1 tablespoon (10 grams) poppy seeds
1 1/2 teaspoons baking powder

1/4 teaspoon glucomannan powder
1/8 teaspoon sea salt
Scant cup (140 grams) cooked beans (see notes) 
1/2 cup egg whites 
1/4 cup almond milk
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
1 teaspoon lemon flavor
1 teaspoon vanilla extract
20 drops liquid lemon stevia (see notes)
10 drops liquid vanilla stevia (see notes)

Icing Ingredients:
6 tablespoons (75 grams) powdered erythritol (see notes)
1-2 tablespoons almond milk
Dash of vanilla extract

For the muffins, combine the erythritol, coconut flour, flaxseed, rice protein, acacia fiber, psyllium husks, poppy seeds, baking powder, glucomannan, and salt in a large bowl; whisk together and set aside.

Prepare the muffin pan by placing muffin liners (if using) in the cavities or coating with cooking spray; set aside. Preheat oven to 350°.

In a food processor (or separate bowl if using an immersion blender), combine the beans, egg whites, almond milk, lemon juice, lemon zest, lemon flavor, vanilla extract, lemon stevia, and vanilla stevia; blend thoroughly.

Add the blended wet ingredients to the dry ingredients and mix with an electric mixer on medium speed until combined.

Empty the batter into prepared muffin pan and place on the middle oven rack. Bake until a toothpick inserted in the center comes out nearly clean (approximately 30 minutes). Remove from the oven and place on a wire rack to cool. When the pan is cool enough to touch, cover the tops of the muffins with plastic wrap to avoid excess drying; continue to cool for approximately one hour.

Combine all icing ingredients in a small bowl; whisk together. Add more milk if needed to achieve a drizzling consistency.

Once the muffins are cooled, carefully remove them from the pan. Drizzle or pipe desired amount of icing over the tops; eat them all in one sitting, and smile.


  • Any mild-flavored beans such as small red, pinto or great northern are suitable for this recipe. If using canned beans, look for no added salt or drain and rinse thoroughly. You can also cook your own beans to avoid excess sodium.
  • If you can only find granular erythritol, you can easily make a powdered version yourself.
  • Approximately an additional 1/4 teaspoons each vanilla and lemon extracts plus 30 drops unflavored stevia can be used in place of the flavored stevias.

Nutrition Facts:
Per entire batch – 403
 calories (115 from fat); 13g total fat (5g saturated fat); 0mg cholesterol; 1014mg sodium; 83mg potassium; 87g total carbohydrate (67g dietary fiber, 5g sugar, 20g net carbs); 38g protein Bonus: Calcium (43% dv); Iron (52% dv)

Nutritional information provided by caloriecount.com 



20 thoughts on “When Life Gives You Lemons, Make Lemon Poppy Seed Muffins!

  1. You.Write.So.Perfectly! Can you write all my blog posts?:-)
    These look so perfect! I see myself eating these all on my own! Love that you said that you should eat them all in one sitting… That’s exactly what I’ll do. I’m making these today!

    Liked by 1 person

    • My pleasure, Meng! Thank you so much for your comment and for taking the time to read my post. I hope the time to spend in the kitchen baking finds its way to you. I also hope you and your family enjoy my recipes if you ever try them!


  2. Just stumbled across your blog today after seeing a post about it on NoOodles Facebook page. I’ve been wanting to learn how to substitute ingredients to make healthier things to eat. I’m looking forward to trying your recipes and learning how I can use these non-traditional ingredients in my own creations. Thanks!


    • You are most welcome, Drew! Combining health with indulgence definitely takes a bit of elbow grease…but it’s well worth the effort! I greatly appreciate your interest, and never hesitate to ask any questions, as I would be more than happy to help you meet your goals. If you ever want to contact me via email, you can do so from my “About” page. Best of luck!


      • Thank you. How about a post on where to source ingredients? Especially Internet sources for those that might have trouble finding them locally? I know your ingredient guide mentions online but can you recommend a particular site that carries all of them at reasonable prices?


  3. May I ask why are you using so various indrigents? Coconut flour, konjac flour, fiber and so on. Does it make a difference from using just fiber or just konjac flour?
    Thank you! Gorgeous blog btw, cannot wait to try everything ;D

    Liked by 1 person

    • Hi, Iza! Excellent question. Each ingredient I use does serve a specific purpose; the coconut flour in combination with the psyllium and acacia fibers provide an ideal texture while keeping the calories low and volume high. I realize it is indeed a lot of unique ingredients, but if there is one thing you could omit, it would probably be the konjac flour, as it only serves a mild thickening purpose. Thank you so much for your interest and kind words! Please feel free to let me know if you have any further questions. 😁


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