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Lemon-Poppy Seed Mini-Muffin


If you’re like me and have an undying sweet tooth, these muffins are the perfect solution. Though I tend to eat them for breakfast after I’ve “been good” and had an egg white omelet, they’re actually perfect for any time of the day. They’re tiny, yet satisfying (as opposed to “so weirdly addicting I want to eat every last one of them”). With only about 40 calories and a half-gram of fat each, how can you go wrong with one or two?

servings:Yield: 20 mini-muffins; serving = 2 muffins


  • I Can’t Believe It’s Not Butter! spray
  • 1 cup whole grain oat flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup fat-free, artificially sweetened vanilla yogurt
  • 3 large egg whites
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 tablespoon grated lemon peel
  • 2 teaspoons poppy seeds
Lemon-Poppy Seed Mini-Muffin photo


  • 1

    Preheat the oven to 350°F. Coat 20 cups of a mini-muffin tin with nonstick I Can’t Believe It’s Not Butter! cooking spray. In the bowl of a food processor fitted with the metal blade, process the flour for about 1 minute, or until it is the consistency of all-purpose flour and no coarse grains remain. Combine the flour, baking soda, baking powder, and salt. Sift the mixture twice.

  • 2

    In a medium mixing bowl, combine the yogurt, egg whites, honey, vanilla extract, and lemon extract with a sturdy whisk or spatula until well mixed. Stir in the reserved flour mixture until just combined. Stir in the lemon peel and poppy seeds. Spoon the batter into the 20 prepared muffin cups.

  • 3

    Bake for 9 to 11 minutes, or until a toothpick inserted in the center of one muffin comes out dry (a few crumbs are okay). Cool in the pan on a rack for 5 minutes then remove the muffins to the rack.

Nutritional Values

  • 1

    Fat: 1 g

  • 2

    Carbohydrates: 16 g

  • 3

    Protein: 3 g

  • 4

    Calories: 79 kcal

  • 5

    Dietary Fiber: 0.0 g

  • 6

    Sodium: 113.3 mg



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