Sugar-Free Lemon Poppyseed Muffins

I used to sing the Muffin Man song all day and force all my classmates to play with me until we eventually united with a rousing, ‘We all know the muffin man.’

Needless to say, I love muffins. I mainly make bran and carrot ones because I am always greedy to add extra fiber into my diet.

This recipe though is quite a different one in that it has a lot of chia seeds and poppy seeds. These two super foods is believed to keep you fuller for longer.

A head’s up - This recipe bakes so light and you will rejoice after you eat one muffin. There’s no feeling of bloat and there’s almost always a temptation to have another one.

Ingredients

1/3 cup lemon juice

1/2 cup Xylitol

1 1/2 cups flour

1/2 tsp salt

1 1/2 tsp baking soda

2 tsp vanilla essence

2 eggs

3 tbsp oil

1/2 cup plain Greek yogurt

1/4 cup milk

2 tbsp poppy seeds

3 tbsp chia seeds

3 tbsp honey

Method

1. Heat oven to 180 degrees.

2. Line a muffin tray with muffin cups

3. Add flour, sugar, baking soda, and salt in a bowl. Combine with a whisk.

4. In a separate bowl, whisk together lemon juice, vanilla essence, oil, eggs, yogurt, milk, chia seeds, poppy seeds and honey.

5. Add the wet ingredients to the dry ingredients and stir until combined.

6. Scoop the batter into the muffin cups and bake for 12-14 minutes.

These muffins will stay fresh for up to five days.