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. Recipe created by Tracey of The Naked Diabetic
If you love muffins and thetangy flavour of lemon but want a lower-sugar option, this sugar free Lemon Poppy Seed Muffins recipe delivers everything you want. Tender crumb, citrus aroma, and that signature poppy seed texture, all without sugar.
Table of Contents
Ingredients List
- 2 cups King Arthur Keto Wheat Flour
- 2 tablespoons poppy seeds
- 3 teaspoons baking powder
- ½ teaspoon Baking Soda
- ½ teaspoon salt
- 2 large eggs, room temperature
- ½ cup Splenda Granulated Sweetener (granulated)
- ½ cup plain Greek yogurt
- ⅓ cup melted butter
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ cup milk
- 1 teaspoon vanilla extract
How to Make Sugar Free Lemon Poppy Seed Muffins
- Preheat oven to 350°F (175°C).
- Line or grease a 12-cup muffin tin.
- Mix dry ingredients
- Sift the flour before you start mixing the dry ingredients.
In a large bowl, whisk together the King Arthur Keto Wheat flour, poppy seeds, baking powder, baking soda and salt. - Combine wet ingredients
In another bowl, cream the butter. - Add the eggs and Splenda and mix until smooth.
- Add in the yogurt, lemon zest, lemon juice, milk, and vanilla.
- Combine
Add the dry ingredients to the wet ingredients a couple of scoops at a time. Beat on low or mix with a spoon until blended. Do not overmix - Fill muffin tin
Divide batter evenly among the lined muffin tins. - Bake
Bake 18–22 minutes, or until tops are lightly golden and a toothpick comes out clean. - Cool
Let muffins cool in the pan for 5 minutes, then transfer to a wire cooling rack.
Optional Sugar Free Lemon Glaze
- 1/3 cup powdered Splenda
- 2 tablespoons lemon juice
- 2 teaspoons Cornstarch
Whisk together in a small bowl.
Drizzle over cooled muffins for a finishing touch and a burst of lemon flavour.
Recipe for Sugar Free Lemon Poppy Seed Muffins
Sugar Free Lemon Poppy Seed Muffins
Equipment
- Muffin Baking Tin
Ingredients
- 2 cups King Arthur Keto Wheat Flour
- 2 tbsp Poppy Seeds
- 3 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/3 cup Butter (room temp)
- 2 large Eggs (room temp)
- 1/2 cup Greek Yogurt (Plain)
- 1/2 cup Milk
- 1/2 cup Splenda Granulated Sweetener
- 2 tbsp Lemon Juice (freshly squeezed)
- Zest of 1 Lemon
- 1 tsp Vanilla Extract
Sugar Free Glaze
- 2 tbsp Lemon Juice
- 1/3 cup Splenda Granulated Sweetener
- 2 tsp Cornstarch
Instructions
- Preheat oven to 350 °F (175C)
- Line or grease a 12 cavity muffin tin.
- Sift the Keto Wheat flour into a mixing bowl.
- Add the poppy seeds, baking powder, baking soda and salt and whisk until well combined.
- In a separate mixing bowl, cream the butter.
- Add in the eggs and Splenda and continue mixing.
- Add in the yogurt, lemon zest, lemon juice, milk and vanilla and continue mixing.
- While mixing on low speed, add in the flour mixture, a couple of spoonfuls at a time.
- Divide the batter between the 12 lined muffin tins.
- Bake for 18-22 minutes or until a toothpick comes out clean when inserted into the middle.
- Allow the muffins to cool slightly and then transfer them onto a wire cooling rack.
- Glaze if desired.
Sugar Free Glaze
- In a small mixing bowl, whisk together the ingredients. Drizzle over cooled muffins.
Nutrition
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
Tips and Helpful Information
Splenda Alternative
I use Splenda granulated whenever possible as it does not negatively impact my blood sugar. I find that sweeteners that contain sugar alcohols cause my blood sugar to rise. If this is not a concern for you, or you have a preferred sweetener, feel free to make substitutions that suit your preferences and dietary needs. Keep in mind that substituting the sweetener may change the overall nutritional information.
King Arthur Keto Wheat Flour Substitutions
Almond Flour – Almond flour can be used at a 1 to 1 ratio, but alterations may be needed to the liquid ingredients. Using Almond Flour will also affect the final height/rise of the muffins, bread or cake. Almond Flour is finely ground almonds (skins removed), which can also change the overall flavour. Expect a nuttier flavour with a denser texture.
Coconut Flour – Coconut flour can be used as a low-carb replacement. As with almond flour, you will need to alter the liquid ingredients. Coconut flour tends to be absorbent, meaning you may need to add extra liquid to compensate. To maintain the calorie and carb content, adding extra egg or egg whites is a good option. You may lose some of the flavour due to the coconut flavour. The end bake will also be denser.
Carbalose Flour – This is another excellent substitution for King Arthur Keto Wheat Flour. The ratio is 1-1 with the K.A. Keto Flour. One must-do of Carbalose Flour is that you need to sift it well. Sift it at least once, but twice is better. It is a dense flour and the sifting will help to add some air and lighten it up. You may need to alter the liquid ingredients. Having extra egg whites on hand makes it easy to alter liquids as you go.
All-Purpose Flour – As with most regular recipes, all-purpose flour is one of the main ingredients. You can easily switch out the King Arthur Keto Flour with All Purpose on a 1-1 ratio. Reduce the amount of baking powder to almost half. You may also need to reduce the liquids. It is a good idea to add the liquid ingredients slowly and watch the batter, if it seems to be getting thin, you can reduce the liquid. The use of all-purpose flour will increase the carbs significantly.
Using Bottled Lemon Juice
Feel free to substitute the fresh lemon juice with bottled. The lemon flavour may not be as bold, but it will still be flavourful.
Solution for Batter that is too thick
I have made this recipe multiple times, and sometimes the batter seems thicker than other times. To remedy thick batter, add an egg white or a couple of tablespoons of water or milk.
Butter Alternatives
Feel free to use a butter alternative that works for you. With the controversy surrounding seed oils, i have decided to switch to butter, at least until I know more. When switching to oil, some oils will alter the flavour, such as coconut oil, olive oil or avocado oil. Canola oil does not change the flavour and can be used in a 1-to-1 ratio in this recipe.
As always, be mindful of the changes to the nutritional information.
Add Ins
Feel free to add in berries, such as blueberries raspeberries or blackberries or nuts of your choice. These go well with the lemon flavour. Remember to alter the nutritional values to include the add-ins you choose.
Storing Information
Store thses sugar free lemon poppy seed muffins in an airtight container refrigerated for up to 5 days or at room temperatiure fpr 2-3 days.
These muffins freeze well. Place them in an airtight container and freeze for up to 2 months.
These sugar free lemon poppy seed muffins are a perfect example of how baking lighter doesn’t mean giving up flavour. With their soft texture, bright lemon notes, and gentle sweetness, they make a satisfying treat for breakfast, snacks, or anytime you want something homemade without the sugar. Bake a batch to enjoy now and freeze a few for later. You’ll be glad to have them ready when a muffin craving hits!
