Lemon Poppyseed Muffin in a Mug

low carb lemon poppyseed muffin

This (low carb) lemon poppyseed muffin is one of my favorite ways to start my day.  Lemons and poppyseeds make me cheerful.

This is a really quick recipe to toss together, and you can either bake it up in the oven (in regular muffin cups…it will make 3 muffins), or microwave it in a mug for less than a minute.  The end result is warm, steamy, tart muffins that keep that blood sugar nice and stable, and fill your tummy until lunch!

This is how I do it:

Muffin in a mug lemon storyboard

Start with flax, coconut flour (not pictured and optional), one egg, half a lemon, sweetener of choice, salt, butter, baking powder, poppy seeds, lemon essential oil (I love NOW brand)…WHEW!  OK.  Lots of ingredients there.  So, to make our lives easier, in the printable, I’ll give you a recipe for a master mix, to make this a LOT easier to whip up in the morning.

If you’re used to making some of the Muffin in a Mug recipes from the Trim Healthy Mama book, then the coconut flour is a new addition.  My daughter and I played around a bit with this version, and took out 2 T of the flax or almond and subbed one T of coconut flour instead.  We love the lighter feel and fluff of this version!  But you can always choose to use all flax, or sub 2 T. of the almond meal for the coconut flour called for.  It’s totally up to your tastes and what you have on hand.


My sweetener of choice is NuNaturals Stevia Extract Trim Healthy Mama Stevia Extract.  A microscopic, fine dusting is all you need to achieve a nice gentle sweetness with no icky aftertaste.  My trick here is to twist the cap so that 3 of the small holes are open.  Gives me more control when adding my sweetener sprinkles.

Once you get all of your ingredients into the mug, whisk really well.  We don’t want any eggy chunklets in there.  Then bake according to your favorite method.



Dump and add buttah… P1080941

I love to serve with a side of  Greek yogurt, and my raspberry sugar free syrup recipe.  SO, so yummy and decadent!  This is a much finer breakfast than I used to eat, and is so much kinder to my blood sugar and waistline.P1080942

Would you like to try it?

Here is your printable low carb lemon poppyseed muffin recipe:

5.0 from 3 reviews
Lemon Poppyseed Muffin in a Mug
Prep time
Cook time
Total time
This lucious low carb lemon poppyseed muffin is an "S" breakfast if you're following Trim Healthy Mama. One of my favorite ways to start the day, you can either bake it in a mug in the micro, or in a regular muffin tin to get 3 muffins. Recipes below are for a single muffin, and for a master mix that makes 16 mug muffins.
Recipe type: Breakfast
Cuisine: Trim Healthy Mama
Serves: 1
  • Single Muffin in a Mug
  • 1 egg
  • 2 tablespoons flax seed meal (Golden Flax is my favorite)
  • 1 tablespoon coconut flour (or sub 2 more T of golden flax, or 2 T of almond flour)
  • OR 3½ tablespoons Trim Healthy Mama baking mix (instead of flax & coconut flour)
  • ½ lemon, juiced (or 2 tablespoons lemon juice)
  • 1 tablespoon butter
  • ½ teaspoon poppy seeds
  • pinch of salt
  • 3 dashes Stevia Extract, or your sweetener to taste
  • ½ teaspoon baking powder
  • 2-3 drops lemon essential oil (I love NOW brand)
  • Master Mix
  • 2 cup golden flax meal
  • 1 cup coconut flour (or another 2 cups of flax meal or 2 cups almond meal)
  • 2 tablespoons poppyseeds or chia seeds
  • ¾ teaspoon salt
  • 2 tablespoons baking powder
  • ½ teaspoon THM Stevia Extract
  1. Single Muffin Instructions:
  2. Blend all ingredients in a mug or a small bowl (if you plan on baking in the oven).
  3. Mix really well to make sure that your butter and egg are evenly incorporated.
  4. Bake in the microwave for 50 seconds or so, or in the oven at *350 in 3 regular sized muffin cups.
  5. If baking in muffin cups, greasing the lining paper is a good idea, or use silicone liners for easier removal.
    Master Mix Instructions
  6. Blend all dry ingredients in a jar.
  7. To prepare a muffin in a mug, add ¼ cup of dry mix (1/3 cup if you used all flax or almond meal/flax), one egg, juice of ½ a lemon, 1 T of butter, and a couple drops of lemon essential oil.
  8. Mix well, to incorporate the butter & egg.
  9. Bake according to the instructions above.
Underdone is way tastier than overdone. Feel free to quadruple the recipe amounts to make one dozen breakfast muffins.

Net carbs: I calculate 7 for the whole muffin


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  1. Carrie says

    Would they be considered an S or an E according to THM? They look terrific! I’m not a lemon fan so I’m hoping to make some Almond Poppy Seed muffins. Do you think that will work if I just add almond flavoring in place of the lemon essential oil?

    • Its_Gwen says

      Almond would be delicious! Just use 2 t. of water instead of the lemon and a t. of almond extract. Great idea!

      This would be an S recipe. :)

  2. Melissa Taylor says

    Everybody keeps talking about this, so I’m going to have to try it!! (And props for using ‘voila’ instead of ‘wallah.’ 😉

  3. Michael Ann says

    I plan to try this recipe this evening. Will dried coconut that I’ve ground in my blender work for the coconut flour, or does it need to be truly, bought-from-the-store coconut flour? I’ve not cared for any of the MIM recipes (I’ve tried multiple ones/times), but I want to give this one a go.

    • Its_Gwen says

      I used storebought coconut flour, which I think is defatted (so home ground would be slightly different).
      The quality and fine-ness of the flax makes a BIG difference in the MIM recipes, IMO. Hope you find one that you enjoy! I really like the lightness of this recipe.

  4. Eva Worthing says

    Yum! I just had two. Is that allowed? LOL Then, I decided to make them as muffins to freeze for when I need them. Thanks!

  5. Aleah Cronk says

    I finally got to make this with the exact ingredients. So tasty!
    I ran out of lemon &, until I got more, made orange (w/True Orange crystallized oranges & orange oil essence). Many family members really liked it. :) (I liked lemon more.)
    True Lime might be next…

  6. Erin Boyd Odom says

    Gwen, I am now addicted to these! I am still just “dabbling” in THM (have been for months), meaning that I’m just trying recipes but haven’t started the full plan. We have had a crazy year and are moving in a few weeks. I cannot WAIT to get settled and start the full plan and use some of your recipes!!

    • Its_Gwen says

      So glad you’re enjoying the recipe! One of my favorite things about THM is that it’s quick enough to implement most of the plan even in very busy seasons. However, I agree that a busy season is NOT the best time to tackle learning a whole new way of eating…but you’re getting a great head start finding recipes that you enjoy! Happy Moving!

  7. Stacy says

    Yummy! Just made the lemon poppyseed (minus the poppy-had none)….going to make them next time with a few blueberries thrown in!!! Thanks for all your recipes….Fellow Mama!

    • Its_Gwen says

      You’re very welcome! Blueberries sound yummy too. :) I often use chia seeds now in place of the poppy seeds…even more nutrient rich!

  8. Aleah Cronk says

    As much as I do love this with butter, I needed to switch to coconut oil (1T) to get more into my diet.
    FYI, It is still quite delicious. :)

  9. Aleah Cronk says

    Revisiting this old favorite for breakfast today. (Tried it with the Luscious Lemon Yogurt, for the first time, …not bad.)
    Made a Master Mix so I can conveniently enjoy it 16 more times! (Using chia, as well.)
    Love you, Gwen! <3

    • Gwen says

      I don’t add eggs to the master recipe. I only blend the dry mix. Then I use it according to the directions in the single serve and add the eggs and wet ingredients when mixing it up. :)

  10. Martha Suronen says

    My favorite MIM, made a few subs. Used the flax and coconut flours, replaced butter with coconut oil. replaced Poppy seed with chia seed. Think i may add a little shredded coconut to the top for texture. New to THM love being able to eat well and eat dessert. Thank you so much.

  11. Susie McCreary says

    We eat this (sans poppy seeds, not easily located) almost EVERY MORNING! I ran out of eo so I am using 1/2tsp lemon extract, still awesome! We also don’t use the coconut flour, but use 1TBS almond flour with the 2TBS flax, still fluffy and yummy :) Grateful for this recipe, it has revolutionized my eating and saved me from egg boredom!

  12. Malainie says

    I love lemon poppy seed muffins! Question, though. For the individual serving, you use juice from half a lemon, but when using the Master Mix, you add juice from one whole lemon. Which is correct? Thanks for a great recipe! Love the Master Mix idea!

    • says

      Oh, I hope you love these! :)
      For the master mix, I don’t add the lemon juice and other wet ingredients until I’m actually making up my muffin. It’s just the dry ingredients that I jar up and store to make it faster. If you’re going to make a dozen muffins or something, then you’d use more mix and multiply the ingredients by however many muffins you’re making. Does that make sense?

      • Malainie says

        I was asking about the lemon juice, because for the single muffin directions, you use juice from half a lemon. Under the Master Mix, you list single muffin directions, again, but list juice from one whole lemon. That’s where I was confused.

        “To prepare a muffin in a mug, add ¼ cup of dry mix (1/3 cup if you used all flax or almond meal/flax), one egg, juice of one lemon, 1 T of butter, and a couple drops of lemon essential oil.
        Mix well, to incorporate the butter & egg.
        Bake according to the instructions above.”

  13. says

    Just made these – didn’t have the same flour so I substituted with white whole wheat flour; also used coconut palm sugar in place of you’re sweeter. Added some lemon zest to batter! Yum – did cheat a lil- mixed – little less than tablespoon of powdered sugar and fresh squeezed lemon juice for a light glaze – favorite dessert for me now –