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:
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.
Voila!
Dump and add buttah… 
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.
Would you like to try it?
Here is your printable low carb lemon poppyseed muffin recipe:
- 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
- Single Muffin Instructions:
- Blend all ingredients in a mug or a small bowl (if you plan on baking in the oven).
- Mix really well to make sure that your butter and egg are evenly incorporated.
- Bake in the microwave for 50 seconds or so, or in the oven at *350 in 3 regular sized muffin cups.
- If baking in muffin cups, greasing the lining paper is a good idea, or use silicone liners for easier removal.
Master Mix Instructions - Blend all dry ingredients in a jar.
- 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.
- Mix well, to incorporate the butter & egg.
- Bake according to the instructions above.
Net carbs: I calculate 7 for the whole muffin
Holly says
March 28, 2013 at 2:54 PMThink you might have accidentally left out butter in your ingredients list. 1 T?
Jennifer Bogart says
March 28, 2013 at 7:18 PMHow long and what temp in the oven? We don’t micro ;).
Jennifer Bogart says
March 28, 2013 at 7:19 PMGAH! I see it now, sorry!
Jennifer Bogart says
March 28, 2013 at 7:20 PMOh wait – that’s the temp – 350 for how long? *Covering face with hands*
Aleah Cronk says
September 2, 2013 at 1:38 PMDid you ever find out how long in the oven? 🙂
I know Gwen has had a lot going on lately & probably hasn’t had the opportunity to reply, but I thought you may have figured it out another way.
Thanks.
Its_Gwen says
September 3, 2013 at 1:02 AMMy guess would be *350 for 8-12 minutes? I need to test this. 🙂
Aleah Cronk says
September 3, 2013 at 1:18 AMSounds good. Having just made a master mix I’d like to make a few smaller ones ahead of time for snacks.
Thanks Gwen.
Elli says
January 6, 2015 at 11:54 AMI made these replacing the 1 Tbsp. coconut flour with two Tbsp. almond flour. It made three muffins. I baked them for 12 minutes @ 350º. They turned out perfect!
Susie McCreary says
March 27, 2015 at 10:23 AMthe THM muffin in a mug recipe in the book says 15 min, 😉 HTH!
Jennifer Parker Owen says
April 1, 2013 at 3:48 PMWe love these! We’ve made them 3 times so far. Kids seem to like them baked in a muffin top pan and they call them “lemon cookies” 🙂
Its_Gwen says
April 2, 2013 at 11:16 AMYay! So glad you’re enjoying them!
Carrie says
April 9, 2013 at 12:46 AMWould 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
April 16, 2013 at 10:21 PMAlmond 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. 🙂
Melissa Taylor says
April 17, 2013 at 9:59 AMEverybody keeps talking about this, so I’m going to have to try it!! (And props for using ‘voila’ instead of ‘wallah.’ 😉
Its_Gwen says
April 17, 2013 at 1:52 PMHahahahaha! Down here, wallah is something that pigs do in mud. 😉
Christine Pettifor says
April 17, 2013 at 12:16 PMPinning this so I can reference it later! Thanks for sharing!
Michael Ann says
April 17, 2013 at 12:41 PMI 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
April 17, 2013 at 1:50 PMI 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.
Michael Ann says
April 17, 2013 at 2:24 PMThank you!
Lisa says
April 24, 2013 at 6:52 PMI have everything except the essential oil, can I make it without?
Its_Gwen says
April 27, 2013 at 1:09 PMSure, Lisa!
Susie McCreary says
March 27, 2015 at 10:25 AMI make mine with 1/2 tsp lemon extract! But if you don’t have that, perhaps add a little lemon zest?
Tara Hills says
June 1, 2013 at 10:35 PMThis was phenomenal! Thank you SO MUCH for sharing!
Its_Gwen says
June 2, 2013 at 8:36 AMSo glad you enjoyed it!
Eva Worthing says
July 1, 2013 at 7:53 PMYum! I just had two. Is that allowed? LOL Then, I decided to make them as muffins to freeze for when I need them. Thanks!
Stacy says
July 4, 2013 at 12:21 PMPinned! 🙂
Aleah Cronk says
July 5, 2013 at 6:03 PMI 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…
Erin Boyd Odom says
July 10, 2013 at 5:25 PMGwen, 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
July 11, 2013 at 10:15 PMSo 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!
Becca Carroll says
July 11, 2013 at 10:07 AMIs it really 2 tablespoons of baking powder? It seems that would make it taste soda-ish.
Aleah Cronk says
September 2, 2013 at 1:35 PMThat’s in the Master Mix. 🙂
The single muffin takes 1/2 t.
Stacy says
July 24, 2013 at 8:42 AMYummy! 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
July 24, 2013 at 12:59 PMYou’re very welcome! Blueberries sound yummy too. 🙂 I often use chia seeds now in place of the poppy seeds…even more nutrient rich!
April Petrey says
August 6, 2013 at 2:59 PMI need to adjust this to remove the flax. Any suggestions?
Aleah Cronk says
September 2, 2013 at 1:30 PMAs 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. 🙂
Its_Gwen says
September 3, 2013 at 1:03 AMGreat to know! I’ve switched over to using chia seeds, and that’s a fun sub as well. 🙂
Aleah Cronk says
September 3, 2013 at 1:21 AMAlso good to know… I just finished off my poppy seeds in the last master mix & I’ll try the healthy chia seeds next. 🙂
lindy oswalt says
March 1, 2014 at 7:58 PMwhich part of the recipe is quadrupled for breakfast muffins?
Lauren Wickersheim says
June 12, 2014 at 8:06 AMHow much THM stevia would you use in place of the Nunaturals?
Susie McCreary says
March 27, 2015 at 10:27 AMIs THM stevia a stevia/erythritol blend? If so, I use 3 scant tsp in my mugs.
Gwen Brown says
March 28, 2015 at 11:08 PMYep…theirs is erythritol and stevia, but a lot sweeter than Truvia.
Aleah Cronk says
July 30, 2014 at 2:18 PMRevisiting 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
Samantha says
January 3, 2015 at 1:30 PMOw many eggs do I use for the master list?
Gwen says
January 8, 2015 at 11:22 PMI 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. 🙂
Martha Suronen says
March 8, 2015 at 11:59 PMMy 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.
Debbie says
March 14, 2015 at 7:00 AMIf i use almond meal do i leave out flax?
Gwen Brown says
March 14, 2015 at 11:01 AMI’ve not made it with just almond meal…maybe try a blend?
Susie McCreary says
March 27, 2015 at 10:22 AMWe 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!
Gwen Brown says
March 28, 2015 at 11:09 PMHa! I get the egg boredom thing. 🙂 I’ve used chia seeds in place of the poppy seeds for the same effect!
Sheryl says
August 22, 2015 at 10:46 PMThese sound yummy. Do you know how many net carbs they are per muffin?
Thanks
Gwen Brown says
October 13, 2015 at 12:23 AMThis makes a HUGE muffin (the size of 2 normal ones) and has 7 net carbs by my calculations (only the coconut flour & lemon juice are contributing carbs)
ski says
September 1, 2015 at 9:18 AMcould you tell me how much sugar/spoon for spoon substitute to use?
Gwen Brown says
September 1, 2015 at 7:14 PMHi Ski- maybe this stevia conversion chart would be helpful to you? My guess would be 1 1/2 to 2 packets of other types of sweeteners for this recipe.
ski says
September 12, 2015 at 12:33 PMThank you,I’ve made the muffin-can you tell me how many muffins are made with the master mix so i can adjust it for that?
Gwen Brown says
September 12, 2015 at 10:34 PMYou can multiply up to as many as you want in your master mix. I think I made 6 or 8?
Malainie says
October 12, 2015 at 2:57 PMI 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!
Gwen Brown says
October 13, 2015 at 12:00 AMOh, 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
November 4, 2015 at 1:15 PMI 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.”
Gwen Brown says
November 4, 2015 at 4:38 PMOops! Good catch. It’s supposed to be half of a lemon there too. I’ll fix that! Thanks!
yvonne herschberger says
November 30, 2015 at 11:39 AMMade this last night! LOve it!! I used 3 1/2 tbls of carbquick only and alot of splenda. smothered it in whip cream. Yum! Thanks for this recipe!!
Bern says
May 18, 2016 at 2:46 PMHi confused about T
Is this a tsp it tbs?
Gwen Brown says
May 18, 2016 at 10:02 PMTablespoon is capital T. 🙂 I’ll type it out.
Melanie says
May 20, 2016 at 4:22 PMJust 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 –