As much as I love muffins, scones, biscotti, breads, chocolate chip cookies, chocolate... (I could go on), I realize that often times they aren't exactly considered health food. I don't plan on giving any of these foods up, because I honestly believe that we should allow ourselves to indulge in treats - in moderation - because food is good! However, I also feel that it's really hard sometimes to love food as much as I do and maintain the control needed to keep my healthy eating habits. For this reason, and for the benefit of those close to me who have more reasons to eat healthy, I've been trying to come up with baked goodies that are really healthy and still satisfy cravings.
When I say really healthy, two main things that I try to cut out of these baked goods are flour and sugar. That might sound crazy, but it's actually possible! I've found that oat flour acts as a great substitute for regular flour in many recipes, and oat flour is really just finely grounds oats. Meanwhile, recipes that are labeled as "sugarless" often use artifical sugars or honey, agave nectar, etc. I'm actually pretty scared of artifical sugars, though, and while honey and agave nectar might be better than regular sugar, my goal is to cut out the added sugar completely. You might really think I'm off my rocker now, or about to give you a recipe for a tasteless bunch of muffins, but I promise you, you're wrong!
I've tried a few different recipes following this no flour, no sugar rule, and these muffins are definitley the winners thus far. They have plenty of sweetness, and loads of flavor with the added contrast of lemon juice and the addition of poppy seeds and tons of dried cranberries. Everyone who has tried them loves them, including one of the pickiest eaters I know (ahem, you know who you are, hint hint). I have no doubt you'll love them too!
Cranberry Lemon Poppy Seed Muffins
- Yield: 12 1x
- 3 cups oat flour (finely ground oats)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 2 cups very ripe bananas (four bananas)
- ⅜ cup freshly squeezed lemon juice (about 3 small lemons, use Meyer lemons for a sweeter taste)
- 1 teaspoon vanilla
- 1 ½ cups unsweetened yogurt
- 1 tablespoon poppy seeds
- 2 cups dried cranberries (use unsweetened for sugar free)
- Preheat oven to 375 F. Grease 12 standard-size muffin cups.
- In a large bowl, lightly whisk oat flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, rapidly beat eggs for 1-2 minutes. Add bananas, lemon juice, and vanilla and beat well for about a minute, making sure that no large chunks of banana remain.
- With mixer set on lowest speed, add 1 cup of yogurt to the liquid mixture, followed by half of the dry ingredient mixture. Add remaining yogurt and remaining dry ingredients, mixing just until combined.
- Fold in poppy seeds and dried cranberries by hand.
- Pour batter into 12 greased muffin cups. Cups will be very full, almost to the point of overflowing (it's okay!).
- Bake muffins in the preheated oven for 25-30 minutes, until a toothpick inserted into the center of a muffin comes out clean. Allow to cool in pan for about 10 minutes, and then transfer to a wire rack to cool completely.
- Muffins can be stored in the fridge or the freezer. I recommend wrapping each muffin individually for easy grab-and-go access. Enjoy!
This recipe uses:
Looking for a more traditional recipe? Try these Glazed Lemon Poppyseed Muffins! They can also be made gluten-free.