When I think muffins, I think of my Grandma’s house in Stamford, Connecticut. Not because she baked muffins, actually I can’t really remember anything she baked except chicken wings (baking wasn’t really her thing).
I do remember my mom and my Aunt MaryAnn coming in the house after a long morning walk, arms overflowing with Dunkin’ Doughnut Bags. Picture 7 kids (me, siblings, and cousins) and about 30 sleeping bags arguing over which cartoon to watch while desperately awaiting breakfast. These bags came complete with individual orders from all 7 of us spoiled brats.
I always ordered a large chocolate chip muffin while my sisters typically went for the doughnuts. At the time, I thought I was making the “healthy choice”. I would pour myself a glass of milk and go to town on my oversized muffin blissfully thinking I was being healthy.
It wasn’t until I got a little bit older (and wiser) that I realized just how wrong I was. It turns out that at Dunkin’ Doughnuts …
A chocolate frosted doughnut with sprinkles is about 290 calories and 16 grams of fat, whereas, a chocolate chip muffin is about 550 calories and 21 grams of fat.
The truth is I love muffins and I’m going to eat them no matter what, so I’ll make my own less monstrous version.
I came up with these Lemon Poppy Seed Muffins because I’m still having dreams about the Lemon Poppy Seed pancakes I ate in New York Last Weekend. I did some experimenting in the kitchen and the result is worth sharing.
Lemon Poppy Seed Muffins
- 1 cup almond meal
- 3/4 cup almond butter
- 1 cup shredded carrots
- 3 eggs
- zest from one lemon
- juice from 1/2 a lemon
- 1 tsp baking powder
- 1 Tbsp poppy seeds
- 2 Tbsp honey
- Preheat oven to 350 F
- Combine all ingredients in a large mixing bowl and mix well
- Coat muffin pan with non-stick spray and divide batter evenly
- Bake for 18-25 minutes
- Allow to cool before serving