21 Day sugar detox Lemon Poppy Seed muffins


These delicious lemon poppy seed muffins are sweetened only by bananas, making them 21 day sugar detox friendly. They are also gluten-free and paleo for those of you with dietary restrictions. I also substituted chia seeds for the traditional poppy seeds to add a boost of omega-3s, fiber, and protein to these otherwise dessert-like muffins. At less than 100 calories per muffin, these little treats are still packed with nutrients!


  • 1/4 cup butter, melted (you can substitute coconut oil if you are trying to avoid dairy)
  • 1  banana(about 1/2 cup mashed) NOTE: used green tipped if on the 21dsd, otherwise use very ripe bananas to make it sweeter
  • 2 large eggs, separated
  • 1/4 cup buttermilk NOTE: If you do not have buttermilk you can substitute 1/4 cup milk + 3/4 tsp of lemon juice or vinegar (which is what I did) and let the concoction sit for 10mins so the milk curdles a bit(this is what you want to happen). If you want to make this dairy free use 1/4 coconut milk +3/4 tsp of lemon juice or vinegar and again leave it for 10mins. You can use almond or any kind of milk substitute but coconut milk will work the best.
  • 2/3 cup almond flour NOTE: If you are going to use coconut flour instead of almond flour, reduce the amount you use to 1/2 cup
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon chia seeds( or poppy seeds)
  • 1 tsp lemon zest(this is the shredded peel of the lemon)
  • 1/8 teaspoon salt
  • 1 tbsp lemon juice
  • 1/2 teaspoon vanilla


  1. Preheat your oven to 350°F. Fill a muffin pan with baking cups or coat the pan with nonstick cooking spray.
  2. In a food processor(or blender), blend the melted butter, banana, egg yolks(your egg whites should be in a separate bowl) and buttermilk until there are no clumps of banana and everything is well mixed.(sorry I took the picture after I transfered the batter to another bowl.)IMAG0184
  3. Transfer the mixture to a bowl and stir in the flour, baking powder, baking soda, chia seeds and lemon zest, salt, lemon juice and vanilla.IMAG0185
  4. In another bowl, beat the egg whites until soft peaks form.IMAG0188
  5. Gently fold them into the muffin batter until blended.IMAG0189
  6. Spoon the batter into each cup of the prepared muffin pan so each cup is 3/4 full.
  7. Bake the muffins for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool for 5 minutes before removing from the pan.

Serving size: 1 muffin, Servings: 12



estimated by caloriecount.about.com

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