Healthy Lemon Drizzle Muffins

Lemon poppyseed muffins are one of the best muffin flavours in all time, but I wanted to make a nutrient-packed recipe that was higher in protein and fibre for a power snack (or breakfast). So these healthy lemon muffins are made with Greek yogurt, chia seeds and oat flour for extra nutrition and staying power.


– Greek yogurt -- Oat flour -- Baking powder -- Baking soda -- Honey -- Eggs -- Oil -- Lemon -- Turmeric -- Chia seeds -- Vanilla extract

Why is there turmeric in this recipe?

Turmeric helps add a vibrant yellow to these lemon muffins. Don't worry, we're only using a ¼ teaspoon so you won't taste it.


Muffins can be stored on the counter for up to 3 days or in the fridge for up to 1 week in an airtight container. To freeze, place the muffins in an airtight container or bag and freeze for up to 3 months.

Top Tip

Do not overmix the batter. Oat flour naturally will rise less than traditional all-purpose flour, so to give these muffins the best chance of rising is it important to mix slowly. If you overmix the muffins, it will become rubbery.

Hi I'm Nicole! I’m a Registered Dietitian, recipe developer and content creator on a mission to help individuals rediscover the joys of cooking with easy, accessible, healthy recipes. On my page you'll find yummy recipes, wellness tips, and even some of my favourite travel and lifestyle recommendations!