Lemon Poppyseed Muffin in a Mug

  low carb lemon poppyseed muffin

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:

Muffin in a mug lemon storyboard

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.  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.



Dump and add buttah… P1080941

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.P1080942

Would you like to try it?

Here is your printable low carb lemon poppyseed muffin recipe:

Lemon Poppyseed Muffin in a Mug
Prep time
Cook time
Total time
This lucious low carb lemon poppyseed muffin is an "S" breakfast if you're following Trim Healthy Mama. One of my favorite ways to start the day, you can either bake it in a mug in the micro, or in a regular muffin tin to get 3 muffins. Recipes below are for a single muffin, and for a master mix that makes 16 mug muffins.
Recipe type: Breakfast
Cuisine: Trim Healthy Mama
Serves: 1
  • Single Muffin in a Mug
  • 1 egg
  • 2 T. flax seed meal (Golden Flax is my favorite)
  • 1 T. coconut flour (or sub 2 more T of golden flax, or 2 T of almond flour)
  • ½ lemon, juiced (or 2 T lemon juice)
  • 1 T. butter
  • ½ t. poppy seeds
  • pinch of salt
  • 3 dashes NuNaturals Stevia Extract, or your sweetener to taste
  • ½ t. 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 T poppyseeds
  • ¾ t. salt
  • 2 T. baking powder
  • ¾ t. Nustevia Extract
  1. Single Muffin Instructions:
  2. Blend all ingredients in a mug or a small bowl (if you plan on baking in the oven).
  3. Mix really well to make sure that your butter and egg are evenly incorporated.
  4. Bake in the microwave for 50 seconds or so, or in the oven at *350 in 3 regular sized muffin cups.
  5. If baking in muffin cups, greasing the lining paper is a good idea, or use silicone liners for easier removal.
    Master Mix Instructions
  6. Blend all dry ingredients in a jar.
  7. 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.
  8. Mix well, to incorporate the butter & egg.
  9. Bake according to the instructions above.
Underdone is way tastier than overdone. Feel free to quadruple the recipe amounts to make one dozen breakfast muffins.

Related posts:

  • Holly

    Think you might have accidentally left out butter in your ingredients list. 1 T?

  • http://www.facebook.com/jenniferlbogart Jennifer Bogart

    How long and what temp in the oven? We don’t micro ;).

    • http://www.facebook.com/jenniferlbogart Jennifer Bogart

      GAH! I see it now, sorry!

      • http://www.facebook.com/jenniferlbogart Jennifer Bogart

        Oh wait – that’s the temp – 350 for how long? *Covering face with hands*

        • Aleah Cronk

          Did 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.

          • Its_Gwen

            My guess would be *350 for 8-12 minutes? I need to test this. :)

          • Aleah Cronk

            Sounds good. Having just made a master mix I’d like to make a few smaller ones ahead of time for snacks.
            Thanks Gwen.

  • http://www.facebook.com/jennifer.p.owen Jennifer Parker Owen

    We 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

      Yay! So glad you’re enjoying them!

  • Carrie

    Would 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

      Almond 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

    Everybody keeps talking about this, so I’m going to have to try it!! (And props for using ‘voila’ instead of ‘wallah.’ ;)

    • Its_Gwen

      Hahahahaha! Down here, wallah is something that pigs do in mud. ;)

  • http://twitter.com/PNPChristine Christine Pettifor

    Pinning this so I can reference it later! Thanks for sharing!

  • Michael Ann

    I 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

      I 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

        Thank you!

  • Lisa

    I have everything except the essential oil, can I make it without?

    • Its_Gwen

      Sure, Lisa!

  • Pingback: Luscious Lemon Yogurt Recipe | Gwens Nest

  • Tara Hills

    This was phenomenal! Thank you SO MUCH for sharing!

    • Its_Gwen

      So glad you enjoyed it!

  • Eva Worthing

    Yum! 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

    Pinned! :-)

  • Aleah Cronk

    I 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

    Gwen, 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

      So 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

    Is it really 2 tablespoons of baking powder? It seems that would make it taste soda-ish.

    • Aleah Cronk

      That’s in the Master Mix. :)
      The single muffin takes 1/2 t.

  • Stacy

    Yummy! 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

      You’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

    I need to adjust this to remove the flax. Any suggestions?

  • Aleah Cronk

    As 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

      Great to know! I’ve switched over to using chia seeds, and that’s a fun sub as well. :)

      • Aleah Cronk

        Also good to know… I just finished off my poppy seeds in the last master mix & I’ll try the healthy chia seeds next. :)

  • Pingback: Busy Mama Tips to Stay On Plan {Trim Healthy Tuesday} | Gwens Nest

  • Pingback: Lemon~Coconut Muffin/Cake in a Mug ~S {Trim Healthy Mama, Paleo, GAPS, Dairy Free, SCD, Grain Free, Nut Free} | Counting All Joy

  • Pingback: Marge Burkell – 6 Low-Carb Muffins in a Mug Recipes

  • Pingback: {Menu Plan: Feb 24th-2nd} | Shalom in the Home

  • lindy oswalt

    which part of the recipe is quadrupled for breakfast muffins?

  • Lauren Wickersheim

    How much THM stevia would you use in place of the Nunaturals?

  • Aleah Cronk

    Revisiting 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