A lean and clean  healthy snack that bodybuilders, health enthusiasts and probably everyone else will love

This healthy muffin recipe helps you eat lean and clean.  If you’re looking for a vegetarian, gluten free, sugar free and wheat free super healthy snack that tastes amazing – this is it. These lemon & poppy seed muffins is an energy boosting guilt-free snack option that serious bodybuilders, health fanatics and even a discerning 7 year old will find irresistible, and that’s OK, because they are healthy!

How can this muffin be a healthy snack?

Mostly made from gluten free oats this healthy snack provides you with slow releasing carbs (the good kind of carbs) with the poppy seeds providing a great source of fibre. This healthy body building snack also contains coconut milk and coconut oil, which support weight loss and building muscle. We used free range eggs from our homestead, which adds great healthy protein.

Always try your best to use quality ingredients in your baking, organic would be best. We used Nature’s Choice Gluten Free Oats, poppy seeds and raw honey, and Lemcke organic virgin coconut oil for this recipe. We made our own coconut milk at home using this easy recipe.

These muffins are best served fresh while still a little warm. Delicious with a bit of butter and honey. But they will keep fine for a couple of days…. If they last that long!

Let’s dive right into the making of this delicious healthy snack.


Healthy Lemon & Poppy Seed Muffins

Course Snack
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 18 Muffins
Author Carien


  • 2.5 Cups Oat Flour Rolled & Organic & Gluten free if possible
  • 1 Tsp Baking Soda
  • 0.25 Tsp Salt
  • 2 Tbsp Poppy Seeds
  • 2.5 Tbsp Lemon Zest Organic of possible
  • 1 Tbsp Coconut Oil Melt over low heat
  • 2 Large Eggs Organic and Free range id possible
  • 0,5 Cup Raw Honey
  • 90 ml Lemon Juice
  • 0.75 Cup Coconut Milk


  1. Add your whole, gluten free oats to a blender or food processor and blend until smooth. Move your oat flour to a large mixing bowl.

  2. Add all the dry ingredients (baking soda, salt, poppy seeds) and mix well. It is always a good idea to sift your baking soda before adding it to the flour.

  3. Now grate the lemon peel on a fine grater and add it to the flour mixture. Mix well.

  4. To the same blender used to make the flour, add all the wet ingredients (melted coconut oil, free range eggs, honey, coconut milk) except the lemon juice. Blend until well mixed and aerated.

  5. Add the wet ingredients to the flour mixture and mix well with a spoon or whisk. Then add the lemon juice and stir.

  6. Note that it is a very thin batter that you can pour into the prepared muffin pan.

  7. Bake for 10min at 175 degrees or until golden brown and a knife comes out clean when pricked.

  8. Carefully lift them out of the pan.

    Best served fresh, but can keep for a couple of days.

Vegetarian healthy muffin recipe for bodybuilders and health fanatics.Healthy snack for body builders and health fanatics with this vegetarian, gluten free, wheat free muffin recipe.


With two constantly snacking males in the house, it is absolutely essential to have healthy snacks on hand to avoid hangry house inhabitants.

I am regularly looking for and adjusting old recipes to make them more healthy for my family (and me).

So my latest quest was carrot cake, an all time favorite of mine. But it is normally full of sugar and other ingredients I didn’t want my family to snack on. It’s fine now and then for desert, but surely not for everyday snacking. This is what I came up with and, if I must say so myself, they came out scrumptious!


To make 12 muffins you’ll need:

  • 1 cup of oat flour (I ground up rolled oats in my blender until fine)
  • 1 teaspoon baking soda (bicarb)
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla seeds
  • 1 teaspoon ground cinnamon
  • 3/4 cup honey (replace with sugar for vegan version)
  • 1 ripe banana
  • 2 large eggs (we get ours from our homestead) (replace with 6 Tblsp aquafaba for vegan version)
  • 2 Large carrots, grated
  • 1/2 cup broken walnuts
  • 1/2 cup shredded coconut
  • 1/3 cup melted virgin coconut oil


Pre-heat your oven to 180C / 350F (I used my coal stove, but this is for reference). Butter your muffin pan.

Blend rolled oats to a fine flour in your blender, add baking soda, salt and cinnamon. Put the dry ingredients in another bowl to use the blender again for the wet ingredients. Add the grated carrots, nuts, coconut and vanilla to the dry ingredients and stir with a wooden spoon until thoroughly mixed.

Beat your eggs on the mixing setting in your blender until frothy and light, add sugar and banana and mix together for a couple of minutes (about 2). Now add the melted coconut oil and mix well until combined.

Add the wet ingredient to the dry and mix well. Spoon your mixture into the prepared muffin pan and bake for 15-20min. Use a toothpick inserted in the centre of the muffin to check if they are completely done. If the toothpick comes out clean, they are ready to be removed from the oven.

If you can contain yourself, let them cool before enjoying. They will keep for a couple of days in a sealed container.