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spring time in a muffin

spring time in a muffin

If you’re hosting Easter or just want a super light and summery muffin I have got you covered - Lemon Poppy Seed Muffins are here!! I love making muffins or some sort of breakfast bread on Sunday so I have it throughout the week to throw in my yogurt or overnight chia seed bowls before I head to work. It just makes for an easy and filling breakfast.

Poppy seeds actually have a little of benefits, who knew!? They’re so tiny but have high levels of dietary fiber, B vitamins, calcium, iron and zinc, optimize digestion and improve skin and hair health.

These are gluten free, dairy free and sweetened with maple syrup. You can easily swap the maple syrup for honey if you prefer that as your sweetener. I also use collagen in these guys but it’s totally optional. I like to throw collagen in my baked goods because it’s just such an easy boost of protein. They’re also super moist from the Greek yogurt and very easy to whip up. Perfect combo!


Lemon Poppy Seed Muffins

Prep time: 8-10 minutes | Cook time: 15-20 minutes | Bake temp: 350 | gluten free & dairy free

  • 1 1/2c almond flour 

  • 3 scoops collagen, Vital Proteins is my go-to

  • 1 tsp baking soda

  • 1/2 tsp baking powder 

  • 2 tbsp poppy seeds, I used Bob’s Red Mill

  • 3 eggs

  • 1 tsp vanilla extract 

  • Zest from a whole lemon

  • Juice from half the lemon, can use the whole if you want more of a lemon flavor

  • 1/4c maple syrup

  • 1/4c coconut oil, melted & cooled

  • 1 container of Kite Hill Foods df vanilla Greek yogurt


  1. Whisk egg, vanilla, lemon juice, maple syrup, and coconut oil in a bowl. Once combined, scoop in the yogurt and mix.

  2. Slowly add in the flour, collagen, baking soda & powder and poppy seeds. Mix well.

  3. Line a muffin tray and bake for 15-20 minutes

  4. I do like to store these in the fridge too!

throwing sweet potatoes in my smoothies

throwing sweet potatoes in my smoothies

fully plant based dinner

fully plant based dinner