If you’re craving healthy lemon poppy seed muffins but still want them to taste delicious, then this recipe is the perfect option! Light, fluffy, and just the right amount of sweet, it’s a simple way to brighten your day with a homemade muffin that tastes like sunshine.

My posts may contain affiliate links. If you purchase through one of these links, you will not pay a penny more, but I will receive a small commission. Please read my disclaimer for more information.

Ingredients Needed to Make Healthy Lemon Poppy Seed Muffins

• 1 ½ cups all-purpose flour (or gluten-free all-purpose – I recommend King Arthur gluten-free flour)
• ¾ cup honey
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons poppy seeds
• 1/3 cup coconut oil (melted and slightly cooled)
• 1 large egg
• ¾ cup buttermilk (or ¾ cup milk + 1 teaspoon lemon juice)
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• ½ teaspoon vanilla extract

Ingredients Needed to Make Lemon Glaze Topping

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional, for extra flavor)

Variations to This Healthy Lemon Poppy Seed Muffin Recipe

Here are a few simple and fun variations you can try with your healthy lemon poppy seed muffins:

 Add A Different Citrus Twist

• Swap lemon with orange or lime zest and juice for a new citrus flavor.
• Orange poppy seed muffins are especially sweet and fragrant!

Add Berries

• Gently fold in ½ cup of fresh or frozen blueberries or raspberries to the batter for fruity pops of flavor.

Add Almond Flavor

• Add ½ teaspoon almond extract and vanilla for a nutty, aromatic twist.
• Sprinkle sliced almonds on top before baking for a little crunch.

Tips for Making Perfect Healthy Lemon Poppy Seed Muffins

1. Use Room Temperature Ingredients
   Let your egg, milk (or buttermilk), and melted coconut oil come to room temp. This helps everything mix evenly and prevents the coconut oil from solidifying in the batter.
2. Don’t Overmix the Batter
   Stir just until the ingredients are combined. Overmixing can lead to dense, tough muffins.
3. Measure Flour Correctly
   Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack the flour down and lead to dry muffins.
4. Zest Before Juicing
   Always zest your lemon before cutting and juicing.  It’s much easier that way!
5. Fill Muffin Cups Evenly
   Fill each cup about 2/3 full so they rise evenly and don’t overflow.
6. Check for Doneness with a Toothpick
   Insert a toothpick into the center of a muffin. If the toothpick comes out clean or with a few moist crumbs, your muffins are ready!
7. Cool Before Glazing
   Let the muffins cool completely before adding the glaze so it doesn’t melt right off.

Helpful Tools for Making These Muffins

• 12-cup muffin tin
• Paper muffin liners (optional)
• Mixing bowls (1 large, 1 medium)
• Measuring cups and measuring spoons
• Whisk or spoon or mixing
• Spatula
• Zester or grater
• Citrus juicer
• Toothpick
• Cooling Rack

How to Make Healthy Lemon Poppy Seed Muffins

Making these healthy lemon poppy seed muffins is simple, and you’ll love how fresh and flavorful they turn out!

Here’s how to make the muffins:

1. Prep Your Oven and Pan
   Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
2. Mix the Dry Ingredients
   In a large bowl, whisk together the flour (gluten-free or regular), baking powder, baking soda, salt, and poppy seeds.
3. Combine the Wet Ingredients
   In a separate bowl, mix the melted coconut oil, honey, egg, buttermilk (or lemon milk substitute), lemon zest, lemon juice, and vanilla extract until smooth.
4. Mix It All Together
   Pour the wet ingredients into the dry ingredients and gently stir just until combined. Be careful not to overmix—this keeps your muffins soft and fluffy.
5. Fill and Bake
   Spoon the batter evenly into the muffin cups, filling each about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and Glaze
   Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire cooling rack. Once they’ve cooled completely, drizzle them with the lemon glaze for a sweet-tart finish.

Making The Glaze

1. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
2. Adjust the consistency: If you prefer a thinner glaze, add a bit more lemon juice, a teaspoon at a time. If you want a thicker glaze, add a little more powdered sugar.
3. Drizzle the glaze over the cooled muffins using a spoon or a small piping bag for a more decorative finish.

Storing Your Healthy Lemon Poppy Seed Muffins

Room Temperature:

• Store the muffins in an airtight container lined with a paper towel to absorb excess moisture. Keep them on a countertop in a cool, dry place. They will keep for up to 3 days.

Refrigerator:

• Place the muffins in an airtight container. If glazed, allow the glaze to set fully before stacking or separating layers with parchment paper. You can store them in the refrigerator for up to 6 days. Rewarm them briefly in the microwave, air-fryer, or conventional oven for just a few minutes before serving.

Freezer:

• Wrap each muffin individually in plastic wrap or parchment paper, then place in a freezer-safe zip-top bag or container. They will keep in the freezer for up to 3 months. Thaw at room temperature for a few hours or reheat in the microwave for 20–30 seconds.

FAQ’s

Are poppy seed muffins good for you?

Poppy seed muffins can be a healthy treat, especially when made with better-for-you ingredients like coconut oil, natural sweeteners (like honey or maple syrup), and whole or gluten-free flour. Poppy seeds also add a little boost of fiber, calcium, and healthy fats. Just enjoy them in moderation, like any baked good!

Are poppy seeds inflammatory?

No, poppy seeds are not considered inflammatory. They contain healthy fats and antioxidants that may help fight inflammation. They’re also a natural source of minerals like magnesium and zinc, which are great for overall health.

More Delicious Recipes

Conclusion

I hope you love these healthy lemon poppy seed muffins as much as I do. They’ve become a go-to in my kitchen whenever I’m craving something light, sweet, and full of bright flavor.  

Give this recipe a try and share your favorite twist or topping in the comments.  I’d love to hear how you make them your own!

If you enjoyed this recipe, don’t forget to subscribe to our blog for more tasty ideas and tips. You can also follow us on Pinterest, Facebook, Instagram and Flipboard.

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Are you tired of coming home after a long day and feeling stressed about making a warm, healthy meal? Slow-cooker meals are a lifesaver during the fall and winter, and this crockpot beef stew with gravy is a perfect choice.

Just prepare your ingredients in the morning, and let it simmer while you’re at work or out running errands. This hearty dish will keep your family cozy and satisfied!

My posts may contain affiliate links. If you purchase through one of these links, you will not pay a penny more, but I will receive a small commission. Please read my disclaimer for more information.

Ingredients Needed to Make Crockpot Beef Stew With Gravy

• 2 lbs stew meat
• 1 onion – chopped
• 3 large carrots – peeled and sliced
• 2 stalks celery – diced
• ¾ lb petite potatoes cut into quarters
• ½ bag frozen green beans (you can use fresh green beans if you like)
• ½ tsp pepper
• ½ tsp garlic powder
• 1 tbsp cornstarch
• 2 cups beef broth

Variations to This Recipe

Add More Vegetables: Include other vegetables like bell peppers, peas, or mushrooms for added flavor and nutrition.

Use Different Potatoes: Swap petite potatoes for regular size potatoes or use sweet potatoes for a different taste.

Include Tomato: Stir in a can of diced tomatoes or a tablespoon of tomato paste for a slightly tangy flavor.

Tips for Making The Best Crockpot Beef Stew With Gravy

1. Use Quality Meat: Choose chuck roast or stew meat with some marbling for tenderness and flavor.
2. Prep Ahead: Chop vegetables and meat the night before and store them in the fridge to save time in the morning.
3. Layer Wisely: Place the meat on the bottom of the crockpot. Place the vegetables on top of the meat.
4. Avoid Overfilling: Don’t fill the crockpot more than two-thirds full to ensure even cooking.

Equipment Needed

• Crockpot (Slow Cooker)
• Cutting Board
• Chef’s Knife
• Measuring Cups and Spoons
• Mixing Bowl
• Wooden Spoon or Spatula

How to Make Crockpot Beef Stew with Gravy

1. Prepare the Ingredients: Chop the stew meat into bite-sized pieces. Peel and slice the carrots. Chop the onion and celery into small pieces. If using fresh green beans, trim and cut them into smaller pieces.
2. Layer in the Slow Cooker: Place the chopped meat in the bottom of the slow cooker. Add the diced carrots, chopped onion, diced celery, and green beans on top of the meat.
3. Season the Mixture: Sprinkle in the pepper and garlic powder over the ingredients in the slow cooker.
4. Add the Beef Broth: Pour the beef broth over the meat and vegetables, making sure everything is well covered.
5. Thicken the Gravy: In a small bowl, mix the cornstarch with a little cold water to create a slurry. Stir this mixture into the slow cooker until well combined.
6. Cook the Stew: Cover the slow cooker with the lid. Set the cooker to high and cook for 6 to 8 hours. Cooking time may vary based on your specific slow cooker, so check for doneness and tenderness of the meat after about 6 hours.

This recipe yields approximately 6 servings and has a prep time of about 10 minutes, with a total cooking time of 6 to 8 hours depending on your slow cooker.

How to Store Crockpot Beef Stew With Gravy

1. Cool the Stew: Allow the stew to cool to room temperature. This helps prevent condensation and moisture buildup in the storage container.
2. Use Airtight Containers: Transfer the cooled stew into airtight containers. Glass containers with tight-fitting lids work well.
3. Portion for Easy Access: If you plan to reheat only small portions, consider dividing the stew into individual servings in smaller containers.
4. Label and Date: Label each container with the contents and the date it was made. This will help you keep track of freshness.
5. Refrigerate or Freeze: Store the stew in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze the stew for up to 3 months. Just ensure the container is freezer-safe to avoid cracking.
6. Reheating Tips:

• Refrigerated Stew: Reheat on the stove over medium heat or in the microwave until heated through, stirring occasionally.
• Frozen Stew: Thaw overnight in the refrigerator before reheating. If you need to reheat from frozen, you can do so in a pot over low heat or in the microwave, stirring often until fully heated.

By following these steps, you can enjoy your delicious beef stew for days to come!

FAQs about Crockpot Beef Stew with Gravy

Can you overcook beef stew in a slow cooker?

Yes, you can overcook crockpot beef stew with gravy. If you cook it for too long, the meat can become tough and mushy. It’s best to stick to the recommended cooking time of 6 to 8 hours on high or 8 to 10 hours on low for the best texture.

What not to put in beef stew?

When making crockpot beef stew with gravy, avoid adding delicate vegetables like zucchini or spinach, as they can become mushy during long cooking times. Also, steer clear of dairy products until the end, as they can curdle in the slow cooker.

Is it better to use beef broth or stock for stew?

For crockpot beef stew with gravy, beef broth is often better because it’s usually more flavorful and has a fuller flavor. However, beef stock can also work well, especially if you want a more robust flavor. You can even mix both for a deeper taste!

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Personalize Your Fall Cooking with Printable Recipe Cards and Gift Tags!

If you’re making a cozy batch of crockpot beef stew with gravy to share with a friend or neighbor, why not make it even more special? You can include my printable fall recipe cards and gift tags! These pretty cards are perfect for writing down this delicious stew recipe so they can make it at home, too.

The gift tags add a nice touch to your homemade meal and make it feel extra thoughtful. Your kind gesture will surely brighten their day!

You can grab them in my Etsy shop and make your comforting gifts even more personal!

Conclusion

Including beef stew with gravy made in the crockpot into your meal routine is a game changer, especially during the fall and winter months when comfort food is a must.

With just a little prep in the morning, you can come home to a warm, satisfying dinner that the whole family will love. Plus, this recipe is incredibly forgiving—you can tweak it to your heart’s content with different veggies or spices.

So, whether you’re hosting family, having a cozy night in, or looking for a meal that provides leftovers for busy lunches, this stew is your go-to.

If you enjoyed this recipe, don’t forget to subscribe to our blog for more tasty ideas and tips. You can also follow us on Pinterest, Facebook, Instagram and Flipboard.

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If you love pumpkin chocolate chip muffins but want a healthy version, this easy recipe is for you! These muffins are made with simple, wholesome ingredients that keep them both tasty and good for you. Whether you’re looking for a snack or a quick breakfast, these muffins are easy to make and full of fall flavor.

My posts may contain affiliate links. If you purchase through one of these links, you will not pay a penny more, but I will receive a small commission. Please read my disclaimer for more information.

Ingredients Needed to Bake Pumpkin Chocolate Chip Muffins

• 1 cup pumpkin puree
• 2 large eggs
• 1/4 cup pure maple syrup or honey
• 1/4 cup coconut oil, melted (I use Kirkland)
• 1/4 cup unsweetened milk of your choice
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup chopped walnuts or pecans (optional)
• 1/4 cup dark chocolate chips
• 1 1/2 cups whole wheat flour

Ingredients Needed to Make Oats and Cinnamon Sugar Crumble Topping

• 1/4 cup rolled oats
• 2 tbsp brown sugar (substitute for coconut sugar)
• 1/2 tsp ground cinnamon
• 1 tbsp melted butter or coconut oil
• Pinch of salt (optional)

Variations to This Pumpkin Chocolate Chip Muffin Recipe

Gluten-Free Option:

Use 1 1/2 cups gluten-free flour blend (be sure it’s a blend with xanthan gum).

Dairy-Free Version:

Use dairy-free chocolate chips and plant-based milk to make the recipe completely dairy-free.

Oat Flour Option:

Swap out the whole wheat flour with 1 1/2 cups of oat flour for a slightly different texture and added fiber.

Lower-Sugar Option:

Reduce the amount of maple syrup or honey to 2-3 tablespoons and increase the spices slightly for extra flavor without the added sweetness.

These variations let you customize the pumpkin chocolate chip muffins to your dietary preferences while keeping them delicious and healthy!

Tips for Making The Best Pumpkin Chocolate Chip Muffins

1. Don’t Overmix: Stir the batter just until combined to keep the muffins light and fluffy.
2. Use Room Temperature Ingredients: This helps everything mix together more smoothly.
3. Customize Add-ins: Adjust the amount of chocolate chips or nuts based on your preference.
4. Check Doneness: Insert a toothpick or cake tester in the center – if it comes out clean, they’re done!
5. Let Them Cool: Allow muffins to cool in the pan for a few minutes before transferring to a wire rack.

These tips will help you get the best results from your pumpkin chocolate chip muffins!

Equipment Needed for This Recipe

• Mixing Bowls
• Whisk or Spoon
• Muffin Tin – Standard 12-cup muffin tin.
• Muffin Liners or Non-Stick Spray
• Measuring Cups and Spoons
• Spatula
• Toothpick or Cake Tester

How to Make These Healthy Pumpkin Chocolate Chip Muffins

1. Preheat the Oven: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with liners or spray with non-stick spray.
2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, maple syrup (or honey), melted coconut oil, milk, and vanilla extract until smooth.
3. Combine Dry Ingredients: In a separate bowl, mix the whole wheat flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix!
5. Add Extras: Fold in the dark chocolate chips and chopped walnuts or pecans if using.
6. Fill Muffin Tin: Evenly divide the batter between the muffin cups, filling each about 3/4 full.
7. Bake: Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool and Enjoy: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

How to Make The Oats and Cinnamon Sugar Crumble Topping

1. In a small bowl, combine the oats, brown sugar, cinnamon, and a pinch of salt (if using).
2. Pour in the melted butter or coconut oil and mix until the ingredients are fully coated and crumbly.
3. Sprinkle the mixture evenly over the muffin batter before baking.
4. Bake the muffins as directed, and the crumble will create a sweet, crunchy topping.

This topping adds a delightful, slightly crispy texture and a warm cinnamon-sugar flavor to pumpkin chocolate chip muffins! It is so good!

How to Store Your Pumpkin Chocolate Chip Muffins

To keep your pumpkin chocolate chip muffins fresh, here’s how I recommend storing them:

1. At Room Temperature: Store the muffins in an airtight container for up to 3 days. Make sure they are fully cooled before storing to avoid moisture buildup.
2. In the Refrigerator: If you want them to last a bit longer, place the pumpkin chocolate chip muffins in an airtight container and refrigerate for up to a week. You can warm them slightly before eating.
3. Freezing: For longer storage, wrap the muffins individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw them at room temperature or pop them in the microwave for a quick warm-up.

These methods help maintain their moisture and flavor!

FAQ’s

How long do pumpkin muffins last?
Pumpkin muffins last about 3 days at room temperature in an airtight container, up to a week in the fridge, and up to 3 months in the freezer.

How do you reheat pumpkin muffins?
You can reheat pumpkin muffins in the microwave for 15-20 seconds or in the oven at 300°F (150°C) for about 5-10 minutes until warmed through.

Can you freeze pumpkin chocolate chip muffins?
Yes, you can freeze pumpkin muffins! Wrap them individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw them at room temperature or reheat them straight from frozen.

More Delicious Recipes

Personalize Your Fall Baking with Printable Recipe Cards and Tags!

Want to bake these pumpkin chocolate chip muffins and share them with friends or family? Why not make your baked gifts extra-special with my printable fall recipe cards and baked goods gift tags? These beautifully designed cards are perfect for writing down your favorite recipes, and the gift tags add a charming touch to any homemade treat. They’re available in fall-inspired colors like rust, green, and gray-brown—ideal for the season!

Grab them in my Etsy shop and make your baked gifts even more thoughtful!

Conclusion

There’s nothing better than a batch of homemade pumpkin chocolate chip muffins to welcome the cozy fall season. They’re easy to make and flavorful, making them perfect for busy mornings or a sweet afternoon treat with a cup of coffee. Plus, knowing they’re a healthier option makes enjoying them even better. Give them a try, and I’m sure they’ll quickly become a go-to recipe in your kitchen.

If you enjoyed this recipe, don’t forget to subscribe to our blog for more tasty ideas and tips. You can also follow us on Pinterest, Facebook, Instagram and Flipboard.

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I don’t know about you, but I’m always on the lookout for healthier snack options because I believe that nourishing our bodies is an important form of self-care. These gingerbread energy balls with peanut butter are a perfect no-bake treat to have on hand. They’re quick to make, ideal for busy days, and a great choice for fall gatherings.

Related Post: Self-Care Tips For Women:  Are You Really Taking Care Of Yourself?

With their blend of gingerbread spices and creamy peanut butter, these energy balls offer a delicious way to stay energized and satisfy your snack cravings while taking care of yourself.

My posts may contain affiliate links. If you purchase through one of these links, you will not pay a penny more, but I will receive a small commission. Please read my disclaimer for more information.

Ingredients Needed To Make Gingerbread Energy Balls

• 1 cup rolled oats (I prefer One Degree Sprouted Rolled Oats)
• 1/2 cup peanut butter (creamy or chunky, your preference)
• 1/4 cup honey
• 1/2 cup almond flour
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Variations to This Gingerbread Energy Ball Recipe

Add dried cranberries and sliced almonds.

Mini dark chocolate chips would be a delicious addition to these gingerbread energy balls.

Use cashew or almond butter in place of peanut butter.

Add shredded coconut.

Tips for Making Gingerbread Energy Balls

1. Use Room Temperature Ingredients: Make sure your peanut butter is at room temperature for easier mixing.
2. Mix Well: Combine all ingredients thoroughly to ensure an even flavor and texture.
3. Adjust Consistency: If the mixture is too dry, add a little more honey or a splash of water. If it is too sticky, add a bit more oats or almond flour.
4. Chill the Mixture: Refrigerate the mixture for 10-15 minutes before shaping to make it easier to form into balls.
5. Use a Cookie Scoop: For uniform-sized balls, use a small cookie scoop or spoon to portion out the mixture.

These tips will help ensure your energy balls turn out perfectly every time!

Equipment Needed for This Recipe

• Mixing Bowl
• Spoon or Spatula
• Measuring Cups and Spoons
• Cookie Scoop or Tablespoon
• Parchment Paper or Baking Sheet

How to Make Gingerbread Energy Balls

1. Mix Ingredients: In a large mixing bowl, combine 1 cup rolled oats, 1/2 cup peanut butter, 1/4 cup honey, 1/2 cup almond flour, 1 teaspoon ground ginger, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Stir everything together until well combined and a thick dough forms. If needed, adjust the consistency with a little more oats or honey.
2. Shape the Balls: Using a tablespoon or a small cookie scoop, portion out the mixture and roll it between your hands to form bite-sized balls.
3. Chill: Place the rolled balls on a baking sheet or plate lined with parchment paper. Refrigerate for at least 30 minutes to allow them to firm up.

Storing Your Gingerbread Energy Balls

Once firm, enjoy the energy balls immediately or store them in an airtight container in the refrigerator for up to a week.

FAQ’s

What are energy balls made of?

Energy balls, like these gingerbread energy balls, are typically made from a mix of whole, nutritious ingredients such as oats, nut butters, sweeteners, and flavorings.

For our gingerbread version, we use rolled oats, peanut butter, honey, almond flour, and a blend of ginger, cinnamon, and nutmeg to create a delicious and healthy snack.

Do energy balls need to be refrigerated?

Yes, gingerbread energy balls should be refrigerated. Chilling them helps the balls firm up and hold their shape. After making the energy balls, place them in the refrigerator for at least 30 minutes. This also helps them stay fresh and maintains their texture for up to a week.

Are energy balls good for you?

Yes, energy balls are a nutritious snack option. They are typically made with wholesome ingredients like oats, nut butters, and spices that provide essential nutrients and energy. They are a healthier choice compared to processed snacks, offering a good balance of fiber, protein, and natural sweetness.

Other Recipes You May Enjoy:

Conclusion

These gingerbread energy balls are a fantastic, easy-to-make snack for the fall season or any time of year. With their blend of warm spices and creamy peanut butter, they offer a delicious and healthy treat that’s perfect for busy days or fall gatherings.

Whether you’re looking for a quick bite on the go or a nutritious option to satisfy your cravings, these no-bake energy bites have you covered. Give them a try, and enjoy a tasty and wholesome snack that’s sure to become a favorite!

If you enjoyed this recipe, don’t forget to subscribe to our blog for more tasty ideas and tips. You can also follow us on Pinterest, Facebook, Instagram and Flipboard.

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