Lemon and Raspberry Poppy Seed Bran Muffins

Scones and pastries are my downfall.  If you are like me, are a morning coffee fan, before the computer is switched on, you will need to take a pastry or ‘treat’ with you because the temptation in coffee shops is HIGH.

These muffins are about as healthy as you can get. I initially used molasses and I loved the earthy flavour but switched to the lower carb chicory syrup. They are best warned up before eating. Gently microwave for 30 secs before eating

 One serving:    Carb 10g    140 Kcals

Note the a regular shop bought muffin (102g) has 49g Carb

Fibre Protein Carbohydrate Fat
5g 6g 10g 8g


Makes 12 muffins


1 ½ cups (180g) oat bran

1 cup (120g) almond flour

1 tsp baking powder

20g poppy seeds


⅓ cup (70g) plain Greek yogurt

30ml Lemon Juice – half the large lemon

⅓ cup (80mL/g) nonfat milk (I used unsweetened Almond)

2.5 tsps Lemon extract

30ml – chicory root syrup

80g shredded carrots

20g, the zest of 1 large organic lemon

1 large egg, room temperature

12 x half a raspberry  (fresh or frozen) for each muffin case


Preheat the oven to 180C/350°F, and pop 12 muffin cases in a tray. I did not grease my recent bakes and they were fine

Add all the dry ingredients to a bowl – oat bran, almond flour, , baking powder , poppy seeds and mix together

In another bowl, add the lemon juice, shredded carrots, chicory syrup, lemon rind/zest, milk, yoghurt, egg  and lemon extract and mix together.

Pour the wet into the dry ingredients and mix together using a whisk or spoon.

Make sure the carrots are shredded into small bits or they can be off-putting when you get a big piece in a bite and make sure they are well distributed through the mixture or you get a mouthful of carrot.

Divide the batter into the prepared muffin cups. Using your finger make a hole on top of each and push in half a raspberry. Mine were frozen so really easy to insert.

Bake at 180C/350°F for 30 minutes, turning mid-way to ensure all are evenly browned.

Cool in the baking tray for 5 minutes before carefully turning out onto a wire rack.

I store them in a lunch box, in the fridge so that they last for longer and I heat you briefly in the microwave before taking it with me for a take-away coffee.