"I'm all over the place with muffins. Carrots are great. Banana, chocolate chip, they rock, too."
-- Shawn Mendes
This lemon poppy seed muffin recipe is a delicious twist on a classic and does not disappoint!
Not too sweet (you can add more sugar if you want), and very lemony, it's a great start to your day, or a nice little pick-me-up halfway through!
Ingredients:
1 cup (140g) - Organic All Purpose Flour
3/4 cup (102g) - Whole Wheat Flour
1/2 cup (100g) - Coconut Sugar
1 tsp - Baking Powder
3/4 tsp - Baking Soda
1/2 tsp - Ground Ginger
Pinch of Salt
2 tbsp (approx. 2 lemons) - Lemon Zest
2 tbsp - Poppy Seeds
1 cup (230g) - Greek Yogourt
1/3 cup (76ml) - Lemon Juice
1/3 cup (78ml) - Coconut Oil
1 tsp - Vanilla Extract
1 Egg
2 tbsp - Almond Milk (or more if needed)
Directions:
Preheat the oven to 375 degrees f.
Place muffin cups into the muffin tray.
Combine your dry ingredients. Combine your flours, sugar, baking powder, baking soda, salt, ginger and the poppy seeds.
4. Combine your wet ingredients. Combine the yogourt, lemon zest, lemon juice, coconut oil, vanilla extract and the egg. Whisk until combined.
Add the dry mixture to the wet in two increments, mixing after each one. Stop mixing once all the flour in incorporated and pour into the individual muffins cups.
Bake for 15-20 minutes or until a toothpick comes out clean after poking the centre of one of the muffins.
Eat hot right out of the oven, let them cool, or freeze them for a later date!
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