Description
Muffins made with whole wheat flour, coconut oil, and fresh-squeezed lemon juice for a light morning pick-me-up!
Ingredients
- 2-½ cups Whole Wheat Flour
- 2 Tablespoons Poppyseeds
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ¾ teaspoons Sea Salt
- 2 whole Flax Eggs
- 1 cup Non-dairy Milk
- ½ cups Coconut Sugar
- 2 Tablespoons Lemon Zest
- ½ cups Lemon Juice
- ¼ cups Coconut Oil
Preparation
Preheat oven to 400ºF and coat a muffin pan with melted oil or butter or cupcake liners.
Combine the dry ingredients (flour, poppyseeds, baking powder, baking soda, salt) in a large mixing bowl, stirring to combine. Set aside.
In a smaller bowl, whisk wet ingredients (flax eggs, milk, sugar, lemon zest, lemon juice, oil) until combined. Pour into dry ingredients and stir to combine. You can also use a stand mixer here, but don’t mix too much. Be sure to leave a few lumps in the batter.
Pour batter into muffin tins, about 3/4-full. Sprinkle lightly with a touch of sea salt and bake for 15–17 minutes, or until a toothpick poked in the middle of a muffin comes out sparkly clean.
Let cool slightly before removing from the oven. Serve with vegan butter (highly recommended). Store leftovers in an airtight container for up to 1 week.
