Healthy Lemon Poppyseed Muffins
Servings: 12 muffins
Ingredients
- Dry Ingredients
- 1 ½ cup of white whole wheat flour
- ⅔ cup coconut sugar can also use brown sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Wet Ingredients
- 1 cup plain almond milk
- zest of 2 lemons
- juice of 2 lemons
- 3 tablespoons of butter melted (I used vegan butter)
- 1 egg
- 1 ½ teaspoons of vanilla extract
- ¼ cup of poppy seeds
Optional Icing:
- ½ cup of powdered sugar
- 1 tablespoon of almond milk plus more if needed
Instructions
- Pre-heat oven to 375 degrees F and spray (or line) a 12 cup muffin tin.
- In a large bowl, sift together all of the dry ingredients.
- In a medium bowl, mix together all of the wet ingredients and then mix them into the bowl with the dry ingredients until just combined.
- Pour the batter evenly into the muffins tins and bake for 15-20 minutes.
- Optional: to make icing, whisk together the powdered sugar and almond milk until fully combined and creamy.
- If desired, top with icing once cooled and ENJOY!!
