Ingredients

The following ingredients have 12 Servings
  • 1 cup whole wheat white flour (or whole wheat pastry)
  • 3/4 cup oat flour
  • 2/3 cup granulated sugar 
  • 2.5 tablespoons poppy seeds
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • zest of 3 medium lemons
  • 1/4 cup room temperature non-dairy milk (oat, cashew, coconut, etc.)
  • 1/3 cup of freshly squeezed lemon juice, approximately 3 small lemons
  • 2 large eggs, room temperature
  • 1/3 cup coconut oil, melted & cooled (or avocado)
  • 1/4 teaspoon pure almond extract (or vanilla)

Instruction

  • Preheat oven to 375ºF and line muffin pan with liners or grease with oil; set aside.
  • In a glass measuring cup add lemon juice and milk together, set aside.
  • In a medium bowl stir together both of the flours, poppy seeds, baking powder, baking soda, salt and lemon zest. Set aside.
  • In a large bowl whisk together oil, sugar and egg; slowly stir in lemon-milk until combined.
  • Add dry ingredients to bowl of wet ingredients, slowly stirring until just combined (don’t overmix).
  • Evenly disperse batter into greased muffin pan, filling about 3/4 way full. 
  • Bake muffins for 15-20 minutes, checking muffins at 15 minutes with inserted toothpick. Allow muffins to cool in pan for 5 minutes before transferring to wire rack. 
  • Store muffins in container at room temperature – best enjoyed within 3-4 days.