Whole Wheat Lemon Poppyseed Muffins

Poppyseeds not only add a delightful crunch to these muffins but also provide a good source of dietary fiber and essential minerals like calcium and iron.

This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Whole Wheat Lemon Poppyseed Muffins

Cooking Method: Baking Cuisine: American Courses: Bakery, Breakfast Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 10 min Total Time 45 mins

Servings: 12 Calories: 2160

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Whole Wheat Flour
• 2 teaspoon Baking Powder
• ¹⁄₄ teaspoon Salt
• 2 tablespoon Poppyseeds
• 2 tablespoon Lemon Zest
• ¹⁄₂ cup Coconut Oil
• ¹⁄₂ cup Maple Syrup
• ¹⁄₂ cup Almond Milk
• 2 tablespoon Lemon Juice
• 1 teaspoon Vanilla Extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the whole wheat flour, baking powder, salt, poppyseeds, and lemon zest.
3. In a separate bowl, mix together the coconut oil, maple syrup, almond milk, lemon juice, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
8. Enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 24g8%

Sugars 10g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.