Welcome Spring with these Lemon Poppy Seed muffins! Fluffy and fresh tasting thanks to that lemony flavour! In fact, they got the top vote when I asked the Spring Kickstart Participants what their preferred muffin flavour is and this was the winner! So they’re enjoying this as part of their cleanse:) Bet you didn’t know you can still enjoy treats like this while cleansing right? That’s because I’ve created them to be high in protein, fibre and fat without being too dense in sugar, making them perfect as a snack or breakfast along with a cup of green tea! Protein, fat and fibre is needed for successful cleansing and blood sugar management as we are essentially made up of protein and fats (our organs, hair, skin, nails and veins need protein and fats to repair and rebuild), and a cleanse isn’t a cleanse without enough fibre in the diet for proper removal of toxic waste via our bowels (because who really wants to be ‘full of shit’?).
I think it makes a world of a difference when you use organic lemons over conventional, the strong aromatic oils and the tang really stand out, and the flavour is sweeter and much tastier than the lemons that are chemically grown, but whichever you choose these muffins will still taste incredible! I used whey protein powder because they turn out fluffier that way but use vegan if that’s what you prefer. I haven’t tried these with egg free substitute as the coconut flour and protein powder really need holding power and that’s why the eggs are needed. I hope you have a chance to make them and comment what you thought about them!
Lemon Poppy Seed Muffins
Makes 8 Muffins
- 4 eggs
- zest of one lemon (ideally organic)
- 3 TB lemon juice
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/4 cup apple sauce
- 3 TB vanilla protein powder
- 1/8 teaspoon salt
- 1/3 cup coconut flour
- 1/2 teaspoon baking soda
- 1 heaping TB poppy seeds
Preheat oven to 350F. Line muffin tin with baking cups (important to do, or they will get stuck to the pan!). Add all ingredients except poppy seeds to food processor or blender and process/blend until well combined. Pulse in poppy seeds. Bake 25-30 minutes until golden brown and toothpick inserted in centre comes out clean.
Cool completely on wire rack. Enjoy one as a snack or two for breakfast!
If you’re looking for more recipes to inspire you and kickstart your health this Spring, be sure to check out my 21 Day Crunchtime Meal Plan, full of batch cooking recipes to save you time in the kitchen so you’re prepared with healthy dishes and snacks everyday!