I was desperate to bake something on Saturday! Sometimes I have those urges. It happens.
The only thing I had on hand were lemons. I had planned to make these lemon muffins ages go, but never got around to it. Dana's recipe is vegan and uses flax eggs. You can of course stick to that if you want it to remain vegan. I chose to use regular eggs as I had many on hand. So here's my version ofher recipe.
Lemon Poppy Muffins
Makes 12 standard muffins
3/4 cup unsweetened applesauce
1/3 cup lemon juice
2 Tbsp lemon zest
1 tsp vanilla
1/4 cup melted coconut oil
1/4 cup unsweetened almond milk
1/4 cup maple syrup
1/3 cup coconut sugar
1/2 tsp sea salt
1.5 tsp baking soda
1 Tbsp poppy seeds
1/2 cup rolled oats
1/2 cup almond meal
1 cup whole wheat flour (I used atta)
Preheat oven to 200 degrees Celsius. Line a standard muffin tin with 12 paper liners, or lightly grease. I greased mine with coconut oil.
Place eggs, applesauce, lemon juice and zest, oil, almond milk, maple syrup or agave, cane sugar, baking soda, salt and whisk for 45 seconds. It will froth up, don't be alarmed, this is meant to happen.
Add flour, almond meal, oats and poppy seeds. Mix until just combined. Try not to over mix as it will make the muffins tough. Your batter should be thicker than average cake batter. It should be good enough to scoop, not pour.
Divide batter evenly between muffin tins and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack.