Lemon Poppy Seed Mini Muffins

A perfect summery muffin for breakfast or snack! These muffins are light, free of refined sugar (thanks to the coconut sugar) and full of bright, citrus flavor.

No mixer needed, these muffins come together super quickly. If you don’t have a mini muffin tin, you can make as a regular-sized muffin and just add more baking time.

Note for the olive oil, you want a light flavored oil - nothing too strong or peppery as that will of course affect the taste of the muffin.

Ingredients

• 1 cup whole wheat flour

• 1 cup all purpose flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1 tablespoon poppy seeds

• 1/2 cup extra virgin olive oil

• 3/4 cup coconut sugar

• 2 eggs (room temperature)

• 1/2 cup whole milk (or milk of choice)

• 1/4 cup fresh lemon juice

• Zest of 1 lemon

Instructions

1.  Preheat oven to 350 degrees and spray a mini muffin tin with olive oil spray (if not using silicone)

2. In a medium bowl, add flours, baking powder, salt and poppy seeds. Whisk to combine

3. In a large bowl, add olive oil and coconut sugar (I use products from Madhava Foods). Whisk until smooth

4. Add eggs, whole milk, lemon juice and lemon zest. Whisk to combine

5. Add flour mixture to wet mixture and combine with a rubber spatula

6. Spoon batter into mini muffin tin until almost full

7. Bake for 13-15 minutes or until an inserted toothpick comes out clean

8. Let cool a few minutes in the pan and then transfer to a rack to cool completely

9. Store in an air tight container for up to 5 days

Lemon Poppy Seed Mini Muffins