I love making breakfast muffins like these because they are nutritious and you wouldn’t even know it! Lemon poppy seed muffins are a refreshing and light spring treat. The addition of strawberries to this classic recipe freshens it up and makes it more fun! These muffins are great as a breakfast, a snack or a dessert. I know I’m going to have these in my house frequently throughout the summer and I hope you do too!

Ingredients

• 1 flax egg (1 tbsp ground flax seed + 3 tbsp water)

• 1 cup unsweetened applesauce

• 1 tsp vanilla extract

• Zest of two lemons

• ¼ cup lemon juice (from about 2 lemons)

• 3 tbsp unrefined coconut oil (melted)

• 3 tbsp 100% real maple syrup

• 1.5 cup oat flour (finely ground rolled oats) (Use gluten free oats to make muffins GF)

• 1 cup almond flour

• ¾ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp sea salt

• ¼ tsp turmeric powder (optional for color)

• 3 tbsp poppy seeds

• ⅓ cup diced strawberries (fresh or thawed frozen)

Instructions

1. Make the flax egg by mixing together the ground flax and water, set aside for 10 minutes to gel up. 

2. Preheat oven to 350℉. Lightly grease 12 cupcake slots in a cupcake pan (or line with cupcake liners).

3. In a large bowl, mix together the dry ingredients: oat flour, almond flour, baking powder, baking soda, turmeric, and salt. 

4. In a separate bowl mix together the wet ingredients: flax egg, applesauce, vanilla, lemon zest, lemon juice, coconut oil, and maple syrup. Move quickly so that the coconut oil does not solidify from the cold ingredients.

5. Mix the dry ingredients into the wet and fold together. Fold in the poppy seeds and the strawberries. 

6. Using a quarter cup measuring cup, scoop the batter into the cupcake slots. 

7. Place the tray on the center rack and bake for 27-32 minutes. Look for slight browning around the edges of the muffins.

8. Remove from the  oven and let rest in the pan for 10 minutes. Then carefully remove from the pan and let cool completely on a cooling rack.