These muffins are the perfect sweet treat without having too much sweet stuff actually in them! In fact they contain a good mix of carbohydrates, protein and fat, providing you sustained energy (goodbye afternoon energy slump!). And best of all they are super simple and quick to make, ready in just 30 minutes - making them a great on-the-go breakfast or snack the whole family will love!
2½ cups wholemeal plain flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
¼ cup coconut oil, melted
½ cup maple syrup
½ cup plain greek yogurt
6 Tablespoons lemon juice freshly squeezed
2 lemons zested
2 eggs room temperature
2 teaspoons vanilla
2 Tablespoons poppy seeds
Preheat oven to 200C or 180C fan forced. Spray or line a 12-count muffin tin and set aside.
In a medium bowl, mix together flour the baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together coconut oil, maple syrup, yogurt, lemon juice & zest, eggs, and vanilla, mix thoroughly.
Add dry ingredients to wet ingredients, stirring until just combined. Gently fold in poppy seeds.
Pour batter into prepared muffin tin, filling 3/4 full. Bake for 15-20 minutes or until muffins are golden on top and a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool for ten minutes before transferring to cooling rack to cool completely.
Muffins can be kept in an air tight container for up to 5 days or in the freezer for up to a month. Enjoy!