Now that it is getting so nice out, we are spending more and more time outside and going for walks and spending less time inside. I have been baking a whole lot less, but have still been making treats for my hubby to take for work to have on his coffee breaks.
My most favorite things to bake (and eat) are quick breads or muffins. I thought lemon poppy seed muffins would be perfect spring baking. They are moist and delicious and bursting with fresh lemon flavor. And as always they are made with whole wheat flour and sugar-free too!
Lemon Poppy Seed Muffins
Makes 18 muffins
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 3 tablespoons poppy seeds
- 3/4 cup pure maple syrup
- 1/3 cup sunflower oil
- 1/3 cup unsweetened applesauce
- 1/3 cup lemon juice (juice of two lemons)
- 2 tablespoons lemon zest (zest of one lemon)
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla
Preheat the oven to 350°F and lightly grease or line your muffin pan. In a large mixing bowl, combine the flour, baking powder, baking soda, sea salt and poppy seeds. In a medium mixing bowl, whisk together the maple syrup, sunflower oil, applesauce, lemon juice, lemon zest, milk and vanilla. Add the wet ingredients to the dry ingredients in the large mixing bowl and mix until just combined (careful not to over mix the batter). Fill each muffin cavity 3/4 of the way full with the muffin batter. Bake for 15-18 minutes. Muffins are ready when a toothpick inserted comes out clean.