Lemon & Poppyseed muffins

 
Lemon & Poppy seed muffins

Paleo recipes / Paleo diet

Vegan recipes / Vegan diet

Wholefood recipes / Wholefood diet

Baked goods

My childhood memory consists of this cake + loads of cream cheese icing. Today I am sharing my wholefood version - so you can share this with your little ones & family and friends. This recipe sends me straight back to my wonderful Nene who is my mothers best friend & who I grew up with as a second mother. She made this most weekends & the smell & taste takes me right back to living in PNG and eating her Lemon & Poppy seed cake on a Saturday afternoon. This recipe is such a classic, beautiful hints of lemon & the textured crunch of poppy seeds to satisfy anyone! These muffins make a great afternoon snack and can be frozen for an easy go-to grab out the door!

 

Ingredients

Dry Ingredients

  • ¾ Cup Almond meal
  • ½ Cup arrowroot root flour or GF flour
  • ¼ Cup vanilla protein powder
  • 1  Teaspoon baking powder
  • 2  Tablespoons poppy seeds

Wet Ingredients

  • 2 Whole eggs [ 2 vegan substitute egg mix ]
  • ¼ Cup raw honey
  • ½ Cup coco quench coconut milk [ almond milk; oat milk ]
  • Juice of a lemon

Method

  1. Combined the poppy seeds & the milk in a small bowl & leave aside to soak
  2. Pre-heat the oven to 180 degrees 
  3. In a medium sized bowl, whisk together the eggs & the raw honey until combined
  4. Add the dry ingredients & the poppy seed + milk mixture and whisk until smooth
  5. Add the juice of the lemon & fold into the batter
  6. Pour the mixture into sprayed cupcake patties in a muffin tray & bake for 20 minutes

Store in an air-tight container for future snacking!

 

Humble Wholefoods x. 

 
paleo lemon & poppy seed muffin