Simple and healthy muffins are made with a combination of all-purpose flour, whole meal flour, honey, yogurt, poppy seeds, lemons, and a handful of other simple ingredients. Delicious and so fluffy.
Preheat the oven to 375 F and line with paper cups a large 12-cup muffin tin.
In a large bowl whisk the flour, poppy seeds, baking powder, baking soda, and salt.
In a separate bowl, whisk the eggs with yogurt, coconut oil, honey, lemon zest, and juice until smooth.
Add the wet mixture over the dry and stir just until combined.
Divide the batter among your prepared muffin cups.
Bake for around 20-22 min, or until golden brown and the toothpick inserted in the center comes out clean.
Rotate the muffin tin halfway through baking to avoid it browning on one side.
Allow the muffins to cool down on a wire rack for 10 minutes before serving.
Notes
you may use other flour like oat flour in place of the whole meal flour
use any other oil in place of coconut oil
swap the honey for maple syrup or agave
store on your kitchen counter covered for 2 days or in the fridge for up to one week
For a vegan option sub each egg with either one of the following: 1 tablespoon of chia seeds with 3 tablespoons of water, 1 tablespoon of ground flax seed with 3 tablespoons of water, 2 tablespoons arrowroot powder, and 3 tablespoons water, 1/4 cup unsweetened applesauce, 1/4 cup mashed banana, and swap the honey with maple syrup or agave.