A lean and clean healthy snack that bodybuilders, health enthusiasts and probably everyone else will love
This healthy muffin recipe helps you eat lean and clean. If you’re looking for a vegetarian, gluten free, sugar free and wheat free super healthy snack that tastes amazing – this is it. These lemon & poppy seed muffins is an energy boosting guilt-free snack option that serious bodybuilders, health fanatics and even a discerning 7 year old will find irresistible, and that’s OK, because they are healthy!
How can this muffin be a healthy snack?
Mostly made from gluten free oats this healthy snack provides you with slow releasing carbs (the good kind of carbs) with the poppy seeds providing a great source of fibre. This healthy body building snack also contains coconut milk and coconut oil, which support weight loss and building muscle. We used free range eggs from our homestead, which adds great healthy protein.
Always try your best to use quality ingredients in your baking, organic would be best. We used Nature’s Choice Gluten Free Oats, poppy seeds and raw honey, and Lemcke organic virgin coconut oil for this recipe. We made our own coconut milk at home using this easy recipe.
These muffins are best served fresh while still a little warm. Delicious with a bit of butter and honey. But they will keep fine for a couple of days…. If they last that long!
Let’s dive right into the making of this delicious healthy snack.
Healthy Lemon & Poppy Seed Muffins
- 2.5 Cups Oat Flour Rolled & Organic & Gluten free if possible
- 1 Tsp Baking Soda
- 0.25 Tsp Salt
- 2 Tbsp Poppy Seeds
- 2.5 Tbsp Lemon Zest Organic of possible
- 1 Tbsp Coconut Oil Melt over low heat
- 2 Large Eggs Organic and Free range id possible
- 0,5 Cup Raw Honey
- 90 ml Lemon Juice
- 0.75 Cup Coconut Milk
Add your whole, gluten free oats to a blender or food processor and blend until smooth. Move your oat flour to a large mixing bowl.
Add all the dry ingredients (baking soda, salt, poppy seeds) and mix well. It is always a good idea to sift your baking soda before adding it to the flour.
Now grate the lemon peel on a fine grater and add it to the flour mixture. Mix well.
To the same blender used to make the flour, add all the wet ingredients (melted coconut oil, free range eggs, honey, coconut milk) except the lemon juice. Blend until well mixed and aerated.
Add the wet ingredients to the flour mixture and mix well with a spoon or whisk. Then add the lemon juice and stir.
Note that it is a very thin batter that you can pour into the prepared muffin pan.
Bake for 10min at 175 degrees or until golden brown and a knife comes out clean when pricked.
Carefully lift them out of the pan.
Best served fresh, but can keep for a couple of days.