Muffins again? I know, but I’m not sorry. I had an urge to make muffins, so I decided to make the most out of the urge and experiment with multiple recipes. Hence, I give you experiment #2 . . . . lemon poppy seed!
These muffins are slightly more traditional than the Thin Mints Muffins (although not quite as decadent!). They are perfect for an easy breakfast or on-the-go snack. If you want to use them for dessert, you could top them with a glaze!
What you'll need:
- 3 overripe bananas
- 1 cup milk of choice
- juice of 2 lemons (~6 tbsp)
- 1 tbsp lemon extract
- 1 tbsp honey or agave
- 2 cups oat flour
- 1 cup instant oats (I use Country Choice Organic)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1-2 tbsp poppy seeds
How to make it:
- Preheat oven to 350 degrees F and spray muffin tins with nonstick spray.
- In a blender or food processor, combine bananas with milk, lemon juice, and lemon extract. Puree until the mixture is smooth and homogeneous.
- In a large mixing bowl, mix together oat flour, oats, baking powder, baking soda, and salt. Add wet ingredients to the oat mixture and stir.
- Stir in poppy seeds. Start with 1 tbsp and increase if desired.
- Fill the muffin tins so they are about 5/6 full. (Note: because the muffins are made with oats, they will not rise as much as conventional muffins.)
- Bake in oven for about 15 minutes. Allow to cool before removing from pan.