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"Nutritious, healthy lemon poppy seed muffins made from sprouted whole wheat and quinoa. Refined sugar-free, sweetened with maple syrup and full of lemon flavour. Vegan and gluten-free friendly."

Serves 12 | Prep Time 5 minutes | Cook Time 15 minutes

Why I Love This Recipe

Warm weather screams lemons! Think lemonade, lemon gelato, lemon tarts and… healthy lemon poppy seed muffins. Lemons are light, refreshing and amazing for you. They help to alkalize the body (which is good) and detoxify the liver. All that cleansing and balancing is perfect to shake you out of winter hibernation.

Lemons bring a delightfully fresh taste to any baked good and these muffins are no exception. With the first bite, you get a subtle lemon zing with the perfect balance of natural sweetness. The texture is smooth with a hint of crunch from the poppy seeds. In my opinion, a fabulous mouthfeel if you are craving something dense and filling yet not heavy.

By far the best part of this healthy poppy seed muffin recipe is the ingredients that are used. We’re ditching the traditional white flour for sprouted whole wheat flour and quinoa flour. Loading up on fibre, protein and good complex carbohydrates. Yes, GOOD CARBS! Say it with me ladies. We’re also switching the refined sugar for wholesome maple syrup and vanilla extract.

I saved the best part for last – these muffins have chia seeds! You swap half the poppy seeds for chia seeds to get an extra punch of omega-3s. You’d never know it, but they are there. Just another great way to add a little extra nutrients – lifestyle hacks for the win!

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Ingredients You'll Need

2/3 cup unsweetened almond milk (or nut milk of choice)
1/3 cup lemon juice
½ cup unsweetened applesauce
1/3 cup maple syrup
2 tbsp flax oil (or olive oil)
1 tsp vanilla
2 cups sprouted spelt flour
1/2 cup quinoa flour
½ tsp Baking soda
2 tsp Baking powder
1 tsp Cinnamon
1/8 tsp Himalayan salt
½ tbsp poppy seeds
½ tbsp chia seeds


Preheat oven to 400.
Grease a muffin tin.
In a small bowl add the lemon juice to almond milk to make extreme buttermilk.
In a large bowl, mix the sprouted whole wheat flour, quinoa flour, baking soda, baking powder, cinnamon, salt, poppy seeds and chia seeds.
Mix the applesauce, maple syrup, oil and vanilla into the buttermilk mixture.
Once combined, add the wet mixture to the dry.
Scoop into the muffin tin.
Bake for 15 – 18 minutes or until lightly golden and a tooth pick comes out clean.

Questions, Comments & Reviews

Thanks for sharing. I'll make sure to try this on my breakfast.

Lemon is my favorite flavor

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