Lemon Poppy seed Muffins

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These  muffins are oil free, fruit sweetened (= no refined sugar), high fiber, whole food, but most importantly – delicious! They’re also 100% plant based. They’re super moist, fluffy and not dense at all!

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I used homemade oat flour which made them very moist, they probably end up a bit less moist if you use other sorts of flour but I think that oats are a subtle whole grain that does not over power the muffin.

I found that the muffins actually were best the day after. The moisture had spread evenly in the whole muffin! I really like the strong, but at the same time subtle, sweet lemon flavour.

I got the idea of making muffins from the amazingly talented Natalie, Feasting on fruit!

Enjoy!

Whole food Lemon Poppy seed muffins

[Vegan, whole food, refined sugar-, gluten-, oil-free, fruit sweetened]

Servings: 4 large muffins     Prep time: 15-20 minutes

Cooking time: 25 minutes     Total time: 35-45 minutes

Ingredients
  • 8-10 pitted dates
  • 0,6 dl / 1/4 cup water
  • 1,5 dl / 2/3 cup whole grain flour of your choice*
  • 1 tbsp baking powder
  • 0,75 dl / 1/3 cup milk of choice**
  • Zest from one large lemon
  • Optionally 1 tbsp poppy or chia seeds
Directions
  1. Set your oven to 150º C / 300º F. Grease or line a muffin tin with muffin cups.
  2. Mix the dates and water smooth in a food processor or powerful blender.
  3. Mix all the dry ingredients in a bowl. Add the date paste and the milk and mix well.
  4. Zest the lemon and mix in.
  5. Transfer the muffin mixture to the muffin tin and bake in the middle of the oven for 25 minutes. The muffins might be rather moist until they have set which take around one day.

*I used oat flour which makes the muffins very moist. I like making them with oat flour because it doesn’t over power the muffin with a whole grain taste. If you want them dryer you can always choose another kind of flour or add more baking powder (but that might leave your muffins with a strange baking soda taste)

** I used Oatly’s regular milk

 

 

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