Here’s a quick, easy and healthy Lemon Poppy Seed Muffin Recipe.

Lemon Poppy Seed Muffin

1 1/2 cups applesauce
3/4 cup honey
1/2 cup whole wheat flour (or your choice of GF flour)
1 tsp. vanilla
1 1/2 cups Complete Truth Protein
2 tsp. baking powder
1/4 tsp. salt
2 Tbsp. poppy seeds
2 Tbsp. grated lemon zest (about 2 lemons)

Preheat the oven to 350 degrees. Put muffin cups in tray.
Combine the applesauce, honey and vanilla in a large bowl and mix well.
Combine CTP, whole wheat flour, baking powder, salt, poppy seeds, and lemon zest in a medium bowl. Mix well. Add the flour mixture to the applesauce mixture and whisk until smooth. Pour the batter into the loaf pan and bake on the center rack of the oven for 40 to 45 minutes, until a toothpick comes out clean. Remove and completely cool in the pan.

1/3 cup fresh lemon juice (about 1-2 lemons) 1/4 cup honey
Combine the lemon juice and honey until completely dissolved.
When the loaf is cool, remove the loaf from the pan. Poke the loaf with small holes and brush with the glaze. Slice and serve. Store in a sealed container in the refrigerator for up to a week.

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