Lemon Poppyseed Protein Muffins

Preheat oven to 375° F

Ingredients 

1-1/2 cups of Gluten-Free All Purpose Flour (I prefer bobs red mill)

1-1/2 teaspoons of gluten free baking soda

1/2 cup of ground pure, gluten free oats
(I use Only Oats brand)

1 scoop of Vanilla protein powder
(I use Vega Sport Recovery Vanilla, it is plant based, gluten free, dairy free and soy free)

1 tablespoon of poppy seeds

1/2 teaspoon of fine grain sea salt

2 lemons, zested and juiced

1 cup of coconut sugar (or another natural, unrefined sugar alternative)

1 cup of unsweetened almond milk

1/3 cup of coconut oil, melted

1 teaspoon of pure vanilla extract

Make it

 1. In a large bowl combine dry ingredients (flour, baking soda, salt, ground oats, protein powder, and poppy seeds) Stir to combine.

2. In a seperate bowl whisk together the wet ingredients (lemon juice, lemon zest, almond milk, almond milk, coconut oil and vanilla extract)

3. Stir the whisked wet ingredients into the dry, DO NOT OVER MIX! gluten free batters are made easily tough when over mixed, if the batter is a little lumpy this is fine.

4. Grease muffin tins with more coconut oil, and fill with the batter. Put into the preheated oven. Bake for 15-20 minutes or until a tooth pick comes out clean.

5. Allow to cool in the muffin pan for 5 minutes, then turn out onto a wire rack to fully cool.

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