These Lemon Poppy-seed muffins are made healthy by using coconut oil instead of butter, coconut sugar instead of cane sugar, and some gluten free flour replacing some of the all-purpose flour. These make a great snack anytime of the day.

Enjoy!

Step 1: Ingredients

Ingredients: (makes 12 muffins)

½ cup softened coconut oil

½ cup coconut sugar

2 eggs, separated

½ cup + ⅓ cup all purpose flour

½ cup all-purpose gluten-free flour

1 teaspoon baking powder

½ teaspoon baking soda

1/4 teaspoon salt

2 tablespoons poppy-seeds

2 tablespoons lemon zest

3 tablespoons lemon juice

½ cup buttermilk (to easily make your own buttermilk, see step #_)

1 teaspoon vanilla

Step 2: Preparation

Preheat oven to 350 degrees. Grease muffin tins, or place little muffin papers in each.

Step 3: Oil + Sugar + Egg

In a large bowl, cream coconut oil and coconut sugar. Add eggs one at a time, until creamy and combined.

Place the egg whites separately in a medium deep bowl.

OR:

You can put the lemon zest and sugar into a food processor and blend until zest is all blended in with the sugar. This is good to impart a more lemony flavor. THEN you would put the sugar in with the coconut oil, and proceed normally.

Step 4: Buttermilk Substitute

If you don't have buttermilk, then you can easily make this substitute, that works just as well:

You'll need 1/2 cup of buttermilk, so in a liquid measuring glass, pour in 1/2 tablespoon of vinegar. Then pour in the milk till it is filled up to 1/2 cup. Let sit for a few minutes, until curdled.

Step 5: The Dry Ingredients

In a separate medium bowl, mix the flours, baking powder, baking soda, salt, poppy-seeds, and lemon zest. (if you already blended the lemon zest in with the sugar like I earlier suggested, then obviously, you won't be putting it into this bowl)

Step 6: Putting It All Together

Dump the flour into the sugar/oil mixture. Alternate this with pouring in the buttermilk, and lemon juice, and then vanilla, until everything is combined.