Lemon Poppy Seed Muffins

Ingredients

• 2 cups all-purpose flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup cane sugar
• 2 tablespoons poppy seeds
• 1 tablespoon chia seeds
• ½ cup softened coconut oil
• 1 cup Forager Project Organic Oatmilk
• 1 teaspoon vanilla extract
• 2 small lemons, seeded and juiced
• 1 teaspoon lemon zest
• Creamy Lemon Yogurt:
• ⅓ cup Forager Project Unsweetened Plain Cashewmilk Yogurt
• 1 tablespoon lemon juice
• 1 tablespoon agave or maple syrup

Prep

• Combine all the wet ingredients together. In a large bowl add the softened coconut oil, lemon juice, vanilla, oat milk, and lemon zest together and whisk.
• In a separate large bowl combine the dry ingredients. Add the all-purpose flour, baking powder, baking soda, poppy seeds, chia seeds, and salt.
• Combine the dry and wet ingredients and mic for 30-45 seconds or until combined. It is okay if there is a little bit of flour on the edge of the bowl. You want to make sure not to overmix your batter to keep it light and fluffy.
• Using a spoon or a cookie scooper, distribute the batter evenly to your muffin pans about 2/3 of the way full.
• Bake for 16-18 minutes. To test if the muffins are cooked all the way through, stick a toothpick in the middle of your muffin. When the toothpick comes out clean, without any dough on it, then the muffins are ready.
• Let the muffins cool in the muffin pan for 5 minutes. Then, carefully remove the muffins from the pan and let cool for 30-60 minutes on a cooling rack.
• Combine the creamy lemon yogurt ingredients together and mix. Drizzle the creamy lemon yogurt on the cooled muffins. Garnish with (optional) lemon zest and poppy seeds.