These muffins are bright, tender, and just sweet enough to feel like a treat without tipping into cupcake territory. Blended oats give them a soft, wholesome base, and the poppy seeds add a pleasant little crunch. Make a batch on Sunday and your weekday mornings are sorted.
Ingredients
- 2 cups rolled oats, blended into flour
- 2 large eggs
- ⅓ cup Duck River honey
- ¼ cup melted coconut oil
- ½ cup milk of choice
- Juice and zest of 2 lemons
- 2 tbsp poppy seeds
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- ¼ tsp Redmond Real Salt
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 350°F. Line a 12-cup muffin tin with parchment liners.
- Blend the oats in a blender until they reach a flour-like consistency.
- In a bowl, whisk together the eggs, honey, coconut oil, milk, lemon juice, lemon zest, and vanilla.
- Add the oat flour, poppy seeds, baking powder, baking soda, and salt. Stir until just combined.
- Divide the batter among the muffin cups, filling each about three-quarters full.
- Bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- The lemon zest is what gives these muffins their bright flavor, so do not skip it.
- Store at room temperature for 2 days, in the fridge for up to a week, or freeze for 2 months.
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