Recipe & images by Logan Dunn
Ingredients:
- 1 ½ Cup Rolled Oats – ground
- ½ Cup Whole Wheat Flour
- 1 Tbsp Baking Powder
- ½ Tsp Baking Soda
- 1/8 Tsp Sea Salt
- ¼ Cup Poppy Seeds
- 1 Scoop Vanilla Protein
- 2 Tbsp Lemon Juice
- 1 Tsp Lemon Zest
- ¼ Tsp Lemon Extract
- ¼ Cup Melted Coconut Oil
- ½ Cup Almond Milk
- ¼ Cup Coconut Yogurt
- 1 Tsp Vanilla Extract
- 3 Tbsp Maple Syrup
- 2 Tbsp Ground Flax Seed, mixed with 6 tbsp Water
Glaze:
- 1 Scoop Vanilla Protein
- 6 Tbsp Coconut Yogurt
- ¼ Tsp Lemon Extract
Directions:
- Begin by sifting together the dry ingredients into one bowl and mixing together the wet ingredients into a smaller separate bowl.
- Set the flax “egg” to coagulate in another bowl.
- Add the wet ingredients to the dry, followed by the flax egg, and fold together to incorporate. You don’t want to overwork the batter.
- Preheat your oven to 475F.
- Line or grease a muffin pan and fill to the top (about 2 tbsp of batter in each muffin spot).
- Turn your own down to 400F and bake the muffins for 20 minutes or until golden brown and a toothpick will come out clean (heating the oven to a high temp and then turning it down right before baking will ensure the muffins puff up and have those nice “muffin tops” we all love!).
- Allow to cool on a cooling rack before enjoying!
