Infused with the tangy essence of baobab and fresh lemon zest, these muffins offer a delightful twist on a classic favourite. Rich in vitamin C and fiber, they make for a wholesome satisfying snack.
Ingredients:
Start by preheating your oven to 190°C (375°F) and preparing a 12-cup muffin tin with paper liners or by lightly greasing it. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, organic baobab powder, poppy seeds, baking powder, baking soda, and salt until well combined. In a separate bowl, whisk the unsweetened almond milk, melted coconut oil, eggs, fresh lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well incorporated.
Pour the almond milk mixture into the bowl with the flour mixture. Using a spatula, gently fold the ingredients together until just combined, being careful not to overmix; a few small lumps in the batter are perfectly fine. Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Once done, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Transfer the muffins to a wire rack to cool completely before serving. Enjoy these delicious and tangy Baobab Lemon Poppy Seed Muffins!
Note:
These Baobab Lemon Poppy Seed Muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to three days. For longer storage, place them in the refrigerator for up to a week or freeze for up to three months.
