Matcha Lemon Poppyseed Muffins

sweet, tangy bliss

Ingredients:

1 cup all-purpose flour

1 cup oat flour

1/2 cup protein powder

1/2 hefty cup kefir (smidgen more than 1/2 cup)

1/2 heaping cup coconut sugar

2 eggs

Lemon zest, from 1 lemon, save some to top off muffins for the ~aesthetic~

3 tbsp lemon juice

2 tbsp poppy seeds

1 heaping tablespoon matcha

1 tsp baking soda

1 tsp vanilla extract

1/4 tsp salt

Instructions:

Preheat oven to 350. Add wet ingredients to a bowl and whisk. Add dry ingredients to the bowl and mix. At the end, I mix a couple minutes with my hands to help with the gluten activation. If you’re using GF flour, you won’t have to worry about this step!
Bake for 15 minutes or until a toothpick comes out clean.

Sub options:

— Can sub all-purpose flour for a mix of almond and oat flour; kefir/yogurt may have to be adjusted

— Can sub flour instead of protein powder; kefir/yogurt may have to be adjusted

— Can sub DF yogurt or Greek yogurt for kefir

— flax or chia seed “eggs” instead of eggs