It’s finally warm out!!
I feel like Spring has practically flown by this year. Maybe that’s because it was still snowing well into April, but to me it seems like the season’s gone by in the blink of an eye! One minute I was bundled up in February, trying to successfully control a shopping cart at Trader Joe’s without removing my hands from my pockets, and the next it’s almost 80° out!
Whereas the winter and fall months are always filled with baked goods of all kinds, for me Spring’s always been a time for fresh fruit. By this time every year, melons are appearing in grocery stores, strawberry fields are lush with berries, and I just can’t get enough watermelon! (Seriously, it’s the most addicting fruit I’ve ever had!) But, of course, Spring’s also the time for bake sales. And you can’t exactly bring a bowl of chopped up watermelon to a bake sale and call it a day.
So what can you bring to a spring bake sale? Or simply enjoy for breakfast or dessert, without just making the typical batch of sugar cookies? Unfortunately, the easiest flavors (ie. pumpkin, ginger, etc.) are usually reserved for fall and winter. That leaves only one other option: to combine the two.
Lemon. Poppyseed. Muffins.
These muffins have always been one of my favorites for springtime. They’re sweet with just a bit of tanginess, and the texture’s more interesting than a typical muffin. And, of course, if this recipe’s appearing on Skinny Sweet Treat’s there’s another added bonus. It’s healthy!
Each of these muffins are made with three key ingredients: a fresh lemon, oats, and greek yogurt. The lemon gives it that wonderful, fresh flavor that’s otherwise unattainable with lemon juice from a bottle. The oats both allow for it to be gluten free (bonus!) and provide a light texture, perfect for Spring. And the greek yogurt adds the bit of tang vital to a good lemon poppyseed muffin.
So yes, these muffins would be perfect for a springtime bake sale or party. But are you really willing to just give them away? Trust me, when you try one, you won’t want to share! And they’re so light and sweet that practicing moderation may be a bit of a struggle.
Now if you’ll excuse me, I’m going to go eat about half a dozen muffins. 😉
Fresh Spring Lemon Poppyseed Muffins
- 2 1/4 c old fashioned oats
- 1 tbs chia seeds
- 1 c stevia
- 1 lemon
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 c greek yogurt
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 c unsweetened applesauce
- 1/4 c melted coconut oil
- 2 tbs poppy seeds
Preheat oven to 400 °F. Line a cupcake tin with cupcake liners (or grease, if desired). Process oats and chia seeds in a food processor or blender until they’ve reached the consistency of flour. Combine stevia and the zest of your lemon in a small bowl. Add baking powder, processed oats/chia seeds, and baking soda and stir until combined. In a larger bowl, stir together greek yogurt, lemon juice, coconut oil, vanilla extract, eggs, and applesauce. Slowly add the dry mixture to the wet and whisk until just combined. Fold in poppy seeds. Pour into cupcake liners and bake for 20-22 minutes, or a toothpick comes out clean. Let cool and enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 12 standard muffins)