Berry and Lemon Muffins

Ingredients

1 ¾ cup whole wheat flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

1/3 cup melted coconut oil

½ cup honey or maple syrup

2 eggs, room temp

1 cup plain greek yoghurt

2 tsp vanilla extract

1 cup berries, fresh or frozen

1 finely grated lemon rind

Poppy seeds (optional)

Method

1. Preheat oven to 200 celcius. Grease muffin tin, or place muffin cups inside.

2. In a large mixing bowl, combine flour, baking powder, baking soda, salt and cinnamon. Mix together with a wisk.

3. In a medium bowl, combine the oil, honey or maple syrup and beat together with a wisk. Add the eggs and beat well, then add the yoghurt and vanilla. Mix well.

4. Pour the wet ingredients into the dry and mix until just combined. Gently fold the berries and lemon rind into the batter.

5. Spoon the batter evenly into each muffin cup and sprinkle poppy seeds on top. Bake in the oven for 21 minutes or until golden and a toothpick inserted in the muffin comes out clean.

6. Place the muffin tin on a cooling rack and allow to cool before removing.

7. These can be kept in an airtight container for up to 5 days, or freeze leftovers for up to 3 months.

Peak Nutrition Tip: Change out the berries and lemon rind for other ingredients, like banana or cranberries!