Breakfast? Snack? Desert? It’s all three! These delightful muffins will satisfy pregnancy cravings and support your prenatal health (and make your house smell heavenly!). Summer is leaving, but lemons are available year-round to make treats that remind you of those warm, sunny, laid-back summer days. The poppy seeds add texture and a little crunch while the quadruple citrus hit (extract, oil, zest, and juice) makes these muffins truly lemonicious!
These are best right out of the oven (not pun intended!), but can also be stored in the refrigerator and saved to…
-a crumble on top of vanilla ice cream
-take as a small snack when on-the-go
-re-heat and enjoy with coffee in the morning
-add icing and serve as cupcakes (birthday parties, baby/bridal showers, thank-you gifts)
These muffins are wholesome, delicate, perfectly sweet, a bit tart, and irresistible!
Now for the pregnancy and postpartum health benefits:
Poppy seeds are high in oleic acid, a monounsaturated fatty acid that lowers LDL (the "bad cholesterol") and increases HDL (good cholesterol). The outer husk is a good source of fiber, which helps with healthy digestion and further reduces bad cholesterol.
Poppy seeds are also high in pantothenic acid, riboflavin, thiamine, pyridoxine, folic acid, and niacin. These seeds also have good amounts of minerals such as iron, copper, calcium, potassium, zinc and magnesium. Copper is used in the production of red blood cells. Zinc is a “co-factor” in many enzymes that regulate growth, development, and digestion. Potassium is a vital element of cell and body fluids that helps to control heart rate and blood pressure which is also a vital health check for expecting women, particularly in the latter stages of pregnancy.
Oat flour is the primary source of flour, along with some amaranth and corn meal. WebMD considers whole grains a pregnancy superfood and recommends including them as a staple in your diet. WebMD stated that, “Whole grains contain more fiber and trace nutrients than processed grains, such as white bread, white rice, and white flour.” The combination of whole grains and only 5 grams total of sugar guarantees you won’t be crashing after you eat these.
Ingredients: (makes 9 medium muffins)
½ cup applesauce
¼ cup coconut oil
½ teaspoon lemon extract
4 drops orange oil
Juice and zest of 1 meyer lemon
¾ cup almond milk
1 flax egg (1 tablespoons ground flax and 3 tablespoons warm water)
¼ cup maple syrup
1 cup oat flour
1-3 tablespoons poppy seeds (however many you like)
1 teaspoon baking soda
¼ teaspoon salt
⅓ cup amaranth flour
½ cup cornmeal
¼ teaspoon vanilla
Preheat oven to 350 F. Line a muffin pan with muffin cups.
Mix 1 tablespoon of ground flax with 3 tablespoons of warm water. Let soak while you prepare the other ingredients.
Whisk the baking soda, amaranth flour, oat flour, cornmeal, poppy seeds and salt in a medium bowl. Set aside.
In a small bowl, mix the applesauce, maple syrup, almond milk, lemon extract, lemon juice, lemon zest and orange oil. Melt the coconut oil and stir into the wet mix.
Fold the wet and dry mixes together. Pour into muffin cups. Bake for 35-45 minutes, or until golden and set.
Nutritional Facts: (per muffin)