Lemon Cranberry Poppy Seed Muffins

Spring is FINALLY here, and what better way to celebrate than with a batch of refreshing lemon poppy seed muffins! The smell of sweet citrus  will fill your house and brighten everyones day :). These are by far the best muffins I have made in a very long time. They are moist and will melt in your mouth, and yet still feel light and fluffy.

Lemon Cranberry Poppy Seed Muffins

Yields 16

Wet Ingredients

1. 1/2 cup Coconut Oil
2. 1/2 cup Coconut Sugar
3. 2/3 cup Yogurt
4. (I used peach yogurt because that is what I had, but you can use plain yogurt as well)
5. 2 Eggs
6. Zest from 2 lemons
7. Juice from 2 lemons
8. 1 tsp Vanilla Extract

Dry Ingredients

1. 2 cups Oat Flour
2. 2 tsp Baking Powder
3. 1/2 tsp Baking Soda
4. 1/2 tsp Salt
5. 2 tbs Poppy Seeds
6. 2 tbs Chia Seeds
7. 1 cup Cranberries

Instructions

1. Preheat your oven to 350º F
2. Combine all of your dry ingredients, excluding the dried cranberries, in a large mixing bowl and set aside.
3. In a separate bowl, combine the coconut oil and coconut sugar with a spatula
4. Once the oil and sugar are fully incorporated, add the eggs, lemon zest, lemon juice and vanilla.
5. Mix well with your spatula or a whisk.
6. Add the yogurt and whisk to fully incorporate.
7. Add the dry ingredients to the wet and mix until smooth.
8. Fold in the dried cranberries.
9. Line a muffin tray and fill each liner 3/4 of the way with the muffin batter.
10. Bake for 20 minutes
11. Allow the muffins to cool for a few minutes before moving them to a cooling rack