Strawberry & Lemon Poppy Seed Muffins [v.]

Strawberry picking is one of my favorite things about the summer. In fact, back in high school, I was the girl who would set you up with your basket and tell you where you could pick. YUP. Strawberry and blueberry girl – my favorite part-time job ever! I just hung out and shoveled fruit into my mouth for the entirety of my shift. #truelife

So anyways, I hit a local spot the day picking season began, and ended up with 10+ lbs of strawberries. YESSSS <3

I frozen about half of the batch for my smoothie game, and decided to eat the rest fresh… until I decided to experiment with muffins. Lemon and strawberry? Sign me up.

These came out so moist (sorry if you hate that word) and sweet. I used date sugar, which I have been loving. If you can’t find date sugar, use raw, cane, or granulated.

The Recipe

Oven: 350 F
Bake Time: 15-18 min, or until golden
Makes: 12 muffins

You will need:

• 1/4 cup ground flaxseed
• 1/2 cup water
• 1⁄4 cup coconut oil
• 1/2 cup cashew milk
• 1 cup date sugar
• 2 lemons (juice and rind)
• 1 3/4 cup flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tbs poppy seeds
• 1/2 cup chopped strawberries (fresh)

To make:

• At flaxseed and water to a large bowl – mix well.
• Add oil, milk, sugar, and lemon juice/rind to your bowl – mix well.
• Dump in your dry ingredients (minus strawberries) and mix until well combined.
• Spray/grease your muffin pan well before filling with your batter.
• Bake at 350 F for about 15-18 minutes, or until golden.

Cool before eating… it’s hard to wait, I know. xx bianca