Raise your hand if you grew up loving a giant, moist, bakery style muffin for breakfast! I’m currently raising a hand while typing this, if you’re wondering. Ever since I was little, I’ve enjoyed a nice, fresh muffin over a donut any day. Something about a moist bottom layer paired with an even better cloud of yumminess pillowing over the top really made my brain happy. As you can probably tell, my obsession continues to this very day 😉
My favorite muffins were always of the butterscotch and lemon variety, but I was feeling ~zesty~ and decided to tackle the lemon side of things first. Here I present you with a healthy, plant-based take on a moist, fluffy, and most importantly, satisfying muffin to fill the gaping, muffin-shaped hole in my heart.
These little guys are packed with healthy fiber, carbs, and protein from the whole wheat flour. They also have healthy fats from the chia seed for added texture and satiation. They’re JUST sweet enough to make you feel like you’re having a treat, but they’re sweetened naturally with coconut sugar and cranberries, so there’s really nothing to feel guilty about!
As an added bonus, these muffins are perfectly tart, so they’re sure to wake you up in the morning and set you off to an energetic start. If you’re looking for more of distinct poppyseed flavor, feel free to sub in poppyseed for the chia seed in the “dry ingredient” portion.
Regardless of if you enjoy these muffins as a breakfast, snack, dessert, or include it in tonight’s midnight-munchies, you’re sure to enjoy every last bite!
Finally, if you end up making this I’d love to see your recreations! Be sure to tag me on Instagram @cookwithcourt and #cookwithcourt to share how you liked it 🙂