Healthy Lemon Poppy Seed Muffins

So I have this rule. 

Anything I make in my kitchen that is a dessert.... Has to be healthy. And I don't mean just saying like, Ohh I didn't use refined sugar so it's okay. Ahem, no. I have some food rules. That is for sure. As in... I don't ever have anything but whole wheat flour products.  Never will I eat white rice, or white pasta, etc. I'm a stickler. And there is more to it also than just being 'whole wheat'. MEH, that is a whole other post. Haha. Bottom line read your ingredients before you buy. And I have completely gone off on a tangent haven't I ! Geez. OK. Back to what I was saying about my desserts are super healthy. Almost to the point where I will jeopardize the consistency of what that specific dessert is supposed to be like. But hey- it still tastes great and has way less bad stuff! Like these bad boy muffins.

I wanted muffins badly yesterday morning. But no, I'm not gonna put a huge amount of sugar and maple syrup or whatever. I think thats crazy and unnecessary. So I don't do it! And by the way- the boyfriend loved them. SO thats alright, alright, alright then! 


THE DAILY KALE'S LEMON POPPY SEED MUFFINS

• 2 cups whole wheat pastry flour (or gluten free)
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp. pink salt
• 2 tbsp. poppy seeds
• 2 chia or flax eggs
• 3 tbsp. lemon juice
• 1/2 cup almond milk
• 1/4 cup unsweetened apple sauce
  

DIRECTIONS

1. Preheat oven to 375
2. Mix wet ingredients together.
3. In a separate bowl mix dry ingredients. Then mix wet & dry together and stir.
4. Grease muffin pan with coconut oil. 
5. Bake for 10-15 minutes.