Hello friends.

I'm back with another yummy and healthy recipe. And yes, it's a breakfast recipe. If you haven't been able to tell, I quite enjoy breakfast. It's a vital meal for fueling your body for the day ahead. So it's important that we eat the right things.

Just because we're eating clean doesn't mean we can't have a tasty breakfast. Take muffins, for instance. Who doesn't love muffins? Light fluffy little bits of heaven. But depending on what type of muffin you choose, you can be nomming down on something really unhealthy - packed with tons of sugar and other yucky things we don't want. No thank you!

Do you like lemon poppyseed muffins? I like lemon poppyseed muffins. They're light and refreshing with the flavors of spring and summer. These muffins, too, can fall culprit to being packed with sugar. So I set out to make a clean version. As the name suggests, these lemon chia muffins use chia seed in place of poppy seed. Because I happen to love chia seed and they are relatively the same consistency as poppy seeds. And also because I had some handy in my kitchen already. Plus they are loaded with health benefits. I also used my staple lemon juice here: Isaiah's Garden Lemon Life. I highly recommend you use this lemon juice for its purity and the health benefits it provides. You can read more about it on the Isaiah's Garden website.

Everything comes together to make a yummy muffin that is sure to make your tummy happy and start your day off on the right foot. The lemon flavor is subtle, not overpowering. Even my roommate who doesn't generally go for lemon-flavored things enjoyed them.

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~ Ingredients ~

Makes 24 regular-sized muffins (or 12 large muffins)

1½ c. oat flour
1¼ c. unsweetened almond milk
¼ c. applesauce (all natural, no sugar added)
¼ c. non-fat plain Greek yogurt
¼ c. coconut oil (melted)
2 egg whites
½ tsp. salt
2½ tsp. baking powder
1 tsp. baking soda
¾ c. stevia
2 Tbsp. chia seed
3 Tbsp. lemon juice (I used Isaiah's Garden Lemon Life)
Uncooked rolled oats to top (optional)

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~ Directions ~

Preheat oven to 350°. Line a 2 twelve-cup muffin pan with cupcake liners.

In a large bowl, combine oat flour, salt, baking powder, baking soda, stevia and chia seed. Set aside.

In a separate bowl, using an electric mixer, combine coconut oil and egg whites. Add almond milk, applesauce, Greek yogurt and lemon juice, mixing until incorporated.

Boba Fett was checking in on the action.
Slowly add the dry ingredients a little at a time, mixing well between each addition, until the batter is smooth.

Spoon about ¼ c. of the batter into each of the 24 cups of the muffin pan (lined). Top each with a sprinkle of oats, if desired. Bake for 25-30 minutes, or until fork inserted into the middle of the cakes come out clean.

Note: To make 12 larger muffins use a 12-cup muffin pan and spoon about 1/2 c. of the batter into each cup. You may also need to bake for a few minutes longer. Watch the muffins to make sure they don't overcook.

Best served warm. Store any leftovers.