Lemon, Poppyseed, Oat and Coconut Muffins

A healthy twist on our coconut cake. Great for breakfast on the run. Bake a batch of these muffins in advance and freeze.

You will need: 

1/3 cup gluten free oats 
1/3 cup milk of your choice
400g Summer Hill Pantry Coconut Cake Mix

200mL yogurt
1/2 cup coconut oil - melted
2 eggs
Juice and zest of one lemon 
1 tablespoon poppy seeds
pulp of 2 passion fruit (optional - but delish)

Instructions

Preheat oven to 180 C. Fill muffin trays with patty pans.

Combine oats and milk in a bowl and allow to sit until needed.  

Combine yogurt, lemon juice, eggs and coconut oil in a bowl. Whisk for 60 seconds, until bubbles form. Mix through oat mixture. Fold in cake mix, poppy seeds, lemon zest and passion fruit pulp and mix until just combined. Divide between large muffin trays and bake for 25-30 minutes. 

Enjoy!