Lemon chia poppy seed muffins - Gluten free

I've recently been working with some lovely people with interesting food allergies. It really is great because it's been a long time since I've experimented with recipes and its inspired me to start creating and baking again because I really love doing it.

I'm always one to try and come up with the healthiest alternatives, and lately I've really been enjoying good old fashioned whole grain rolled oats. I soak them overnight and put them in smoothies, I blend them into "flour", make oat milk with water and ground oats...

The possibilities are endless but the best bit is they are soooo good for you check out what the worlds healthiest food site has to say about oats

http://www.whfoods.com/genpage.php/genpage.php?tname=foodspice&dbid=54

Also these are not very sweet so feel free to add extra honey/maple syrup/whatever sugar you like:

2 large lemons

1/2 cup liquid honey or maple syrup 

3 cups oat flour (blend any rolled oats, i use whole grain)

4 tsp baking soda

1/2 tsp salt

2 tsp pure vanilla extract

2 Tbsp ground flaxseeds + 6 Tbsp water (egg replacement)

3 Tbsp oil

1/2 cup coconut cream

3 Tbsp chia seeds

2 Tbsp poppy seeds

1. Preheat the oven to 180 degrees. Combine the lemon zest and honey in a medium      mixing bowl. Add the flour, baking soda and salt, stir to combine.
2. In a separate bowl, whish the lemon juice, vanilla, flaxseeds and water, oil, coconut cream, chia seeds and poppy seeds. Add the wet ingredients to the dry ingredients, stir until just combined.
3. Pour batter into greased muffin tins, you should be able to get 8 large muffins. Bake for 12-15 minutes or until the tops spring back when touched.