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The
first
time
I
made
these
Lemon
Poppyseed
Protein
Muffins,
I
was
craving
something
sweet
but
still
healthy.
I
love
lemon
desserts,
so
I
thought,
why
not
mix
them
with
some
protein
powder
and
see
what
happens?
As
they
baked,
my
kitchen
smelled
like
a
lemon
dream!
These
Lemon
Poppyseed
Protein
Muffins
are
a
perfect
blend
of
refreshing
citrus
and
wholesome
ingredients,
ideal
for
a
healthy
snack
or
breakfast
on-the-go.
They’re
packed
with
protein
thanks
to
whey
and
Greek
yogurt,
providing
a
nutritious
boost
that
will
keep
you
full.
Also,
the
combination
of
almond
and
oat
flour
keeps
them
gluten-free!
Serve
them
with
a
cup
of
tea
or
enjoy
them
post-workout
for
a
quick
energy
bite.
You
may
also
like: Healthy
Homemade
S’mores
Easy
and
Tasty
Recipes!
Lemon
Poppyseed
Protein
Muffins
Packed
with
protein
from
whey
and
Greek
yogurt,
they’re
gluten-free,
thanks
to
the
combination
of
almond
and
oat
flour.
These
muffins
are
not
only
light
and
fluffy
but
also
filling,
keeping
you
energized
throughout
the
day.
Enjoy
them
with
a
cup
of
tea
or
as
a
post-workout
treat.
-
12-cup
muffin
pan -
2
Mixing
bowls
(1
large,
1
medium) -
1
Whisk -
Measuring
cups
and
spoons -
1
Microplane
or
zester
(for
lemon
zest) -
1
Wire
rack
(for
cooling) -
1
Optional:
Electric
hand
mixer
Dry
Ingredients:
-
¾
cup
oat
flour -
¾
cup
almond
flour -
½
cup
vanilla
whey
protein
(e.g.,
Vital
Proteins) -
2
tablespoons
tablespoons
poppy
seeds -
1
teaspoon
baking
powder -
1
teaspoon
baking
soda
Wet
Ingredients:
-
1
tablespoon
lemon
zest
(from
about
1
large
lemon;
increase
to
2
tablespoons
for
more
lemon
flavor) -
⅓
cup
honey -
½
cup
nonfat
Greek
yogurt -
¼
cup
coconut
oil
melted -
3
large
eggs -
2
tablespoons
fresh
lemon
juice
(from
about
1
large
lemon) -
1
teaspoon
vanilla
extract
-
Preheat
Oven:
Preheat
your
oven
to
350°F
(175°C).
Grease
a
12-cup
muffin
pan
with
melted
coconut
oil
or
line
with
muffin
liners. -
Mix
Dry
Ingredients:
In
a
large
bowl,
whisk
together
oat
flour,
almond
flour,
vanilla
whey
protein,
poppy
seeds,
baking
powder,
and
baking
soda
until
well
combined. -
Prepare
Wet
Ingredients:
In
a
medium
bowl,
whisk
together
lemon
zest,
honey,
Greek
yogurt,
melted
coconut
oil,
eggs,
lemon
juice,
and
vanilla
extract
until
smooth. -
Combine
Mixtures:
Gradually
add
the
wet
ingredients
to
the
dry
ingredients.
Stir
until
just
combined—avoid
overmixing.
Evenly
distribute
the
batter
into
the
muffin
pan,
filling
each
cavity
about
¾
full. -
Bake:
Place
the
muffin
pan
in
the
oven
and
bake
for
15-20
minutes,
or
until
a
toothpick
inserted
into
the
center
comes
out
clean. -
Cool:
Let
the
muffins
cool
in
the
pan
for
5
minutes,
then
transfer
them
to
a
wire
rack
to
cool
completely.
Serve
warm
or
store
for
later
use.
-
Boost
the
lemon
flavor
by
adding
more
zest
or
a
few
drops
of
lemon
extract. -
Ensure
fluffy
muffins
by
not
overmixing
the
batter;
it
can
make
the
muffins
dense. -
For
dairy-free
options,
substitute
the
Greek
yogurt
with
a
plant-based
alternative
and
use
a
dairy-free
protein
powder.
These
muffins
freeze
well!
Store
them
in
an
airtight
container
or
freezer
bag
for
up
to
3
months.
To
reheat,
microwave
a
frozen
muffin
on
50%
power
for
30-60
seconds.
Nutritional
Information
(per
muffin)
|
Nutrient |
Amount per Muffin |
| Calories |
160 kcal |
| Carbohydrates | 15g |
| Protein | 8g |
| Fat | 8g |
| Fiber | 2g |
| Sugar | 8g |
The
Bottom
Line
When
I
took
that
first
bite,
I
was
hooked.
The
muffins
were
soft,
tangy,
and
perfect
for
a
quick,
energizing
snack.
I
even
brought
a
batch
to
the
gym,
and
my
friends
devoured
them—no
one
believed
they
were
homemade and healthy!
Now,
they’re
my
go-to
treat
when
I
want
something
delicious
and
guilt-free!
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