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Delicious Lemon Poppyseed Protein Muffins on a wooden table

Lemon Poppyseed Protein Muffins

Deliciously light and airy muffins packed with protein, citrusy lemon flavor, and the crunch of poppy seeds. Perfect for breakfast or a healthy snack!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour
  • 1/2 cup protein powder (vanilla or unflavored)
  • 1/4 cup poppy seeds
  • 1/4 cup coconut sugar or sweetener of choice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 3 large eggs
  • 1/4 cup unsweetened applesauce
  • 1/4 cup lemon juice
  • Zest of 1 lemon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with oil.
  2. In a large mixing bowl, combine the almond flour, protein powder, poppy seeds, coconut sugar, baking soda, baking powder, and salt. Whisk them together until thoroughly blended.
  3. In another bowl, whisk the eggs, applesauce, lemon juice, and lemon zest until smooth.
  4. Pour the wet mixture into the dry ingredients. Stir gently until just combined, being careful not to over-mix.
  5. Evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 full.
Baking
  1. Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For substitutions, oat flour or other nut flours can be used. Keep an eye on the muffins after 15 minutes, as ovens can vary significantly. Avoid over-mixing the batter to prevent dense muffins. Store in an airtight container at room temperature for 2-3 days, refrigerate for up to a week, or freeze for up to three months. To reheat, microwave for 20-30 seconds or bake at 350°F for 5 minutes.