Lemon Poppyseed Protein Muffins Recipe – Elevate Your Breakfast!

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!

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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.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 12 muffins

Calories 160 kcal

Equipment

• 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

Ingredients

  

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

Instructions

 

• 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.
  

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Notes

• 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.

Nutritional Information (per muffin)

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!