Share Post:
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
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.
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)
| 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!
