Protein Lemon Poppy Seed Muffins
Moist and tender muffins bursting with bright lemon flavor and crunchy poppy seeds paired with protein-rich ingredients. These make a delicious, energizing breakfast or snack option perfect for a healthy start or afternoon boost.
Method
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Preheat your oven to 350°F (175°C).
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Using a non-stick spray, grease a 12-cup muffin pan and set aside.
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In a large bowl combine dry ingredients.
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In a medium bowl, whisk together wet ingredients. This can be done by hand or using a hand mixer.
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Add wet ingredients to the dry ingredient bowl and stir to combine (avoid over-mixing).
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Fill each muffin tin 3/4 of the way.
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Bake for 15-20 minutes. After baking, transfer to a wire rack to cool.
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Enjoy!
Nutrition Information
| Calories | 160kcal |
| Total Fat | 8g |
| Total Carbohydrates | 15g |
| Protein | 8g |
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Frequently Asked Questions
Can I use regular flour instead of oat and almond flour?
Yes, you can substitute with all-purpose flour but it will change the texture and lower the protein content. Consider adding extra protein powder to compensate.
What if I don't have poppy seeds?
You can substitute poppy seeds with chia seeds or sesame seeds for a similar crunch and nutritional boost.
Can I make these muffins vegan?
To make the recipe vegan, replace the eggs with flax or chia egg substitutes and use a plant-based yogurt alternative.
How do I know when the muffins are fully baked?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few dry crumbs, the muffins are done.
Can I freeze these muffins?
Yes, these muffins freeze well. Wrap tightly in plastic wrap and place in an airtight container for up to 3 months.
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