Flourless Lemon Poppy Seed Protein Muffins
A healthy, protein-packed muffin that's zesty and filling, perfect for a grab-and-go breakfast.
Servings: 12 muffins
Calories: 120kcal
Ingredients
Wet Ingredients
- 3 large Eggs For structure
- 1 cup Greek yogurt or skyr For moisture and extra protein
- 1 scoop Vanilla protein powder Whey or a whey blend works easiest
- 2 tablespoons Lemon zest Do not skip the zest
- 2 tablespoons Lemon juice Fresh is best
Dry Ingredients
- 1 tablespoon Poppy seeds
- 1 teaspoon Baking powder
- 1 pinch Salt
- 1/3 cup Sweetener Maple syrup, honey, or a zero-calorie option
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin pan with liners.
- In a large bowl, whisk together the eggs, Greek yogurt, protein powder, lemon zest, and lemon juice.
Mixing
- In another bowl, combine the poppy seeds, baking powder, salt, and sweetener.
- Stir the dry ingredients into the wet ingredients until just combined.
- Let the batter sit for about 2 minutes so the protein powder can hydrate.
Baking
- Scoop the batter into the prepared muffin pan.
- Bake for 18-20 minutes until the tops look set and a toothpick comes out mostly clean.
- Cool before serving; they taste better once cooled.
Notes
These muffins are best after fully cooled. Store in the fridge for up to 5 days, or freeze for longer storage. To reheat, microwave for 15-20 seconds.