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Healthy Lemon Poppyseed Protein Muffins Recipe

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4.1 from 79 reviews

  • Author: Diane
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Diet: Gluten Free

Description

These Healthy Lemon Poppyseed Protein Muffins are a delicious, gluten-free, and dairy-free option packed with protein and zesty lemon flavor. Perfectly moist and fluffy, they feature almond flour, vanilla protein powder, and a fresh lemon glaze made with coconut butter. Ideal for a nutritious breakfast or snack, these muffins combine the natural sweetness of raw honey with a refreshing burst of lemon.

Ingredients

Muffins

  • 2 cups almond flour
  • ½ cup vanilla protein powder (I used Ritual)
  • 4 tablespoons poppy seeds
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 4 pasture-raised eggs
  • ½ cup unsweetened almond milk
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons lemon zest
  • 4 tablespoons raw honey or pure maple syrup
  • 2 teaspoons vanilla extract
  • 4 tablespoons melted coconut oil

Lemon Glaze

  • 2 tablespoons fresh lemon juice
  • 2.5 tablespoons melted coconut butter (for a creamy, dairy-free glaze)
  • 1 tablespoon raw honey or pure maple syrup (adjust for sweetness)
  • Zest of 1 lemon for garnish (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the muffins.
  2. Prepare Muffin Tin: Line a muffin tin with 12 liners to prevent sticking and ensure easy removal.
  3. Mix Dry Ingredients: In a large bowl, whisk together almond flour, vanilla protein powder, poppy seeds, baking powder, and sea salt until well combined.
  4. Mix Wet Ingredients: In a separate bowl, whisk together pasture-raised eggs, unsweetened almond milk, fresh lemon juice, lemon zest, raw honey (or maple syrup), vanilla extract, and melted coconut oil until smooth.
  5. Combine Ingredients: Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined to avoid overmixing.
  6. Fill Muffin Liners: Divide the batter evenly among the 12 muffin liners in the prepared muffin tin.
  7. Bake Muffins: Bake for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and let the muffins cool completely.
  8. Prepare Lemon Glaze: In a small bowl, whisk together fresh lemon juice, melted coconut butter, and raw honey (or maple syrup) until smooth and pourable. Add a little more lemon juice if glaze is too thick.
  9. Glaze Muffins: Once muffins are completely cool, drizzle the lemon glaze evenly over each muffin.
  10. Garnish and Set: Sprinkle with additional lemon zest if desired. Allow the glaze to set for about 5 minutes.
  11. Serve and Enjoy: Enjoy your healthy lemon poppyseed protein muffins as a nutritious snack or breakfast treat.
  12. Storage: Store muffins in an airtight container at room temperature for 1–2 days, refrigerate for up to 5 days, or freeze unglazed muffins for up to 2 months. Thaw overnight or warm before serving.

Notes

  • Use pasture-raised eggs for best flavor and nutrients.
  • Ensure muffins are completely cool before glazing to prevent melting the glaze.
  • Adjust sweetness in the glaze by adding more or less honey or maple syrup to taste.
  • Gluten-free and dairy-free, making these muffins suitable for many dietary needs.
  • Freezing muffins without glaze helps preserve texture; add glaze after thawing.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/healthy-lemon-poppyseed-protein-muffins-recipe/