
Low Carb Lemon Poppy Seed Protein Muffins
User Reviews
4.9
57 reviews
Excellent

Low Carb Lemon Poppy Seed Protein Muffins
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These Low Carb Lemon Poppy Seed Protein Muffins are so fresh, light, and fluffy! They taste like sunshine in bite-size form and they're the perfect low carb, low calorie breakfast or snack you'll want to make again and again!
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Ingredients
Dry
- 1/2 cup vanilla protein powder (62g)
- 1/2 cup coconut flour (56g)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp xanthan gum (2g) optional for binding
- 1/4 tsp salt
- 1 Tbsp poppy seeds
- 1 medium lemon zested
Wet
- 1 large egg
- 1 Tbsp coconut oil (15g) melted
- 1 tsp vanilla extract (5g)
- 1/4 cup plain Greek yogurt (60g)
- 1/4 cup maple syrup (60g)
- 2 Tbsp lemon juice (15g) freshly squeezed
- 3/4 cup milk (180g) (I used almond)
Crumble
- 6 Tbsp all-purpose flour (45g) GF if needed
- 1/4 cup sugar (48g) (or substitute)
- 3 Tbsp unsalted butter cold, cut into small cubes
Instructions
- Make the crumble by combining the flour, sugar and butter in a bowl. Use two forks to cut the butter in. Place in the fridge until needed.
- Add the dry ingredients to a bowl and whisk together.
- In a separate bowl, whisk the egg, coconut oil, and vanilla. Mix in the rest of the wet ingredients.
- Add the dry ingredients to the wet ingredients and fold until just combined.
- Transfer the batter to the 8 muffin cups. Top each muffin with 2 spoonfuls of the crumble. Allow batter to sit for 10 minutes while oven preheats to increase fluffiness.
- Preheat the oven to 425 F. Line 8 muffin cups with cupcake liners or grease with nonstick cooking oil.
- Bake for 5 minutes at 425 F, then lower to 350 F while the muffins are still in the oven and bake for another 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- If you wish to make a glaze, whisk together 1/2 cup powdered sugar, 1 tablespoon fresh lemon juice and 1-2 teaspoons milk until smooth. Drizzle over muffins immediately.
Equipments used:
Notes
- To store: store leftover muffins in an airtight container in the fridge for 4-5 days. Or freeze (in a large baggie with all the air removed) for up to 4 months. Defrost in the fridge overnight or by leaving on the counter for 10-20 minutes.
Nutrition Information
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Serving
1muffin (55g)
Calories
94kcal
(5%)
Carbohydrates
5.7g
(2%)
Protein
8.6g
(17%)
Fat
3.8g
(6%)
Saturated Fat
2.6g
(13%)
Fiber
2.6g
(10%)
Sugar
0.7g
(1%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 94 kcal
% Daily Value*
Serving | 1muffin (55g) | |
Calories | 94kcal | 5% |
Carbohydrates | 5.7g | 2% |
Protein | 8.6g | 17% |
Fat | 3.8g | 6% |
Saturated Fat | 2.6g | 13% |
Fiber | 2.6g | 10% |
Sugar | 0.7g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
57 reviews
Excellent
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