Low Carb Lemon Poppy Seed Protein Muffins

Name: Low Carb Lemon Poppy Seed Protein Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serving
Ingredients: 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); 1/4 tsp salt; 1 Tbsp poppy seeds; 1 medium lemon; 1 large egg; 1 Tbsp coconut oil (15g); 1 tsp vanilla extract (5g); 1/4 cup plain Greek yogurt (60g); 1/4 cup maple syrup (60g); 2 Tbsp lemon juice (15g); 3/4 cup milk (180g); 6 Tbsp all-purpose flour (45g); 1/4 cup sugar (48g); 3 Tbsp unsalted butter

User Reviews

4.9

57 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
8
Calories
94 kcal
Course
Breakfast
Cuisine
American

Low Carb Lemon Poppy Seed Protein Muffins

Heidi Hunt

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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

Servings

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

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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%)