Made this recipe on a whim and the flavor in these muffins seriously is on another level!
They are so flavorful, soft, and moist (sorry for that word)… and can be made super healthy with some quick swaps. Using olive oil instead of butter should give it the same texture and eliminate some of those saturated fats.
Also, using greek yogurt just enhanced the texture and prevented them from drying out, which usually happens when making things with whey protein powder.
Enjoy!!
Protein Packed Lemon Poppyseed Muffins
Moist and fluffly lemon poppy seed muffins with a tangy lemon glaze. Easy to prepare and super quick to bake!
Servings: 12 Muffins
Equipment
- Non-stick muffin pan
Ingredients
- 1 Cup All purpose or Whole Wheat Flour
- 1/2 Cup Whey Protein Powder (Vanilla)
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 cup Melted Butter or Olive oil
- 3/4 cup Coconut Sugar
- 2 Eggs
- 2 tbsp Lemon Zest
- 2 Lemons Juiced
- 1 Cup Vanilla Greek Yogurt
- 1/2 tbsp Poppy seeds
Lemon Glaze
- 1 cup Powdered Sugar
- 1-2 tbsp Lemon Juice
Instructions
- Preheat oven to 375 degrees and grease a non-stick muffin tin
- In a medium bowl, whisk together flour, whey protein powder, baking soda, and salt
- In a separate bowl, mix together the melted butter and sugar. Add the eggs and mix. Mix the lemon juice, greek yogurt, and lemon zest.
- Mix wet and dry ingredients then fold in the poppy seeds
- Fill muffin tin, about halfway with muffin batter and bake for 13-15 minutes until a toothpick comes out clean when inserted
Lemon Glaze
- Mix together the powdered sugar and lemon juice until desired consistency and color is achieved. Glaze over the top of the cooled muffins.
