High Protein Lemon Poppy Seed Muffins
Elevate your snacking game with these High Protein Lemon Poppy Seed Muffins, a zesty and nutritious twist on a bakery classic. Packed with the goodness of vanilla whey protein powder and creamy non-fat Greek yogurt, these muffins offer a light, fluffy texture with an extra protein boost to keep you fueled throughout the day. Bursting with the fresh, tangy flavors of lemon juice and zest, and dotted with crunchy poppy seeds, they strike the perfect balance between wholesome and indulgent. Sweetened naturally with honey and easy to whip up in under 35 minutes, these muffins are ideal for meal prep, a post-workout snack, or a guilt-free breakfast treat. With 12 servings per batch, they’re both family-friendly and freezer-friendly, making them a versatile addition to your recipe repertoire.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Whey protein powder (vanilla)
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Greek yogurt (plain, non-fat)
- 0.5 cup Honey
- 2 large Eggs
- 0.25 cup Freshly squeezed lemon juice
- 1 tablespoon Lemon zest
- 2 tablespoons Poppy seeds
- 1 teaspoon Vanilla extract
- 0.25 cup Milk
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the all-purpose flour, protein powder, baking powder, baking soda, and salt.
In another bowl, stir together the Greek yogurt and honey until well combined.
Add the eggs to the yogurt mixture, one at a time, beating well after each addition.
Mix in the lemon juice, lemon zest, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, alternating with the milk, and stir until just combined. Be careful not to overmix.
Fold in the poppy seeds gently until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
2231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 626 mg | 208% | |
| Sodium | 2792 mg | 121% | |
| Total Carbohydrate | 235.2 g | 86% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 121.7 g | ||
| Protein | 250.3 g | 501% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 1471 mg | 113% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2225 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
