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Lemon poppyseed muffins have long been a beloved choice among breakfast and snack enthusiasts. Their bright, zesty flavor combined with the delightful crunch of poppy seeds makes them a standout option, appealing to those who enjoy a touch of freshness in their baked goods. Whether you’re savoring them with your morning coffee or grabbing one on-the-go for a mid-afternoon pick-me-up, lemon poppyseed muffins offer both flavor and comfort. However, traditional recipes often fall short in the health department, relying heavily on refined sugars and flours. That’s where our Bright & Zesty Lemon Poppyseed Protein Muffins come in.

Lemon Poppyseed Protein Muffins

Discover the joy of baking with our Bright & Zesty Lemon Poppyseed Protein Muffins! Bursting with fresh lemon flavor and crunchy poppy seeds, these muffins are not only a delightful treat but also a healthy option packed with protein. Made with wholesome ingredients like whole wheat and almond flour, Greek yogurt, and sweetened naturally, they're perfect for breakfast, snacks, or post-workout recovery. Enjoy a guilt-free indulgence that supports your active lifestyle while satisfying your taste buds. Try this recipe and make these muffins a staple in your kitchen!
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Ingredients
  

1 cup whole wheat flour

1/2 cup almond flour

1/4 cup vanilla protein powder (choose either whey or plant-based)

1/4 cup granulated sweetener (options include stevia, monk fruit, or sugar)

2 tablespoons poppy seeds

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup plain Greek yogurt (unsweetened)

1/2 cup unsweetened almond milk

2 large eggs

Zest of 1 large lemon (about 1 tablespoon)

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a 12-cup muffin pan with paper liners or a light spray of non-stick cooking spray to prevent sticking.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, almond flour, vanilla protein powder, sweetener, poppy seeds, baking soda, baking powder, and salt until the mixture is well combined and free of lumps.

      Combine Wet Ingredients: In another bowl, mix together the plain Greek yogurt, unsweetened almond milk, two large eggs, lemon zest, fresh lemon juice, and vanilla extract. Whisk until you achieve a smooth, creamy consistency.

        Combine Mixtures: Pour the wet ingredients into the bowl containing the dry mixture. Using a spatula, gently fold the two mixtures together until just combined. Be cautious not to overmix; it’s okay if the batter has a few lumps.

          Fill the Muffin Pan: Using a spoon or cookie scoop, evenly distribute the batter into each muffin cup of the prepared pan, filling them about three-quarters full to allow for rising.

            Bake: Place the filled muffin pan in the preheated oven. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.

              Cool the Muffins: Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely, allowing air to circulate.

                Serve and Enjoy: These delightful muffins are best served warm or at room temperature. They make an excellent breakfast option, a nutritious post-workout snack, or a refreshing treat at any time of the day!

                  Prep Time: 15 minutes | Total Time: 37 minutes | Servings: 12 muffins

                    Presentation Tips: Serve the muffins on a colorful plate, garnished with a sprinkle of additional poppy seeds and a few slices of lemon for a pop of color and extra zest!