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Lemon & Poppy Seed Protein Muffins

Welcome to the poppy seed protein muffin recipe! These muffins are used with oat milk, and a cereal blend that contains oats, chopped dates and banana flakes. However, you could always use regular rolled oats, vanilla whey and some chopped dates with a sweetener of choice. Furthermore, you could also use ground almonds instead or a combo of ground almonds and buckwheat flour if you would like a gluten free option. 


1/2 cup oats (or 3/8 cup of rolled oats + 1/8 cup of whey)
1/4 cup  pea protein powder

1 ripe banana

3/4 cup  liquid egg whites

1 tablespoon poppy seeds

1/2 cup cartoned coconut milk (or almond milk or rice milk)

2 tablespoons coconut flour

1 teaspoon baking powder
1 tablespoon lemon zest


Blend together and bake in an 170 C (338 F) oven for about 35 minutes inside some silicone or paper muffin cases

Texture wise, the muffins are amazing, pretty much perfect. They are soft, really light and perfectly cakey, just like a muffin should be. The poppy seeds added a nice crunch to them too and with the lemon, they are delicious.  Pecans would also work especially well in this recipe.

Macros per one muffin (out of 6):

13.4g protein
14g carbs (4.8g sugars)
3g fat (1.4g sat)
3.8g fibre 

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