Lemon Poppy Seed Protein Muffins
Lemon Poppy Seed Protein Muffins is a gluten free morn meal. This recipe makes 8 servings with 92 calories, 3g of protein, and 4g of fat each. For 49 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. A few people made this recipe, and 47 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. If you have agave, jamie eason's, xanthan gum, and a few other ingredients on hand, you can make it. It is brought to you by Amys Healthy Baking. With a spoonacular score of 13%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Blueberry Lemon Poppy Seed Protein Muffins, Lemon Poppy Seed Protein Pancakes, and Lemon Poppy Seed Protein Bars.
Servings: 8
Ingredients:
¼ c (60mL) agave
½ c (120mL) unsweetened vanilla almond milk
¾ tsp (2g) baking powder
¾ tsp (2g) baking soda
½ c + 2 tbsp (56g) coconut flour (measured correctly)
1 tbsp (14g) coconut oil or unsalted butter, melted
1 large egg, room temperature
2 tbsp (30mL) freshly squeezed lemon juice (about one medium)
1 tbsp (5g) lemon zest (about one medium)
¼ c (60g) plain nonfat Greek yogurt
1 tbsp (8g) poppy seeds
¼ tsp (2g) salt
1 tsp (5mL) vanilla extract
1 tsp (3g) xanthan gum
2 scoops (84g) Jamie Eason's Lean Body® for Her vanilla protein powder
Equipment:
muffin liners
oven
whisk
bowl
toothpicks
wire rack
frying pan
Cooking instruction summary:
Preheat the oven to 350F, and lightly coat 8 standard-sized muffin cups with nonstick cooking spray.Whisk together the coconut flour, xanthan gum, baking powder, baking soda, salt, poppy seeds, and lemon zest in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla. Stir in the Greek yogurt until no large lumps remain. Stir in the agave, lemon juice, and almond milk. Mix in the protein powder. Add in the coconut flour mixture, stirring until fully incorporated. Let the batter rest for 10 minutes.Divide the batter between the prepared muffin cups. Bake at 350F for 21-24 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before carefully turning out onto a wire rack.
Step by step:
1. Preheat the oven to 350F, and lightly coat 8 standard-sized muffin cups with nonstick cooking spray.
2. Whisk together the coconut flour, xanthan gum, baking powder, baking soda, salt, poppy seeds, and lemon zest in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla. Stir in the Greek yogurt until no large lumps remain. Stir in the agave, lemon juice, and almond milk.
3. Mix in the protein powder.
4. Add in the coconut flour mixture, stirring until fully incorporated.
5. Let the batter rest for 10 minutes.Divide the batter between the prepared muffin cups.
6. Bake at 350F for 21-24 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before carefully turning out onto a wire rack.
Nutrition Information:
covered percent of daily need
