Lemon Poppyseed Protein Muffins

Lemon Poppyseed Protein Muffins are the perfect balance of bright citrus flavor and delightful crunch. These muffins are not only delicious but also packed with protein, making them an excellent choice for breakfast or a snack. With the zesty flavor of lemon and the unique texture of poppy seeds, they are bound to become a new favorite. Enjoy them fresh from the oven or as a quick grab-and-go option throughout the week!

Recipe Information

• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Servings: 12 muffins
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 120
• Protein: 7g
• Carbohydrates: 8g
• Fat: 4g
• Fiber: 2g
• Sugar: 2g
• Sodium: 180mg

Why Make This Lemon Poppyseed Protein Muffins

These Lemon Poppyseed Protein Muffins are not only delicious but also nutritious, providing a guilt-free treat that helps fuel your day. The muffins are high in protein, thanks to the cottage cheese and whey protein powder, making them perfect for post-workout recovery or a healthy breakfast option. The bright flavor of lemon lifts your mood, while the poppy seeds add an appealing crunch. Plus, they are easy to make and can be stored for later, making them a practical choice for busy individuals or families.

How to Make Lemon Poppyseed Protein Muffins

Making these muffins will be a breeze with simple steps that you can follow easily. Gather your ingredients, follow the instructions, and you’ll have a batch of delightful muffins ready to enjoy!

Ingredients:

• 1 cup cottage cheese
• 3 large eggs
• 1/2 cup granular sweetener (like erythritol-based)
• 1 3/4 cup almond flour
• 1/2 cup whey protein powder (vanilla or unflavored)
• 2 tsp baking powder
• 1/4 tsp salt
• Zest of one lemon
• 3 tbsp fresh lemon juice
• 1 1/2 tbsp poppyseeds

Directions:

• Step 1: Preparation

  Preheat your oven to 325°F (160°C). Line a standard 12-cup muffin pan with silicone or parchment liners.

• Step 2: Mixing

  In a blender, combine the cottage cheese, eggs, and sweetener. Blend until the mixture is completely smooth and creamy.

• Step 3: Incorporating Dry Ingredients

  Next, add the almond flour, protein powder, baking powder, and salt to the blender. Blend again until all dry ingredients are fully incorporated into the wet mixture.

• Step 4: Adding Flavor

  Stir in the fresh lemon zest and lemon juice. If the batter feels too thick, you can add an extra tablespoon of liquid (like water or almond milk) at a time until it’s a thick, pourable consistency.

• Step 5: Folding in Poppy Seeds

  Gently fold the poppy seeds into the batter by hand. Avoid blending them to keep their texture intact.

• Step 6: Baking

  Divide the batter evenly among the 12 prepared muffin cups, filling each almost to the top. Bake for 25 to 30 minutes, or until the muffin tops are nicely puffed and feel firm when gently touched.

• Step 7: Cooling

  Let the muffins cool in the pan for about 15-20 minutes, then carefully remove them from their liners. This helps prevent sticking as they cool further. Enjoy your bright and healthy muffins!

How to Serve Lemon Poppyseed Protein Muffins

These muffins can be enjoyed warm or at room temperature. They pair wonderfully with a smear of cream cheese or a dollop of yogurt. Serve them with a hot cup of tea or coffee for a perfect breakfast or snack.

How to Store Lemon Poppyseed Protein Muffins

To keep your muffins fresh, store them in an airtight container in the refrigerator for up to one week. For longer storage, freeze them in a freezer-safe bag for up to three months. Simply thaw at room temperature or warm them in a microwave for a quick snack.

Expert Tips for Perfect Lemon Poppyseed Protein Muffins

• Choose Fresh Ingredients: Make sure to use fresh lemon juice and zest for the best flavor.
• Avoid Overmixing: Be gentle when folding in the poppy seeds to maintain their texture.
• Customize Sweetness: Adjust the amount of sweetener according to your preference. If you like your muffins sweeter, you can add a bit more.
• Check Doneness: Insert a toothpick into the center of a muffin; it should come out clean when they are done baking.

Delicious Variations

• Add Fruits: Mix in some blueberry or cranberry for a fruity twist.
• Alternate Flours: Use coconut flour instead of almond flour if you prefer a gluten-free option.
• Spices: Add a sprinkle of cinnamon or nutmeg to enhance the flavor profile.

Frequently Asked Questions

• Can I use a different type of sweetener?
  Yes, you can substitute with honey, maple syrup, or any granulated sweetener you prefer. Just adjust the quantity as needed.

• Can I prepare the batter ahead of time?
  Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours before baking.

• What can I use instead of cottage cheese?
  Greek yogurt is an excellent substitute if you want a creamier texture.

• How can I make these muffins vegan?
  Swap the eggs for flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg) and use plant-based yogurt instead of cottage cheese.

• What if the muffins are too dry?
  Make sure not to overbake them. If they are already baked and appear dry, you can serve them with a bit of yogurt or a drizzle of honey to add moisture.

Conclusion

Lemon Poppyseed Protein Muffins are a delightful treat that brings together taste and nutrition in an easy-to-make format. Whether you’re enjoying them for breakfast or as a healthy snack, they are bound to satisfy your cravings and provide a boost of energy. Try this recipe, and you’ll be looking forward to your next batch in no time! Happy baking!

Lemon Poppyseed Protein Muffins

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• Author: lydia
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Diet: High Protein

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Description

Delicious and nutritious muffins packed with protein, bright citrus flavor, and delightful crunch, perfect for breakfast or a snack.

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Ingredients

Scale 1x2x3x

• 1 cup cottage cheese
• 3 large eggs
• 1/2 cup granular sweetener (like erythritol-based)
• 1 3/4 cup almond flour
• 1/2 cup whey protein powder (vanilla or unflavored)
• 2 tsp baking powder
• 1/4 tsp salt
• Zest of one lemon
• 3 tbsp fresh lemon juice
• 1 1/2 tbsp poppyseeds

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Instructions

1. Preheat your oven to 325°F (160°C). Line a standard 12-cup muffin pan with silicone or parchment liners.
2. In a blender, combine the cottage cheese, eggs, and sweetener. Blend until smooth and creamy.
3. Add almond flour, protein powder, baking powder, and salt to the blender. Blend until incorporated.
4. Stir in lemon zest and lemon juice. Adjust consistency as needed with extra liquid.
5. Gently fold the poppy seeds into the batter by hand.
6. Divide the batter evenly among the 12 muffin cups and bake for 25-30 minutes until tops are firm.
7. Let cool in the pan for 15-20 minutes before removing.

Notes

Store in an airtight container in the fridge for up to one week or freeze for up to three months.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 120
• Sugar: 2g
• Sodium: 180mg
• Fat: 4g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 60mg