Indulge in these delectable Healthier Lemon Poppy Seed Protein Muffins! Crafted without any added sugars and replacing excess butter with yogurt, these jumbo, bakery-style treats are a delightful twist on the classic. Loaded with protein, flavours of lemon and poppy seed, and luscious white chocolate chunks that melt in every bite, these muffins boast a generous 10g of protein per serving. You will never be able to tell these decadent muffins are a healthier alternative, and the best part? They are banana free!
Why you will love my Lemon Poppy Seed Protein Muffins
While most Lemon Poppy Seed Muffins are packed with sugar and butter, my version is free from refined sugars, and uses yogurt and a reduced amount of butter to keep it super moist and fluffy. No bananas used in this recipe either, because these are not banana bread flavoured muffins.
Packed with 10g protein each, these muffins provide a satisfying energy boost that will keep you feeling fueled throughout the day. Plus, they are incredibly easy to make and are baked in under 30 minutes.
The addition of protein powder packs flavour and protein and you will never be able to tell, they are not dry, chalky or dense. The texture of these muffins are amazing and you’ll never be able to tell they are healthier.
Whether you’re seeking a nourishing dessert or a delightful afternoon snack, my Lemon Poppy Seed Muffins are bound to become a cherished favorite in your kitchen.
Macros for Lemon Poppy Seed Protein Muffins
Per Muffin (8):
Calories: 200
Carbohydrates: 17g
Protein: 10g
Fat: 9g
More healthier muffin recipes to try
Ingredients and Substitutions for Lemon Poppy Seed Protein Muffins
Flour- All purpose, can sub for oat flour or gluten free flour
Protein Powder- I use the Vanilla Buttercream Protein from MacroMike. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!). Can use whey or any other flavours
Baking Powder
Baking Soda- using both baking powder and soda ensures the muffins rise well and maintains fluffiness
Zero Calorie Granulated Sweetener– I use a zero calorie natural sweetener from Natvia, sub for normal granulated brown or white sugar
Greek Yogurt/Protein Yogurt- I use YoPRO Vanilla Protein Yogurt, plain yogurt will work
Vanilla- for flavour
Lemon Extract- extra lemon flavour, optional
Light Butter- Can substitute with normal butter or vegan butter
Egg- can sub for a flax egg or extra 70g yogurt
Milk + 2 lemons juiced- I use a high protein, low fat milk but you can use a plant milk. Adding the lemon juice adds lemon flavour but also will turn the milk into “buttermilk” due to the added acidity. This helps with the fluffiness and texture
Poppy Seeds- duh
Lemon Zest- Adds extra lemon flavour
White Chocolate Chips- I use sugar free white chocolate chips, you can use normal chocolate chips, dark chocolate chips, vegan or even chocolate chunks
Baking Tips
- Room Temperature Ingredients: Allow ingredients like eggs and milk to come to room temperature before using them. This promotes even mixing and better incorporation of ingredients.
- Gentle Mixing: When combining wet and dry ingredients, avoid overmixing. Overmixing can lead to dense and tough muffins. Mix until the ingredients are just incorporated to maintain a tender crumb.
- Fold in Chocolate: When adding the mix ins, gently fold them into the batter using a spatula. This prevents overmixing and ensures even distribution of chocolate throughout the muffins.
- Let batter sit in the fridge: From 30 minutes to overnight, this helps the flour to absorb more moisture, resulting in a thicker batter. A slightly thicker batter can help muffins maintain their shape and rise more evenly.
- Proper Filling: Use an ice cream scoop or a spoon to evenly fill the muffin cups. This ensures consistent muffin sizes and even baking.
- Bake at 220c for the first 5 minutes: Baking muffins at a higher temperature initially before lowering the temperature can result in better muffins with a desirable texture and appearance
- Cooling Time: Allow your muffins to cool in the pan for about 5-10 minutes after baking. Then, transfer them to a wire rack to cool completely. This prevents them from becoming soggy due to trapped steam.
How to store Lemon Poppy Seed Protein Muffins
Room temperature: Place the cooled muffins in an airtight container and store for 1-2 days
Fridge: Place the cooled muffins in an airtight container and store for 3-5 days.
Freezer: If you want to store muffins for an extended period (up to 3 months), freezing is a great option. Wrap each muffin individually in plastic wrap or aluminum foil, then place them in an airtight freezer-safe bag. Thaw frozen muffins at room temperature or gently reheat them in the oven or microwave.
The Best Lemon Poppy Seed Protein Muffins
Ingredients
- 50 g light butter melted and cooled slightly
- 75 g yogurt
- 1 egg
- 3/4 cup milk 180ml + lemon juice to make buttermilk (you can use a light higher protein milk or a plant-based option)
- 2 lemons juiced + zest
- 1 tsp vanilla
- 1 tsp lemon extract optional
- 100 g granulated sweetener A zero calorie sweetener was used in this recipe, or you can use normal sugar/brown sugar/monkfruit OR a mix of both sweeteners
- 140 g flour can sub for oat flour
- 60 g vanilla protein powder see notes, can sub for flour
- 1 tsp baking powder heaped tsp
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp poppy seeds 15-18g
- 60 g sugar free white chocolate chips normal white chocolate, chocolate chunks etc
Instructions
- In a mixing bowl, combine the melted light butter, granulated sweetener and extracts. Mix until the ingredients are well combined and the mixture has a creamy texture.
- Add the egg, yogurt, buttermilk (prepared by combining milk with the juice of 2 lemons), and lemon zest to the butter mixture. Mix thoroughly until the wet ingredients are fully integrated.
- Sift in the flour, protein powder, baking powder, baking soda, and a dash of salt. Add the poppy seeds and gradually fold the dry mixture into the wet mixture, ensuring even incorporation.
- Dust the white chocolate chips in some flour and gently fold into the mix.
- Rest and Develop Flavor and texture: For optimal flavor development and texture, cover the muffin batter and refrigerate for a minimum of 30 minutes. This step, while optional, allows the ingredients to harmonize and enhances the taste profile of the muffins.
- Preheat and Line: Preheat your oven to 220°C (428°F). While the oven heats up, prepare 8 muffin liners in a muffin tin.
- Distribute the muffin batter evenly among the prepared liners. For optimal results add 8 muffins liners to 2x 6 muffin tin trays, filling up the ones without liners with water. (4 muffins per tray)
- Bake the muffins at 220c for approximately 5 minutes, then drop the temperature to 180c and bake for a further 17-20 minutes or until a toothpick inserted into the center emerges clean.
- Once baked, allow the muffins to cool in the tin for 10-15 minutes, then transfer the muffins to a wire rack for further cooling.
