Lemon Poppyseed Protein Muffins

These Lemon Poppyseed Protein Muffins are a bright and satisfying way to start your day. With fresh lemon flavor and 12 grams of protein, they are perfect for make-ahead breakfasts or an on-the-go morning snack.

Course Breakfast

Cuisine American

Keyword high protein muffins, lemon poppyseed muffins

Prep Time 10

Cook Time 30

Total Time 40

Servings muffins

Calories 148kcal

Author Carolyn

Ingredients

1 cup cottage cheese
3 large eggs
1/2 cup granular sweetener
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

Instructions

Preheat the oven to 325ºF and line a standard muffin pan with 12 silicone or parchment liners.
Place the cottage cheese, eggs, and sweetener in a blender and blend until smooth.
Add the almond flour, protein powder, baking powder, and salt, and blend again. Then add the lemon zest and lemon juice and blend until everything is incorporated.
If the batter is overly thick, add more liquid 1 tablespoon at a time until it is a thick but pourable batter. Stir in the poppyseeds.
Divide the batter between the muffin cups, filling almost all the way to the top. Bake 25 to 30 minutes, until the tops are puffed and just firm to the touch.
Remove and let cool in the pan. But make sure to get them out of the silicone liners soon after they are cool to the touch (they tend to start sticking again as they cool off).

Notes

Storage Information: Because of the high moisture content in these muffins, I recommend storing them in the fridge in a covered container. They will be good for up to a week. You can also freeze them for several months.

Sweeteners: I recommend an erythritol-based sweetener so that the muffins don't over-brown. If you choose to use allulose, lower the temperature by 25 degrees and keep a close eye on them in the oven.

Nutrition