Lemon Poppy Seed High Protein Muffins

KristineBreads, Muffins, Cookies, Gluten Free, Recipes, Snacks15 Comments

They are soooo good, you’ll love them!!!!  They taste like a regular muffin! Low fat, high protein and tastes DELISH!  What’s not to like?  You have to try this one!


Makes 12 Muffins

2 cups oat flour (just oats ground up in blender/food processor to make flour)
3 x 30 gram scoops vanilla protein powder (I used Whey Gourmet Natural Vanilla)
1 tsp baking powder
1/2 tsp baking soda
1/4 cup stevia for baking  (or 12 packets of stevia or approx 30 drops or use sweetener of choice)
5 egg whites (I use the carton kind)
zest of 1 lemon (approx 2 tsp)
1 cup unsweetened almond milk (vanilla or regular)
2 Tbsp poppy seeds
1/3 cup unsweetened applesauce (or 1 snack pack)
1/4 cup lemon juice (basically the juice of 1 lemon)

Preheat oven to 350 degrees.  Use 2 bowls.  Mix the dry ingredients in one bowl (oat flour, protein powder, baking powder, baking soda, stevia, lemon zest, poppy seeds).  Mix wet ingredients in another bowl (egg whites, lemon juice, almond milk, applesauce.)

Add wet ingredients to the dry.  Mix together until blended.  Batter will be runny.

Pour into prepared muffin tin sprayed with cooking spray or lined with paper liners & sprayed.  Fill each 3/4 full.  Bake at 350 degrees for approx 13-15 minutes just until firm to the touch.  Do not overbake or they will be dry!

NOTES: Store in fridge.  To make them taste fresh out of the oven again (& moist), microwave each one for 15-20 seconds.  This is my hubby’s trick and it seriously works!!!

You can also try adding fruit to the mix.  Chopped strawberries, whole raspberries, blueberries (1/2 cup to 1 cup) fresh or frozen.  Nutritionals will change.

Nutrition (per muffin) *I would have 2 for a snack.
Cals: 116  Fat: 2.9g  Carbs: 15g  Fibre: 2.8g  Sugars: 1.1g  Protein: 9.3g