Lemon Poppy Seed Protein Muffins

Enjoy these delightful Lemon Poppy Seed Protein Muffins, a perfect blend of citrusy flavors and a soft, fluffy texture. These muffins are not only delicious but also gluten-free and dairy-free, making them a healthy choice for a snack or dessert. Topped with a dreamy lemon glaze, they are sure to satisfy your sweet cravings with a good dose of protein.
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Ingredients

🌰 2 cups almond flour
💪 1/2 cup vanilla protein powder
🌱 4 tbsp poppy seeds
🍶 2 tsp baking powder
🧂 1/2 tsp sea salt
🥚 4 pasture-raised eggs
🥛 1/2 cup unsweetened almond milk
🍋 4 tbsp fresh lemon juice
🍋 2 tbsp lemon zest
🍯 4 tbsp raw honey or pure maple syrup
🍦 2 tsp vanilla extract
🥥 4 tbsp melted coconut oil

Instructions

1- Preheat and Prepare:

Preheat your oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners.

2- Mix the Dry Ingredients:

In a large bowl, whisk together the almond flour, vanilla protein powder, poppy seeds, baking powder, and sea salt.

3- Mix the Wet Ingredients:

In a separate medium bowl, whisk together the eggs, almond milk, lemon juice, lemon zest, honey or maple syrup, vanilla extract, and melted coconut oil.

4- Combine Ingredients:

Pour the wet ingredients into the dry ingredients bowl. Gently stir until just combined. Do not overmix to ensure the muffins remain soft and fluffy.

5- Fill the Muffin Tin:

Use a cookie scoop or spoon to evenly divide the batter among the muffin liners in the tin.

6- Bake:

Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

7- Cool:

Remove the muffins from the oven and let them cool completely in the muffin tin.

8- Prepare the Lemon Glaze:

In a small bowl, combine lemon juice, melted coconut butter, and maple syrup or honey. Stir until smooth. Adjust thickness by adding more lemon juice if needed.

9- Glaze the Muffins:

Once the muffins are cool, drizzle the lemon glaze generously over them. Optionally, sprinkle extra lemon zest for garnish.

10- Let the Glaze Set:

Allow the glaze to set for about 5 minutes before serving.

Prep Time: 5 minutes
Cook Time: 18-22 minutes
Total Time: 30 minutes
Servings: 12 muffins

Calories: 205 per muffin
Protein: 8g
Fat: 15g
Carbohydrates: 10g
Fiber: 3g

Equipment: 12-cup muffin tin, standard non-stick (brand not visible); brown paper muffin liners; various mixing bowls; metal whisk; yellow lemon juicer; assorted measuring cups and spoons; wooden salt cellar; metal cookie scoop; wooden cutting board; wooden spoon for mixing.