Low Carb Lemon Poppy Seed Protein Muffins
Servings: 8
Calories: 94kcal
These Low Carb Lemon Poppy Seed Protein Muffins are so fresh, light, and fluffy! They taste like sunshine in bite-size form and they're the perfect low carb, low calorie breakfast or snack you'll want to make again and again!
Print Recipe
Equipment
Ingredients
Crumble:
- 1/4 cup granulated sugar or sweetener
- 6 Tbsp all-purpose flour use gluten-free if needed
- 3 Tbsp unsalted butter chilled and cut into tiny pieces
Muffins (Dry Ingredients):
- 1/2 cup vanilla protein powder (62)
- 1/2 cup coconut flour (56g)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp xanthan gum (2g) optional for binding
- 1/4 tsp salt
- 1 Tbsp poppy seeds
- 1 medium lemon the zest of
Muffins (Wet Ingredients):
- 1 large egg
- 1 Tbsp coconut oil (15g) melted
- 1 tsp vanilla extract (5g)
- 1/4 cup plain nonfat greek yogurt (60g)
- 1/4 cup maple syrup (60g)
- 2 Tbsp lemon juice (15g) freshly squeezed
- 3/4 cup unsweetened almond milk (180g) or milk of choice
Instructions
For the Crumb Topping:
- Combine the sugar, flour and butter in a large bowl using two forks or a pastry cutter. You want a crumbly mixture and the crumbs should be pea-sized. Place mixture in the fridge or freezer until needed.
For the Muffins:
- Preheat the oven to 425 F. Line 8 muffin cups with cupcake liners.
- Add the dry ingredients to a bowl and whisk the dry ingredients together.
- In a separate small bowl, whisk the egg, coconut oil, and vanilla. Then stir in the rest of the wet ingredients.
- Add the dry ingredients to the wet ingredients and fold just until combined. Do not over-mix (this keeps the muffins fluffy). Allow the batter to sit for 10 minutes, which also helps with fluffiness.
- Add the batter to the 8 muffin cups. Top each muffin with 2 spoonfuls of the crumble.
- Bake for 5 minutes at 425 F, then lower to 350 F while the muffins are still in the oven and bake for another 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Optional Glaze:
- In a small bowl, combine the confectioner's sugar, lemon extract, lemon juice and milk; wish until smooth, adding more milk as needed to reach desired consistency. Drizzle over the muffins right before serving.
Notes
For the Lemon Glaze: 1/2 cup confectioners' sugar, 1/4 tsp lemon extract, 1 Tbsp fresh lemon juice, 1 tsp milk (more if needed)
To make gluten-free: use gluten-free flour. I love Bob's Red Mill 1:1 or King Arthur Measure for Measure
To make dairy-free: use dairy-free butter, dairy-free milk and dairy-free Greek yogurt
Nutrition
Serving: 1muffin (55g) | Calories: 94kcal | Carbohydrates: 5.7g | Protein: 8.6g | Fat: 3.8g | Saturated Fat: 2.6g | Fiber: 2.6g | Sugar: 0.7g