Go Back
–+ servings
Lemon poppyseed protein muffins on a plate.

Low Carb Lemon Poppy Seed Protein Muffins

Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 94kcal
Author: Lauren
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

Dry

  • 1/2 cup vanilla protein powder (62g)
  • 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 zested

Wet

  • 1 large egg
  • 1 Tbsp coconut oil (15g) melted
  • 1 tsp vanilla extract (5g)
  • 1/4 cup plain greek yogurt (60g)
  • 1/4 cup maple syrup (60g)
  • 2 Tbsp lemon juice (15g) freshly squeezed
  • 3/4 cup milk (180g) (I used almond)

Crumble

  • 6 Tbsp all-purpose flour (45g) GF if needed
  • 1/4 cup sugar (48g) (or substitute)
  • 3 Tbsp unsalted butter cold, cut into small cubes

Instructions

  • Make the crumble by combining the flour, sugar and butter in a bowl. Use two forks to cut the butter in. Place in the fridge until needed.
  • Add the dry ingredients to a bowl and whisk together.
  • In a separate bowl, whisk the egg, coconut oil, and vanilla. Mix in the rest of the wet ingredients.
  • Add the dry ingredients to the wet ingredients and fold until just combined.
  • Preheat the oven to 425 F. Transfer the batter to the 8 muffin cups. Top each muffin with 2 spoonfuls of the crumble. Allow batter to sit for 10 minutes while oven preheats to increase fluffiness.
  • 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.
  • If you wish to make a glaze, whisk together 1/2 cup powdered sugar, 1 tablespoon fresh lemon juice and 1-2 teaspoons milk until smooth. Drizzle over muffins immediately.

Notes

To store: store leftover muffins in an airtight container in the fridge for 4-5 days. Or freeze (in a large baggie with all the air removed) for up to 4 months. Defrost in the fridge overnight or by leaving on the counter for 10-20 minutes.

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