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  1. Hi Amy!
    Going to make these today, do you have any idea what the macro breakdown would be for these cupcakes? If not no worries at all, just figured it would be worth asking! 🙂

    • The full Nutrition Information for all of my recipes is included beneath the recipe Devyn! 🙂 I’m excited to hear what you think of them!

  2. Is it possible to substitute 1 to 1 gluten free flour (Bob’s Red Mill) for the coconut flour? Would the xanthan gum then be unnecessary since it is included in the 1 to 1 flour? Was thinking about whole wheat flour as well. Would you just add more flour to get the same batter consistency? I made these using your ingredients with a zero carb protein powder and they came out perfect but the coconut flavor is a little much for me. I can’t stand anything coconut so the very slight flavor that almost no one else would notice was still too much.5 stars

    • You should be able to substitute either of those options that you mentioned, either Bob’s Red Mill GF blend or whole wheat flour, and you’re right in thinking that you would omit the xanthan gum for both. I’m not sure how much more of either option you’d need to add, but since you’ve already made the recipe as written, you have a good idea of what the batter’s consistency should be like! 🙂 I’d love to hear what you try and how that turns out Charlotte!

  3. Have you ever substituted guar gum for xantham gum in your baking recipes? I use it as an emulsifier in my ice creams and have it on hand. My research indicates both gums can be used to replace wheat gluten but they yield different results. I think guar gum makes things more crumbly… I thought I’d ask if you had experimented before I tried it out.

    • I really appreciate your interest in my recipe Evaleen! I haven’t worked with guar gum before, so I’m not sure how it’ll work in my recipes. If you’ve been able to substitute it for xanthan gum in other coconut flour/protein powder muffin recipes, it’ll probably work here as well. 🙂 I’d love to hear what you think if you try these muffins!

  4. These are fabulous! I’m so glad I read your tips on using protein powder, otherwise I would’ve put too much in! I did sub in chia seeds for the poppy seeds and erythritol for the agave, and they came out great! I would love to see more recipes using protein powder and erythritol, my first choice in sweetners. Thanks!!5 stars

    • I’m so glad you enjoyed these muffins and found the FAQ helpful Angela! 🙂 You can find the rest of my recipes using protein powder here. I can’t wait to hear what you try next!

  5. Hi! I would like to make this recipe but I only have whey isolate protein powder and lupin flour, could you suggest me how can I modify the recipe with these ingredients?

    • I really appreciate your interest in my recipe Emanuela! I have no experience with lupin flour, so I don’t know whether that will work in this recipe. Your whey isolate protein powder should work though! You may need to slightly adjust the amount of dry ingredients if the batter seems too wet or add more milk if it seems too dry. See my Protein Powder FAQ Page for more info! (It’s in the Notes section of the recipe underneath the Instructions.) 🙂 I’d love to hear what you think if you make these muffins!

  6. I’m interested to know if anyone has tried to substitute the agave with liquid stevia. If so how much? These look so yummy! I’m just not super fond of the agave flavor.

    • I really appreciate your interest in my recipe Angela! If you’re using my favorite liquid stevia (this one!) or any of that brand’s liquid stevia products, then you can substitute ¾ teaspoon of that liquid stevia + an additional ¼ cup of milk. You can also substitute honey or pure maple syrup for the agave, if you prefer either of those! 🙂 I can’t wait to hear what you think of these muffins!

  7. Hello, Amy!

    Thank You for a big amount of delecious recipes!

    I‘m allergic to milk, so I cannot use greek yoghurt in baking. As I live in Russia, I cannot buy any dairy free yoghurts, because they aren’t produced in my region 🙁 how can I substitute it?

    • I really appreciate your interest in my recipes Xena! Let’s see what we can do to make these dairy-free for you. 🙂 Are there any products available in your region with a creamy yogurt-like consistency? And are you able to eat whey-based protein powder, seeing as it comes from dairy?

  8. This recipe is absolutely amazing (2.4F, 9.8C, 7.4P for one muffin)! I promise no one will know they are healthy. Lemon Blueberry Poppyseed Muffins. I’ve made them twice. I edited ingredients slightly (subbed honey for agave syrup because we have our own bees, used PE Science Gourmet Vanilla Protein Powder, and doubled the amount of fairlife skim milk probably due to using a different protein powder). Super tasty – everyone at work and my grandparents love them. Super tasty and easy snack or breakfast.5 stars

    • I’m so glad you loved these muffins Cyd! That’s the best compliment I ever could’ve received, to say that nobody would know they’re healthy. I’m so honored! 🙂 Thank you so much for taking the time to let me know!

    • I really appreciate your interest in my recipe, Fay! I’ve actually answered this question on my Protein Powder FAQ Page, and there’s a link to that FAQ Page in the Notes section of the recipe (located directly underneath the Instructions!). I know it can be easy to miss! 😉

      I’d love to hear what you think of these muffins if you try making them!

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