Healthy Blueberry Lemon Poppy Seed Protein Muffins
These muffins are quite easy to make, and they practically taste like cupcakes for breakfast! Leftovers will stay fresh if stored in an airtight container in the refrigerator for at least 4 days.
Ingredients
- ½ cup + 2 tbsp (56g) coconut flour (measured like this)
- 2 scoops (84g) vanilla whey protein powder (really important – read Notes before beginning!)
- 1 tsp xanthan gum
- ¾ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- 1 tbsp (8g) poppy seeds
- 1 tbsp (5g) lemon zest (about one medium)
- 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg, room temperature room temperature
- 1 tsp vanilla extract
- ¼ cup (60g) plain nonfat Greek yogurt
- ¼ cup (60mL) agave
- 3 tbsp (45mL) freshly squeezed lemon juice (about one medium-large)
- ½ cup (120mL) unsweetened vanilla almond milk
- 1 cup (140g) fresh blueberries
Instructions
- Preheat the oven to 350°F, and lightly coat 9 standard-sized muffin cups with nonstick cooking spray.
- Whisk together the coconut flour, protein powder, xanthan gum, baking powder, baking soda, salt, poppy seeds seeds, and lemon zest in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the Greek yogurt until no large lumps remain. Stir in the agave, lemon juice, and almond milk. Add in the coconut flour mixture, stirring until fully incorporated. Let the batter rest for 10 minutes. Gently fold in the blueberries.
- Divide the batter between the prepared muffin cups. Bake at 350°F for 23-26 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully turning out onto a wire rack.
Notes
IMPORTANT PROTEIN POWDER NOTES – READ BEFORE BEGINNING: This recipe was specifically designed for Jamie Eason's Lean Body for Her vanilla whey protein powder. Unfortunately, it's no longer sold in stores. However, this protein powder and this protein powder are both really similar.
Most protein powders behave differently in baking recipes, especially when it comes to absorbing moisture. If you substitute a different whey-based protein powder for the one I used (or the two similar options above), measure by the grams per scoop of your particular protein powder. You may need to add more protein powder if the batter is too wet OR more milk if the batter is too dry.
Do not substitute plant-based protein powder; it tends to be much more absorbent and will most likely result in dry, crumbly muffins.
SWEETENER ALTERNATIVES: Honey or pure maple syrup may be substituted for the agave.
MILK ALTERNATIVES: Any milk (cow, soy, cashew, etc.) may be used in place of the almond milk.
FRESH BLUEBERRIES ALTERNATIVE: Frozen blueberries may be substituted for the fresh. To do so, reserve 1 tablespoon of the coconut flour and protein powder mixture from Step 2, and toss that with the frozen blueberries just before gently folding them into the batter. The baking time may increase by a few minutes.
FREEZING NOTES: These muffins freeze really nicely. To thaw quickly, place individual muffins in the microwave for 40-50 seconds on 40% power.
For more tips and answers to all other questions, including substitutions, see my Protein Powder Recipes: Tips & FAQ page.
{gluten-free, clean eating, low fat, low calorie, lower carb, high protein}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.