Lemon Poppyseed Protein Muffins
These Lemon Poppyseed Protein Muffins are light, fluffy and so soft, all while being totally vegan and gluten-free! Perfect for breakfast, or a high-protein snack or treat.
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Watch how to make Lemon Poppyseed Protein Muffins on my YouTube channel, plus a delicious breakfast muffin!
Ingredients & Inspiration
I’m always looking for ways to add extra protein into my snacks and treats, so it should come as no surprise that it also applies to when I bake! And these Lemon Poppyseed Protein Muffins do not disappoint. Light, fluffy, moist and perfectly spongey, they’re undetectably gluten-free, vegan, and high-protein.
Here’s what you need to make these perfect little Lemon Poppyseed Protein Muffins:
Wet Ingredients
- lemon zest
- lemon juice
- plant milk
- cold vegan butter
- flax ‘egg’
- plant-based Greek-style protein yogurt
- vanilla extract
dry ingredients
- gfJules™ Gluten Free Muffin Mix
- unflavoured or vanilla protein powder (I like Complement)
- poppyseeds
Picking the Right Muffin Mix
Overall, gluten-free tends to get a bad rap when it comes to baked goods… More often than not, when I try my hand at gluten-free baked goods, they often turn out as you might expect gluten-free baked goods to: a bit too dense, too crumbly, too gummy, too dry, a little chalky, or too ‘dusty’. And let me tell you, it takes a long time to perfect a gluten-free recipe!
So when gfJules reached out to me and offered to let me try some of her gluten-free muffin mix for this recipe, I was like ‘heck, yes!’. The gfJules product line of certified gluten-free (and vegan!) mixes is the highest quality I’ve ever tried. Trust me, whatever you bake with her mixes, you will achieve perfect results every time!
She’s spent years perfecting the right blends of flours to create the ultimate gluten-free baking experience, so us peasants don’t have to! 😜 I highly recommend checking out the Gluten-Free Muffin Mix that I used in this recipe, it will blow your mind how incredible these muffins turn out.
How to Make Lemon PoppySeed Protein Muffins
Making a batch of these gluten-free Lemon Poppyseed Protein Muffins is very simple! Just try not to eat most of the batter before it makes it into the muffin tins 😉. Note: This recipe has been adapted from the gfJules’ Lemon Poppyseed Muffins to be totally vegan-friendly and higher in protein.
- Preheat oven to 350°F. Line 16-18 regular muffin tins with muffin papers, or 10-12 larger muffin papers.
- Make the vegan ‘buttermilk‘: Zest one lemon, then juice it and add to the soy milk. Set aside to allow time for it to curdle, about 10 mins.
- In a stand mixer or hand mixer, beat the vegan butter and protein powder until light and fluffy.
- Add flax egg, yogurt and vanilla extract, lemon zest and stir.
- Slowly add the remaining muffin mix to wet ingredient bowl, alternating with milk and vegan ‘buttermilk’.
- Fold in the poppyseeds.
- Fill muffin cups ⅔ full and smooth the tops flatter.
- Bake for 20- 25 minutes for regular muffins or 30-35 minutes for larger muffins. The tops should be lightly browned and springy, and a toothpick inserted into the center should come out dry or with dry crumbs. Remove to cool on a wire rack.
You’ll Be Ob-zest
Let’s talk extras and substitutions: Feeling nutty today? Fold in some chopped walnuts before scooping. Want a burst of berries in each bite? Fold in 1 to 1½ cup of frozen blueberries at the end. Want an even bigger boost of protein in each muffin? Fold in ½ cup of hemp seeds.
If you want to try the Complement Protein Powder, or any of their incredible plant-based supplements and wellness products, use my code STEAMYVEGAN at checkout to save 15% off on your entire order on their website!
If you enjoyed this recipe you might also like my Cardamom Blueberry Muffins, Dark Chocolate Raspberry Scones, or Apple Matcha Zucchini Muffins! Don’t forget to check out gfJules and all the amazing gluten-free mixes available: muffin mix, pancakes/waffle mix, cupcake mix, bread mixes and more!
Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of videos to give you limitless plant-based inspiration!
Lemon Poppyseed Protein Muffins
Ingredients
Method
- Preheat oven to 350°F. Line 16-18 regular muffin tins with muffin papers, or 10-12 larger muffin papers.
- Make the vegan 'buttermilk': Zest one lemon, then juice it and add to the soy milk. Set aside to allow time for it to curdle, about 10 mins.In a stand mixer or hand mixer, beat the vegan butter and protein powder until light and fluffy.
- Add flax egg, yogurt and vanilla extract, lemon zest and stir. Slowly add the remaining muffin mix to wet ingredient bowl, alternating with milk and vegan 'buttermilk'. Fold in the poppyseeds. Fill muffin cups ⅔ full and smooth the tops flatter.
- Bake for 20- 25 minutes for regular muffins or 30-35 minutes for larger muffins. The tops should be lightly browned and springy, and a toothpick inserted into the center should come out dry or with dry crumbs. Remove to cool on a wire rack.
