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Janelle Carss

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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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 25 minutes
Total Time 1 hour
Servings: 16 muffins
Course: Breakfast, Dessert, Snack
Cuisine: Canadian
Calories: 165
Ingredients Method Video Notes

Ingredients
  

Dry Ingredients
  • 1 bag gfJules Gluten-Free Muffin Mix
  • ½ cup vanilla or unflavoured plant-based protein powder
  • 2 tbsp poppyseeds
Wet Ingredients
  • 2to 3 tbsp lemon zest (from 1-2 lemons)
  • 3 tbsp fresh lemon juice
  • 1¼ to 1½ cups plant milk (soy, oat, almond)
  • 5 tbsp cold vegan butter
  • 1 flax 'egg' (3 tbsp ground flaxseed + 3 tbsp warm water, let sit for 10 mins)
  • ¾ cup vanilla plant-based Greek Style protein yogurt
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F.  Line 16-18 regular muffin tins with muffin papers, or 10-12 larger muffin papers.
  2. 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.
  3. 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.
  4. 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.

Video

Notes

Macros per muffin (serves 16 to 18):
Calories: 165
Protein: 5g
Fat: 6g 
 
(Depending on the brand of protein powder you use you may get more or less protein)