Lemon Poppyseed Protein Muffins

 

Yield: 10-12 muffins

Wet ingredients:

  • ½ cup plain greek yogurt (or plant-based yogurt of choice)

  • 2 eggs

  • ½ cup honey

  • ¼ cup coconut oil, melted

  • Zest from 2 lemons

  • 2 Tbsp. fresh lemon juice

  • ½ tsp. almond extract

Dry ingredients:

  • 1 cup almond flour

  • 1 cup oat flour

  • 1 Tbsp. poppyseeds (or chia seeds)

  • ¾ tsp. baking soda

  • ¼ tsp. salt

Instructions:

  1. Preheat oven to 400 degrees F. Line a 12-cup muffin tin with muffin liners and spray the inside of the liners with nonstick cooking spray.

  2. In a large bowl, whisk together the following ingredients until well combined: yogurt, eggs, honey, coconut oil, lemon zest, lemon juice, and almond extract.

  3. Gently fold in the dry ingredients until just combined.

  4. Divide batter evenly between the muffin cups. Bake for 11 minutes or until tester comes out clean.

 
BreakfastChelsea BarringerFresh Start, Phase TwoComment