Easy to make and deliciously tart, these healthy lemon muffins will become a morning staple in your house! Sweetened with honey and packed with collagen, they make a great addition to your morning routine or midafternoon snack.
Lemon muffins have always been a favorite of mine because they’re just so refreshing! But traditional versions that I remember as a kid aren’t exactly what I need anymore.
So, skip the powdered sugar and lemon glaze of the traditional recipes and gain some fuel instead with these healthy lemon muffins!
As a Certified Nutrition Coach, I love that these high-protein muffins opt for pure lemon flavor over anything else.
If you’re a die-hard lemon lover, this recipe is for you. Plus, it’s an easy way to use up the random lemon on the counter.
You'll Love These Lemon Protein Muffins
Healthy: these lemon muffins use more whole-food based ingredients to come together including natural sweeteners like honey.
Allergy-friendly: the muffins are dairy-free and gluten-free.
Protein-packed: thanks to the collage powder in these healthy lemon muffins they have 8 grams of protein per serving.
Ingredients You’ll Need
These lemon poppyseed muffins works because it contains simple, healthy ingredients that you probably already have on hand if you have a well-stocked gluten-free pantry.
Skip the lemon glaze and instead just enjoy the tart, fresh lemon juice flavor (you'll find it in these paleo lemon squares as well!).
Gluten-Free 1:1 Baking Flour: make sure to use baking flour and not all-purpose flour so that your healthy lemon muffins rise up properly. I use Bob’s Red Mills to keep them perfect every time.
Almond flour: not to be confused with almond meal (learn the difference between almond flour and almond meal). Almond flour helps keep the gluten-free muffins light and not gritty.
Collagen powder: the secret ingredient to make this lemon muffin recipe a high-protein one! One of the cleanest sources of protein you can get, collagen powder is crucial to staying full.
Sourced from grass-fed cows, collagen powder gives you 20 grams of protein in just two scoops. Amp up your protein, help out your gut, and reap the benefits of silky hair and strong nails by adding it into your diet.
Baking powder: helps the healthy lemon muffins rise up to perfection.
Baking soda: needed to adjust the PH of the recipe.
Salt: you won’t even notice it’s there but without a dash of salt, the muffins turn a bit too hard when left to sit.
Eggs: unfortunately, I don’t think flax eggs will work in this recipe so regular eggs are needed.
Avocado oil: helps keep the fat balance of healthy lemon muffins in check. Don’t sub for coconut oil as it will change the texture of the gluten-free muffins.
Honey: you’ll be skipping processed sugar in this protein muffin recipe and instead using honey for a hint of sweetness with the lemon flavor.
Freshly squeezed lemon juice: use up the lemon on the counter and enjoy the refreshingly tart flavor of the muffins.
Shredded coconut: a lemon-coconut combo is a beautiful thing. Opt for unsweetened coconut if possible.
Poppyseeds: a bit of texture added to the muffins.
How To Make Healthy Lemon Muffins
- Preheat the oven to 250 degrees Fahrenheit.
- In a large bowl, mix together all of the dry ingredients.
- One by one add in the wet ingredients and zest.
- Stir until everything is mixed.
- Portion into a lined muffin tray.
- Bake for 23 minutes.
Step By Step Photos
Important Teaching Tips
If you’re a lemon lover, sprinkle a bit of lemon zest on top of the muffins for maximum flavor.
The more ripe the lemon the better and more potent the lemon juice.
Maple syrup cannot be used in place of honey for high-protein muffins as it will change the texture. Likewise, make sure to use a liquid or smooth creamed honey. Otherwise, heat it slightly so that it mixes well.
Let the healthy lemon muffins cool in the muffin pan before removing them.
Use silicone muffin cups to make the muffins easier to remove and not crumble.
Protein powder cannot be used in place of collagen powder in lemon poppyseed muffins (learn the difference between collagen and protein powder). Likewise, do not use coconut oil for avocado oil as it will alter the texture.
Though lemon extract can be added in, you need juice from fresh lemons to maintain the texture of the muffins.
Choosing Collagen Powder
It’s no surprise that these lemon muffins are made with collagen powder!
All the protein without the bloat.
I use collagen powder for amping up protein and boosting gut health.
Learn about the difference between collagen and bone broth as how to increase protein intake.
Honestly, as a busy mom collagen powder just makes it easy to eat more protein and not feel like I’m living off chicken and eggs.
And more protein means more energy, more natural beauty, and feeling your BEST.
Plus, in recipes like this, you can sneak protein into your kids as it’s one of the purest sources.
I grab my collagen from Perfect Supplements because they source their collagen from pasture-raised (grass-fed) cows. So, I trust it.
Grab some collagen powder and use code mamabear10 to save some money.
Easy to mix, this collagen powder adds a protein punch to anything you pair it with. Made from pasture-raised (grass-fed) cows there are no pesticides, hormones, or filler agents. Just put collagen protein. Use code mamabear10 to save money on your next order.
How To Store Them
These healthy lemon muffins are best stored at room temperature in an airtight container once cooled.
Gluten-free baked goods naturally become more dense as they're stored (learn more about gluten-free baking tips and gluten-free flours) so expect them to be a bit less fluffy than freshly made.
On the counter, they'll last for 2-3 days. If stored in the fridge they'll stay delicious for up to 5 days.
However, either way, the muffins taste best if you heat them slightly before eating them!
Fast, crave-worthy snacks that hit your protein goals (without tracking or extra cooking time).
Frequently Asked Questions About Healthy Lemon Muffins
These high-protein muffins are best stored in a sealed container on the counter or in the fridge. In the fridge, they’ll last up to one week but on the counter, they’ll only last 3-4 days. If storing them in the fridge, let them sit at room temperature before serving.
These gluten-free lemon muffins freeze really well! Store them in an airtight container in the freezer. when you’re ready to eat them, make sure to let them sit at room temperature until fully thawed.
Easy, Healthy, Lemon Muffins
Video
Equipment
Ingredients
- 1 cup Gluten-free 1:1 baking flour
- ½ cup Almond flour
- ¼ cup Collagen powder
- ½ tbs Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Salt
- ¼ cup Shredded coconut unsweetened
- 1 tbs Poppyseeds
- 2 Eggs
- ½ cup Avocado oil
- ⅓ cup Honey
- 1 Lemon freshly squeezed (roughly XXX lemon juice)
- 1 teaspoon Lemon zest
Instructions
- Preheat the oven to 250 degrees Farhenheit.
- In a large bowl, mix together all of the dry ingredients.
- One by one add in the wet ingredients and lemon zest.
- Stir until everything is mixed.
- Portion into a lined muffin tray.
- Bake for 23 minutes.
- Let cool in the muffin pan before removing them.
Notes
- If you’re a lemon lover, sprinkle a bit of lemon zest on top of the muffins for maximum flavor.
- Maple syrup cannot be used in place of honey for the high-protein muffins as it will change the texture. Likewise, make sure to use a liquid or smooth creamed honey. Otherwise, heat it slightly so that it mixes well.
- Let the fluffy lemon muffins cool in the muffin pan before removing them.
- Use silicone muffin cups to make the muffins easier to remove and not crumble.
- Protein powder cannot be used in place of collagen powder in the lemon poppyseed muffins.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
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