Easy, Healthy, Lemon Muffins

Lemon protein muffins on a cooling rack with lemons around them and one muffin broken in half.

A lemon poppyseed muffin recipe worth keeping on hand! These high-protein muffins are naturally dairy-free and gluten-free and make the perfect mid-morning snack.

Course Breakfast, Snack

Cuisine American

Keyword gluten-free, high protein snack, protein muffins,

Prep Time 5

Cook Time 23

Cooling time 30

Total Time 28

Servings

Calories 217kcal

Author Shelby Stover

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.

Video

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.

Nutrition