Zesty Lemon Poppyseed Muffins
Equipment
- blender or food processor
- mixing bowl
- measuring spoons,
- Measuring cups
- Cupcake mold
- Nonstick spray
Ingredients
- ½ cup raw oats
- ½ scoop vanilla whey protein powder omit if dairy-free
- 1 tbsp coconut flour
- 1 egg white
- 2 tbsp water
- 1 tbsp + 1 tsp lemon juice
- ½ tsp lemon zest
- 2 stevia packets
- ½ tsp baking powder
- ¼ tsp almond extract
- ½ tsp poppy seeds
Instructions
- Preheat the oven to 350⁰ F (175⁰ C).
- Grind the oats into a flour using a blender or food processor.
- In a mixing bowl, combine the oat flour, protein powder (if using), coconut flour, egg white, water, lemon juice, lemon zest, stevia, baking powder, almond extract, and poppy seeds.
- Mix until evenly combined.
- Spray a cupcake mold with nonstick spray and pour the batter into two cupcake molds.
- Bake for 20 minutes.
- Remove from the oven and let cool before enjoying.
Notes / Tips / Wine Advice:
Wine Advice
Pair these muffins with a refreshing glass of Sauvignon Blanc or a light Chardonnay.Nutritional Information
Calories: 135 kcal | Carbohydrates: 18 g | Protein: 12 g | Fat: 3 g | Fiber: 4 g | Sugar: 2 g | Salt: 0.2 mg
