Zesty Lemon Poppyseed Muffins

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Zesty Lemon Poppyseed Muffins

Couverts2
Preparation time:25 minutes
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Equipment

  • blender or food processor
  • Mixing bowl
  • Measuring spoons
  • Measuring cups
  • Cupcake mold
  • Nonstick spray

Ingredients

  • 1/2 cup raw oats
  • 1/2 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
  • 1/2 tsp lemon zest
  • 2 stevia packets
  • 1/2 tsp baking powder
  • 1/4 tsp almond extract
  • 1/2 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 & Wine Advice

Wine Advice

Pair these muffins with a refreshing glass of Sauvignon Blanc or a light Chardonnay.

Nutrition values

Calories: 135 kcal | Carbohydrates: 18 g | Protein: 12 g | Fat: 3 g | Sugar: 2 g
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Course; Cupcakes-Brownies / Dessert / Fruit
Cuisine; United States
Diets; Dairy-Free / Gluten-Free