Lemon Poppy Seed Protein Muffins

Alyssa Roys on julio 15, 2026

Lemon Poppy Seed Protein Muffins

These gluten-free lemon poppy seed protein muffins are the healthy baking recipe you’ll keep coming back to all year.

Made with almond flour instead of all-purpose, they’re naturally gluten-free and grain-free—with a tender, fluffy crumb that doesn’t taste like a compromise. Yogur de vainilla Oolie replaces the Greek yogurt and the vanilla extract in one step, adding protein, creaminess, and a clean vanilla flavor that makes these taste far more indulgent than they are. Two lemons worth of zest and a handful of poppy seeds do the rest.

These are the kind of muffins that work as a high-protein breakfast, a make-ahead snack, or something to grab on the way out the door. Each muffin pulls solid protein from the eggs, almond flour, and Oolie—without protein powder, without dairy, and without anything you can’t pronounce. Make a batch on Sunday and breakfast is handled for the week.

Gluten-free, dairy-free, high-protein, and ready in 30 minutes. This is what healthy baking actually looks like.

TIEMPO: 10 minutes prep + 22 minutes bake
Make: 12 muffins
Storage: Keeps 4 days at room temperature, up to 1 week in the fridge, or freeze for up to 3 months

Comparte esta receta: email icon facebook icon pinterest icon

INGREDIENTES

  • 3 large eggs
  • 1/2 cup maple syrup
  • 1 taza Yogur de vainilla Oolie
  • 4 1/2 cups almond flour
  • 2 tbsp poppy seeds
  • Zest of 2 lemons
  • 1 cucharadita de polvo para hornear
  • 1 tsp baking soda
  • 1/4 tsp salt
  • Powdered monk fruit, to dust on top (optional)

Instrucciones

Step 1: Preheat your oven to 350°F. Line a 12-count standard muffin tray with parchment paper liners and set aside.

Step 2: In a large mixing bowl, whisk together the eggs, Oolie Vanilla Yogurt, maple syrup, and lemon zest until smooth and fully combined.

Step 3: Add the almond flour, poppy seeds, baking powder, baking soda, and salt. Fold into the wet ingredients until just combined. Do not overmix.

Step 4: Divide the batter evenly among the 12 prepared muffin liners, filling each about 3/4 full. Bake for 22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

Step 5: Allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack. Dust with powdered monk fruit if desired. Enjoy warm or store for the week ahead.

Declaración de alérgenos:

Los alérgenos dependen de la marca de los productos que compre; ¡revise cuidadosamente los paquetes de los ingredientes que compre!

Alérgenos inherentes: Egg (in recipe and Oolie), Tree Nuts (almond flour); Dairy-Free; Gluten-Free; Grain-Free.

VER MÁS RECETAS