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Lemon Poppy Seed Protein Muffins

By PowerProteinPlates Editorial TeamPublished Apr 8, 2026 | Updated Oct 17, 2026
American 70 mins easy-recipesmeal-prep-friendlywhole-foodssnack-ideas

Lemon poppy seed muffins made with oat flour, protein powder and yogurt. Cool before adding an optional topping. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 20 minutes; additional elapsed time 35 minutes; total about 70 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

Lemon Poppy Seed Protein Muffins
Prep 15 min
Cook 20 min
Total 70 min
Servings 12
Difficulty easy
Cuisine American

Recipe Details

Prep15 min
Cook20 min
Total70 min
Servings12
Difficultyeasy
CuisineAmerican
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Ingredients

Servings 12
  • 1 1/2 cups oat flour (gluten-free if desired)
  • 1/2 cup vanilla whey or plant-based protein powder
  • 1/4 cup poppy seeds
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup plain Greek yogurt (or dairy-free yogurt alternative)
  • 1/2 cup unsweetened almond milk or milk of choice
  • 1/4 cup raw honey or maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • Optional
  • powdered sugar or lemon glaze for topping
Powerproteinplates Lemon Poppy Seed Protein Muffins ingredients image
Powerproteinplates Lemon Poppy Seed Protein Muffins ingredients image

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
  2. In a large bowl, whisk together oat flour, protein powder, poppy seeds, baking powder, baking soda, and salt until evenly combined.
  3. In a separate bowl, mix Greek yogurt, almond milk, honey, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
  4. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Avoid overmixing; batter will be thick.
  5. Spoon batter evenly into muffin cups, filling each about 3/4 full.
  6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Optional: Once cooled, drizzle with lemon glaze made from powdered sugar and fresh lemon juice.
  9. Cool and refrigerate airtight for up to 4 days or freeze for up to 1 month.
Powerproteinplates Lemon Poppy Seed Protein Muffins process and serving image
Powerproteinplates Lemon Poppy Seed Protein Muffins process and serving image

Timing note

Allow for preparation and preheating, the stated baking phase and cooling. Cooking in additional batches extends total elapsed time.

Preparation

Lemon poppy seed muffins made with oat flour, protein powder and yogurt. Cool before adding an optional topping.

Storage

Cool and refrigerate airtight for up to 4 days or freeze for up to 1 month.

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