Blueberry Lemon Poppy Seed Protein Muffins
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 9
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3/4 tsp baking soda
- 1 tsp xanthan gum
- 3/4 tsp baking powder
- 1 large egg room temperature
- 1 tbsp (14g) coconut oil or unsalted butter melted and cooled slightly
- 1/2 cup + 2 tbsp (56g) coconut flour (measured correctly)
- 2 scoops (84g) vanilla whey protein powder (i used j
- 1 tbsp (8g) poppy seeds
- 1 tbsp (5g) lemon zest (about one medium)
- 1/4 cup (60g) plain nonfat greek yogurt
- 1/4 cup (60ml) agave
- 3 tbsp (45ml) freshly squeezed lemon juice (about one med
- 1/2 cup (120ml) unsweetened vanilla almond milk
- 1 cup (140g) fresh blueberries
- Carbohydrate 0.440347406746033 g
- Cholesterol 64.4430555550033 mg
- Fat 15.9557598146933 g
- Fiber 0.000490740740740741 g
- Protein 1.0854272217652 g
- Saturated Fat 9.9266392591836 g
- Serving Size 1 1 muffin (32g)
- Sodium 123.926425911428 mg
- Sugar 0.439856666005293 g
- Trans Fat 1.16993253703083 g
- Calories 148 calories
Preheat the oven to 350°F, and lightly coat 9 standard-sized muffin cups with nonstick cooking spray.Whisk together the coconut flour, protein powder, xanthan gum, baking powder, baking soda, salt, poppy seeds seeds, and lemon zest in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the Greek yogurt until no large lumps remain. Stir in the agave, lemon juice, and almond milk. Add in the coconut flour mixture, stirring until fully incorporated. Let the batter rest for 10 minutes. Gently fold in the blueberries.Divide the batter between the prepared muffin cups. Bake at 350°F for 23-26 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully turning out onto a wire rack.
