These macro friendly Lemon Poppyseed Protein Muffins only have 1 gram of sugar per muffin! Low sugar, high protein, and very delicious!
1 muffin = 113 calories, 4 g protein, 22 g carbs, 4 g fat, and 1 g sugar
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I have a few muffin recipes on this blog, and each are a slightly different. It’s springtime in Utah, so I was craving something fresh and light, like lemon! Thus, was born lemon poppyseed protein muffins!
My tips and ingredients!
Self-Rising Flour– Self-rising flour includes just the right amount of leavening so you don’t need baking powder or soda. I’ve tried adding my own baking powder to these muffins, and I really couldn’t get the cake like consistency and rise I get with the self-rising flour. Trust me, this is one ingredient you don’t want to sub!
Salt– It’s essential to bring out and balance flavors in the muffin!
Sugar free lemon pudding mix- Definitely my secret ingredient! I use pudding mix a lot! This keeps the muffins moist and tender.
Zero calorie sweetener- you get the sweetness with less calories and less impact on blood sugar. I’ve used Erythritol, Xylitol and sucralose and they all turned out great.
Vanilla Protein Powder- I used the Clean Simple Eats brand here, but my other favorites are UMP and Optimum Nutrition. While just one scoop of protein powder isn’t enough to make these muffins a protein powder house, it’s just enough to be a little more satiating.
Egg– Eggs are the best baked goods binder out there.
Lemon extract– a little goes a long way. The extract give a sweetness without the sugar. Check out the other ways I use extracts here.
Coconut oil- melted! Fats give muffins their richness, plus can keep them moist and fluffy. I’ve eaten these muffins up to 3 days and they are good even on day three.
Buttermilk- No buttermilk? Make your own with 3/4 cup lowfat milk & 2 lemon juice. Let sit on the counter for 10 minutes, or until it starts to curdle. Either method works, and buttermilk is essential to moist and fluffy muffins.
and finally, Poppyseeds! Yeah, just because they are poppyseed muffins. LOL
Mix dry ingredients (flour, salt, pudding mix, non-calorie sugar, and protein powder) together in a bowl.
In a separate bowl, mix egg, lemon extract, melted coconut oil, and buttermilk.
Fold in flour and stir until all flour has been incorporated.
Fold in the poppyseeds.
Fill 9 silicone muffin cups with batter.
Bake at 350 for 20 minutes, or until the tops start to brown and is no longer wet or shiny.
Remove from the oven and allow to cool.
Notes
Tips
If you don’t have buttermilk, make your own with 3/4 cup low fat milk and 2 tsp lemon juice. Let it sit for 10 min or until it starts to curdle.
separating the wet and dry ingredients REALLY makes a difference with this recipe.
Buttermilk helps the muffins stay “cake like”.
Silicone cups are a MUST. These muffins will stick to paper muffin cups.
Zero calorie sugar substitutes can be found on the top shelf of the baking aisle, near the other sugars.
I’ve tried this recipe with all-purpose flour, but honestly the baking soda/baking powder/salt measurements were never quite right. Just stick to self rising flour.
Hi! I'm Amy Roskelley, a health & fitness professional and the owner of Health Beet website and blog. I have a Bachelors of Science in Community Health from BYU. Masters of Business (University of Utah) Certified Personal Trainer (ACE), RRCA Running coach, Certified Personal Chef (IAP), and Certified as a Nutrition & Wellness Consultant (AFPA), Certified Mind, Body, Eating Coach. (IPE).
I'm the creator of many low calorie recipes author of weight loss books. Mother of 3, runner, and NPC Fitness competitor.
