Vegan Lemon Poppyseed Muffins

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My new favourite baking hack? Subbing vanilla protein powder for icing sugar – works just as well and reduces the added sugars to your baked goods! Win/win if you ask me.

If you recreate these summer classics don’t forget to snap a pic & tag me over on instagram @logandunn to show off your muffins, their glaze, and any other treats you may have made!

RECIPE: Makes 12 Muffins

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Lemon Poppyseed Muffins

  • 1 ½ c Rolled Oats – ground
  • ½ c Whole Wheat Flour
  • 1 tbsp Baking Powder
  • ½ tsp Baking Soda
  • 1/8 tsp Sea Salt
  • ¼ c Poppy Seeds
  • 1 Scoop Profi Vanilla Protein
  • 2 tbsp Lemon Juice
  • 1 tsp Lemon Zest
  • ¼ tsp Lemon Extract
  • ¼ c Melted Coconut Oil
  • ½ c Almond Milk
  • ¼ c Coconut Yogurt
  • 1 tsp Vanilla Extract
  • 3 tbsp Maple Syrup
  • 2 tbsp Ground Flax Seed, mixed with 6 tbsp Water

Protein Glaze

  • 1 scoop Vanilla Protein Powder
  • 6 tbsp Coconut Yogurt
  • ¼ tsp Lemon Extract

Steps: 5 minutes to prep, 20 minutes bake time.

  • Begin by sifting together the dry ingredients into one bowl and mixing together the wet ingredients into a smaller separate bowl.
  • Set the flax “egg” to coagulate in another bowl.
  • Add the wet ingredients to the dry, followed by the flax egg, and fold together to incorporate. You don’t want to overwork the batter.
  • Preheat your oven to 475F.
  • Line or grease a muffin pan and fill to the top (about 2 tbsp of batter in each muffin spot).
  • Turn your own down to 400F and bake the muffins for 20 minutes or until golden brown and a toothpick will come out clean (heating the oven to a high temp and then turning it down right before baking will ensure the muffins puff up and have those nice “muffin tops” we all love!).
  • Allow to cool on a cooling rack.
  • To create your glaze just mix together all the ingredients, adding yogurt 1 tbsp at a time until you get a consistency that matches all your yogurt-protein-glaze desires!
  • Enjoy!
Per 1 muffin-
Calories: 113 cal | Total Fat: 7g |Carbohydrates: 9g | Natural Sugar: 1g | Fibre: 2g | Sodium: 27mg | Protein: 3g
Log