Lemon Poppyseed Blueberry Protein Muffins

 

These were a hit at Lifetime last weekend. I brought samples in and even though Justin told me they were just “okay” I had someone ask if she could buy a batch off of me. Pretty cool feedback if you ask me. I modified the recipe I used for the chocolate banana protein muffins¬†and figured I’d toss some blueberries in since we had them (and I thought Justin would love them that way). I didn’t have a ton of berries though so half the muffins got berries and the other half didn’t – I saved the ones with berries for me and Justin to eat.

Lemon Poppyseed Blueberry Protein Muffins

I am buying more lemons regularly now since I do apple cider vinegar and lemon shots every morning. I’m also trying to switch to tea (from coffee) and like to squeeze some lemon into it. That means I have a lot of extra lemons lying around sometimes and that’s why I decided to go the lemon poppyseed route. This is also why the lemon cashew bars and lemon berry oatmeal have all happened recently too. Gotta use those lemons when you buy a whole bag at a time from Aldi.

Lemon Poppyseed Blueberry Protein Muffins

People at the gym never seem to want chocolate things but these muffins went a bit faster. Even on the day before Easter when it was rather dead in there what with everyone being on vacation. Moral of the story is I have to mix up my flavors on occasion and see what people like most. I know I’m a chocaholic to the core but not everybody is. BUT these muffins are easily loveable. Each one is only 85 calories, 8g carbs, 3g of fat and 7g of protein (they aren’t that large). It’s perfect for a pre or post-workout snack! (alongside a protein shake or cup of pre-workout maybe?)

 

Lemon Poppyseed Blueberry Protein Muffins
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Lemon Poppyseed Blueberry Protein Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12

Ingredients

Instructions

  1. Preheat oven to 350 and grease a muffin tin with olive oil spray (or coconut oil)
  2. In a large bowl, whisk protein powder, coconut flour, baking soda and poppyseeds so no clumps remain
  3. In another mixing bowl, mash bananas with a potato masher, fork or bottom of a glass
  4. Whisk in eggs, lemon juice, applesauce and vanilla extract
  5. Pour wet ingredients into dry and stir until combined
  6. Fold in blueberries if desired (about 1/2 cup)
  7. Pour batter into greased muffin tin
  8. Bake for 15-20 minutes. Allow to cool in pan for 10 minutes before removing to cooling rack. Store in the fridge for a week.

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