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Lemon-Poppyseed Protein Muffins


I was hanging out with Molly one day at her house what I saw an intriguing cookbook on her counter: Racing Weight Cookbook: Lean, Light Recipes for Athletes by Matt Fitzgerald. Naturally I picked it up and tore through it page by page as I closely examined all the delicious recipes! Note to self: I must buy this cookbook.

I stumbled upon the following recipe* for lemon poppyseed muffins. But this was no ordinary recipe; these muffins are low-fat and made with the staple ingredients of protein powder, applesauce, and Greek yogurt.

As opposed to my typical dense bran muffins, these muffins are light, sweet, and incredibly moist! I have adapted the recipe and made them sugar-free** by substituting baking Stevia; I’m happy to report that they are equally as delicious!! Don’t you love when it works out that way?

Low-fat, easy to make, and delicious? Sold!

The recipe yields 12 colossal muffins or 14 to 16 small to medium muffins.


* I have slightly adapted the original recipe to make it my own.


1 1/2 cups whole wheat flour
2/3 cups sugar
2/3 cups of vanilla protein powder
2T poppyseeds
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp lemon zest

1 1/2 cups (12 oz) non-fat plain Greek yogurt
3/4 cup unsweetened applesauce
1 T vegetable oil
1 T lemon extract
2 eggs

In order to make this recipe sugar-free replace the 2/3 cup of sugar with one heaping teaspoon of baking and an additional 1/4 cup unsweetened applesauce.

1. Heat oven to 325°F. Place 12 muffin liners in pan and coat each with cooking spray.

2. In a large bowl combine the dry ingredients: flour, whey protein, sugar, poppy seeds, baking powder, baking soda, salt and zest. Mix together.

3. In a separate large mixing bowl combine the remaining ingredients: applesauce, yogurt, vegetable oil, lemon extract and eggs. Stir to combine,

4. Gradually add dry ingredients to wet ingredients and stir just until fully moistened. Be careful to not over mix.

5. Pour batter into muffin liners. Recipe yields 16 small or 12 large muffins.

6. Bake for approximately 25 minutes, or until golden brown.


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