These mini lemon almond poppy seed muffins are perfect for a quick breakfast on-the-go, pre-workout snack, or dessert. It takes about 30 minutes from start to finish to prepare. The lemon doesn’t overpower the almond poppyseed and has just the right amount of sweetness to help curb that sweet tooth. Needless to say, if you are on a cut and counting your macros—this is the perfect protein packed muffin for you. If you have kids, these would also be a great healthy cupcake or muffin alternative!
They are made with Kodiak Cakes— whole grain and protein packed— “Almond Poppyseed Flapjack & Waffle Mix.” You only need 5 more ingredients to make these macro-friendly muffins.
Here are the ingredients you will need:
-1/2 Silk Vanilla Almond Milk 80
-2 Cups Kodiak Cakes Almond Poppy Seed Mix ( $4.99 at Target: https://bit.ly/2T72BL1)
-1/2 Cup of melted coconut oil
-1/2 Cup of Coconut Palm Sugar
-Lemon Zest of 1 lemon & 2 Tsp of lemon juice
I’m no newbie when it comes to baking or cooking. So, I know that when you bake, you should separate the wet and dry ingredients first before mixing the two slowly together. Well, great news is, that if you throw it all in and mix, you will still have moist and delicious lemon almond poppyseed muffins.
****The only semi-time consuming—semi-complicated thing is zesting the whole lemon. Just make sure you only zest the yellow outer skin and not the white part. It will be bitter if you do.
These mini protein muffins are fool-proof!
1.) Preheat your oven to 350F.
After mixing all of your ingredients together, the batter should look like this:
2.) I let my batter sit for about 5-10 minutes after it’s all mixed up.
So, since you have 5 minutes to spare, here’s a quick funny anecdote about why I decided to make these muffins mini-sized. Don’t judge me okay?
I bought this 24-cup-mini-muffin pan from Target.com for $8.99 thinking that I got a steal of a deal—also thinking that they were normal sized muffin cups (Just like I bought 2, hella tiny loaf pans on Amazon for $10—as you’ll see in the post somewhere.) **So, note to self & others—Always read the description. If you think it was a steal of a deal, it’s probably a mini size! On the bright side, it should be easier to adjust your serving based on your macros since they’re tiny.
Back to the recipe…I still don’t have one of those mini scoopers to make sure all my mini muffins are the same size, but now that I have an unexpected new mini muffin pan—I guess I’ll purchase one. Next recipe with this pan, I’ll show you.
3.) Use mini muffin liners or spray your pan with non-stick coconut oil –even if it is a non-stick pan. I like to be very sure it’s coming out easy for me. Fill each cup about 3/4 of the way like so:
They don’t rise too much, so no need to worry.
4.) Bake for 13-16 minutes depending on your preference.
If cooked for 16 minutes, they should come out like this:
**My first batch was in there about 16 minutes and came out a little too dry for my taste. My second batch, which was made in one of the mini loaf pans was baked for 13 minutes and came out moist, with the slightest hint of batter which is my fave! So, I’m not entirely sure if it was because of the pan difference and/or time difference. See pic below for the loaf results.**
Loaf Pan Results at 13 minutes:
Let it cool. Don’t let it cool. It’s best fresh out of the oven. These mini protein lemon almond poppy seed muffins store well in an air-tight container or good-quality zip lock baggy. I refrigerate them to make them last longer and just pop them in the microwave for about 30-45 seconds to warm them up. You could also freeze them if you want.
Next time I try making something with the Kodiak Cakes Almond Poppy Seed mix, I plan to make a recipe version using non-fat greek yogurt to give it a little more protein. It is also supposed to be lower carb and more moist than this type.
I really hope you enjoy these mini protein lemon almond poppy seed muffins. You can print the recipe below:
Mini Protein Muffins: Lemon Almond Poppy Seed
- Mini Muffin Pan
- 2 Cups Kodiak Cakes Almond Poppyseed Flapjack & Pancake Mix
- 1/2 Cup Coconut Palm Sugar I used the wholesome brand. You can sub brown sugar.
- 1/2 Cup Coconut Oil I used Nutiva brand. You can sub melted butter or other oil of choice.
- 1/2 Cup Vanilla Almond Milk I used Silk brand/80 cal. Sub any milk and add 1 tbsp vanilla extract.
- 1 Egg
- 1 whole Lemon zested, 2 tsp juice
- Preheat Oven to 350F.
- Spray Non-stick oil on muffin pan or add muffin liners.
- Mix all ingredients and let sit for 5-10 minutes.
- Fill muffin cups about 3/4 way full.
- Bake for 13-16 minutes. Check at 13 minutes and taste.
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