Lemon Poppy Seed Protein Muffins
Bright, tender gluten-free lemon poppy seed protein muffins made with protein pancake mix, plant-based yogurt and egg whites. An easy high-protein breakfast or meal-prep snack.
Use the specified gluten-free protein pancake mix and plant-based yogurt.
Serving ideas
Pair these lemon poppy seed muffins with fresh berries for a bright breakfast or afternoon snack. For brunch, set them out alongside a savory egg dish so guests can choose a little of each.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Poppy seeds, unflavored pumpkin seed protein and lemons form the base of this muffin.
- Ready to portion. Baking in muffin wells gives individual pieces that are easy to serve from the batch.
- A defined yield. The card makes 22 muffins. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Two muffin pans
- 22 muffin liners
- Large mixing bowl
- Whisk
- Kitchen scale
- Measuring cups and spoons
Ingredient notes
- Measured portions. Use a kitchen scale for the gram amounts in the card, especially King Arthur Gluten-Free Protein Pancake Mix and applesauce.
- Flour or baking mix. This recipe specifies King Arthur Gluten-Free Protein Pancake Mix. Different flours and mixes absorb liquid differently; use a written substitution in the recipe notes when one is provided.
- Protein ingredient. Use the stated unflavored pumpkin seed protein. Changing the type or brand can change both texture and nutrition.
- Optional additions. The card marks fine sea salt as optional. Account for additions separately when tracking a portion.
Lemon Poppy Seed Protein Muffins
Ingredients
Equipment
Method
- Heat the oven to 375°F (190°C). Line 22 muffin wells and lightly mist the liners.
- Whisk the applesauce, yogurt, eggs, egg whites, maple syrup, lemon zest, lemon juice and vanilla in a large bowl until smooth.
- Add the pancake mix, pumpkin seed protein, poppy seeds and optional salt. Whisk only until combined, then let the batter rest for 5 to 8 minutes.
- Divide the batter evenly among the liners, using about 68 to 70 g per cup.
- Bake for 15 to 18 minutes, until the tops spring back and a tester comes out clean, or the centers reach 200–205°F. Cool in the pans for 5 minutes, then transfer to a rack.
Nutrition
Notes
- Use only the yellow zest; the white pith can taste bitter.
- Use verified gluten-free pancake mix and dairy-free yogurt when those dietary requirements apply.
Tried this recipe?
Let us know how it was!Tips for this recipe
- Keep the flour, liquid, and leavening amounts in the stated proportions. Use the pan size and doneness cues in the card rather than relying on time alone.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I use a different flour or pancake mix?
The card is written for King Arthur Gluten-Free Protein Pancake Mix. Use an alternative only when the recipe notes give its amounts. Other flours and mixes can require different liquid or leavening.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
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Photo credits
Preferred products
Yogurt: Forager Project Unsweetened Plain Greek Style for a plain dairy-free Greek-style option. Keep coconut yogurt where the recipe specifically calls for it.
Pancake mix: King Arthur gluten-free protein mix or Kodiak gluten-free mix. Use the recipe’s specified mix for its stated nutrition; alternatives may need different liquid amounts. Kodiak contains egg and carries a milk cross-contact warning.
Plant protein: Sprout Living Simple Pumpkin Seed Protein is the preferred unflavored pumpkin-seed option. Use the weight specified; other powders are not automatically scoop-for-scoop substitutes.
These are shopping options; the recipe’s estimated nutrition may use a different product. Substitutions change nutrition and may affect texture. Choosing one dairy-free or gluten-free ingredient does not make the whole recipe dairy-free or gluten-free. See Mel’s preferred products and photos.
