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MEL'S EASY KITCHEN

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.
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 22 muffins
Meal: Breakfast, Snack
By: Melanie

Equipment

  • Two muffin pans
  • 22 muffin liners
  • Large mixing bowl
  • Whisk
  • Kitchen scale

Ingredients

Muffins

  • 340 g King Arthur Gluten-Free Protein Pancake Mix
  • 240 g unsweetened applesauce 1 cup
  • 204 g Forager Project unsweetened plain Greek-style yogurt weigh for baking consistency
  • 3 large eggs
  • 1 7/8 cups liquid egg whites approx. 16 ounces (454 g)
  • 60 g unflavored pumpkin seed protein about 8 tablespoons; weigh for accuracy
  • 2 1/4 tsp maple syrup about 2 1/4 teaspoons (15 g)
  • 2 lemons zest only
  • 1 tbsp fresh lemon juice 15 g
  • 2 tsp vanilla extract
  • 27 g poppy seeds 3 tablespoons
  • 1/2 tsp fine sea salt optional

Instructions

  • 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 per serving

Calories: 114kcal | Carbohydrates: 13.2g | Protein: 8.7g | Fat: 2.9g | Fiber: 1.5g

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.
Nutrition: Calculated and arithmetic-checked October 27, 2026 from USDA ingredient data and product labels; estimates are per serving. Extra toppings and optional additions are excluded unless specified. Brands and cooking losses affect the result.
Forager Project unsweetened plain Greek-style yogurt and Anthony’s pumpkin protein; 12 g lemon zest.
Storage: 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.
Yogurt update: Nutrition was adjusted for the same yogurt quantity using the current Forager label (250 calories, 13 g protein, 13 g carbohydrate and 18 g fat per 170 g). Other ingredient estimates are unchanged. This product swap has not been kitchen-tested; the thicker cashew-coconut yogurt may change texture. Contains cashew and coconut.