Ingredients:

  • 1.5 cups oat flour
  • 60g vanilla whey protein powder
  • 2 tbsp poppy seeds
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp fine sea salt
  • 1 cup plain non-fat Greek yogurt
  • 0.5 cup pure maple syrup
  • 2 large eggs
  • 2 tbsp lemon zest
  • 3 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 2 tbsp melted coconut oil

Instructions:

  1. Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners.
  2. In a large bowl, combine the lemon zest and maple syrup. Use the back of a spoon to press the zest into the syrup for 60 seconds to release aromatic oils.
  3. Whisk in the Greek yogurt, eggs, lemon juice, vanilla, and melted coconut oil until the mixture is pale and smooth.
  4. Add the oat flour, protein powder, baking powder, baking soda, poppy seeds, and salt directly into the wet emulsion.
  5. Use a whisk to combine until just moistened. The batter should be thick and slightly lumpy; do not over-mix.
  6. Distribute the batter evenly among the 12 muffin cups and bake for 15 minutes or until the tops are golden and spring back when touched.