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Prep
5m
Cook
25m
Total
30m
Prep
5m
Cook
25m
Total
30m
Ingredients
Method
Nutrition
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Step 1
Preheat the oven to 170 degrees and line a 12-hole muffin tin with cases.
Step 2
In a large bowl, mix together the oat flour, protein powder, poppy seeds, baking powder and salt.
190 g Oat flour
50 g Vanilla protein powder
4 tbsp Poppy seeds
2 tsp Baking powder
1/2 tsp Sea salt
Step 3
In a separate bowl, whisk together the eggs, almond milk, lemon juice, lemon zest, honey, vanilla and melted coconut oil.
4 Eggs
100 ml Unsweetened almond milk
3 tbsp Lemon juice
2 Lemons
2 tbsp Honey
1 tsp Vanilla extract
55 g Coconut oil
Step 4
Pour the wet ingredients into the dry ingredients and gently mix until just combined.
Step 5
Divide the mixture evenly between the 12 muffin cases.
Step 6
Bake for 20–25 minutes, or until golden on top.
Step 7
Leave the muffins to cool completely.
Step 8
For the glaze, mix together the yoghurt, honey, lemon juice and lemon zest until smooth. Add a tablespoon of water until you get a slightly thinner texture.
60 g Yoghurt
1 tbsp Honey
10 ml Lemon juice
1 tbsp Water
Step 9
Drizzle or spoon the glaze over the cooled muffins and finish with extra lemon zest and poppy seeds.
1 Lemon
For
12
M
I
190
g
Oat flour (blended oats)
50
g
Vanilla protein powder
4
tbsp
Poppy seeds
2
tsp
Baking powder
1/2
tsp
Sea salt
4
Eggs
100
ml
Unsweetened almond milk
3
tbsp
Lemon juice
2
Lemons, zest
2
tbsp
Honey
1
tsp
Vanilla extract
55
g
Coconut oil, melted
Lemon Greek Yoghurt Glaze
60
g
Yoghurt
1
tbsp
Honey, or maple syrup
10
ml
Lemon juice
1
tbsp
Water (to thin)
1
Lemon, zest
Per Serving
Calories
162kcal
Fat
8g
Carbs
16g
Protein
8g
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