Protein Meets Poppy Seed Muffins
There are few things better than a warm muffin right out of the oven. One of the classic muffin flavors is a poppy seed muffin. You know, those little pesky black things that get stuck between your teeth and embarrassing you when talking to someone. Whatever they are, they are really good. Poppy seed muffins usually come in 2 varieties – lemon or almond. I’m a big fan of the almond flavoring (maybe it reminds me of my favorite sugar cookie recipe 😊), or maybe because the lemon flavoring tends to be fake and not appetizing. In this recipe, you’ll use a full teaspoon of almond extract and you’ll be converted to team almond flavoring. If you don’t have almond extract on hand, you can surely substitute for the standard vanilla extract, but it won’t be the same.
Muffins from bakeries are often huge, luscious and filled with sugar. It’s often tempting to want to grab one with your morning cup of coffee. But they can have up to 50g carbohydrates or more, per muffin! I decided to set out to make the perfect, lightly sweet muffin that has some ingredient swaps so you will feel good about snacking on them. Plenty of moisture with applesauce and greek yogurt, combined with protein powder and flour alternatives like almond flour, give them muffins amazing nutrition facts without sacrificing taste. These muffins come together in just 15 minutes. Hope you enjoy them as much as we do.
1 T. (14g) coconut oil, melted and cooled
1 small container (4oz, 111g) unsweetened applesauce
¼ cup (56g) non-fat greek yogurt
1 whole egg, at room temperature
2 T. no-calorie sweetener
1 tsp. almond extract
½ tsp. baking powder
1 tsp. poppy seeds
40g Core Nutritionals PRO Frosted Vanilla Cupcake
2 T. (14g) almond flour
¼ cup (23g) paleo flour
Preheat oven to 350° F.
In a microwave safe bowl, melt coconut oil until smooth. Whisk in applesauce, greek yogurt and Splenda. Beat in almond extract and egg. Add remaining dry ingredients: baking powder, vanilla protein, almond flour and paleo flour, mixing until just incorporated. Fold in poppy seeds. Lightly spray a mini muffin tins with non-stick cooking spray (I like Pam “flour” flavor) and fill 18 mini muffin tins with batter about ¾ full.
Bake for 12-14 minutes until the edges are lightly brown. Use a butter knife to carefully loosen the edges and place muffins on a cooling. Muffins are best used within 2 days.
Serving Size: 1 mini muffin – 33 calories, 2.8g Protein, 2.2g Carbohydrates, 1.8g Fat
Recipe makes 18 mini muffins
Purchase Core Nutritionals PRO protein powder used in the recipe here and use promo code “COURTNEY” to save $$.
Did you make this recipe? Tag @CourtneyMighellFitness on Instagram and hashtag it #CourtneyCooks