How much protein is in a lemon poppy seed muffin?

A standard muffin has about 3 to 5 grams of protein. But high-protein lemon poppy seed muffins can deliver 10 to 12 grams per serving, thanks to ingredients like Greek yogurt, eggs, and protein powder. That boost makes them a filling option that actually supports your nutrition goals.

Why do we put poppy seeds in lemon muffins?

Poppy seeds add more than just crunch—they bring a warm, nutty undertone that balances the tartness of lemon. Traditionally used in European baking, poppy seeds offer both flavor and texture, making every bite more interesting.

Can you add protein powder to boxed muffins?

You can, but it’s important to adjust other ingredients to keep the texture right. Try swapping out about a third of the mix with protein powder, and then add a little more moisture. Greek yogurt or a splash of milk works great. Don’t forget to slightly increase your leavening agent too.

Are poppy seed muffins good for you?

They can be! Traditional versions tend to be heavy on sugar and refined flour, but high-protein lemon poppy seed muffins use better ingredients—like oat flour, almond flour, and natural sweeteners—making them a great breakfast or snack option.

High-Protein Lemon Poppy Seed Muffins – The Best 4-Step Healthy Recipe

Ingredients

Scale

1 cup Greek yogurt (plain, non-fat or 2%)
2 eggs + 1 egg white
1/3 cup honey or maple syrup
Juice and zest from 2 lemons
1 tsp vanilla extract
1 cup oat flour
1/2 cup almond flour
1/2 cup whey or plant protein powder
1 ½ tsp baking powder
Pinch of salt
1.5 tbsp poppy seeds

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Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with parchment liners or spray lightly with oil.
In a large bowl, whisk Greek yogurt, eggs, egg white, honey or maple syrup, lemon juice and zest, and vanilla extract.
In another bowl, stir together oat flour, almond flour, protein powder, baking powder, salt, and poppy seeds.
Slowly fold the dry ingredients into the wet mixture. Don’t overmix.
Scoop the batter evenly into 10–12 muffin cups.
Bake for 18–22 minutes, or until a toothpick comes out clean.
Let muffins rest for 5–10 minutes before serving.

Notes

Use room temperature ingredients and don’t overbake to keep muffins moist. Resting the batter before baking helps with rise and texture.

Author: Dad Mark
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 6g
Sodium: 90mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 10g
Cholesterol: 35mg