Ingredients:

  • 180g oat flour
  • 75g vanilla protein powder
  • 15g poppy seeds
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 100g granulated monk fruit sweetener
  • 2 tbsp fresh lemon zest
  • 245g plain 2% Greek yogurt
  • 2 large eggs
  • 75ml fresh lemon juice
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 400°F (200°C) and line a 12 cup muffin tin with liners. Note: This high starting temp is vital for the initial rise.
  2. Combine granulated monk fruit and lemon zest in a large mixing bowl.
  3. Rub the zest into the sweetener with your fingertips until fragrant and damp. Note: This extracts the oils better than any whisk can.
  4. Whisk the eggs, Greek yogurt, 60ml of lemon juice, and vanilla into the sugar. Stop when the mixture is smooth and pale yellow.
  5. Sift in the oat flour, 60g of protein powder, and rising agents along with the poppy seeds.
  6. Fold gently with a spatula just until no dry streaks of flour remain. Note: Overmixing will lead to rubbery muffins.
  7. Divide the batter evenly among the 12 muffin cups.
  8. Place the tin in the oven and immediately reduce the temperature to 350°F (175°C).
  9. Bake for 18–20 minutes until the tops are springy and a toothpick comes out clean.
  10. Whisk 15g protein powder with 15ml lemon juice and drizzle over the cooled muffins.