High Protein Whole Wheat Lemon Poppy Seed Muffins



  • 1 cup whole wheat flour
  • 3/4 cup almond meal + 1/4 cup ground flax meal (this mixture stands in for the 2nd cup of flour and loads these muffins with good stuff)
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 pinches salt
  • 2/3 cup sugar (add a Tbs. more if it’s too sour for you–these are very lemony!)
  • Zest and juice from 4 small or 2 large lemons
  • 1/2 cup + 2 Tbs non fat yogurt
  • 2 tsp vanilla extract
  • 1/2 cup apple sauce
  • 2 eggs
  • 3 Tbs. poppy seeds


  • Preheat oven to 400°F.
  • Grease 16 muffin cups and set aside.
  • In a large bowl combine all dry ingredients (except poppy seeds), plus the lemon zest.
  • In a separate bowl, whisk together all wet ingredients.
  • Pour the wet ingredients in with the dry and mix until just combined.
  • Gently fold in poppy seeds.
  • Fill muffin cups 3/4 full and bake for 15-17 minutes, or until a toothpick comes out clean.

Makes 16 incredibly moist, SUPER lemony, protein rich muffins!

FYI-You can get everything except the poppy seeds from Trader Joe’s

Modified from Cookin’ Cowgirl


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