Lemon Poppyseed Muffins
It’s Lemon season over here, and I can’t think of a better way to celebrate the overwhelming love for Lemoncello (our latest spread obsession) than with another macro minded and delicious lemon inspired recipe. This week’s recipe features these Lemon Poppyseed Muffins that not only are BURSTING with lemon flavor, but with macros (see below) like these, you could easily enjoy 3 and still walk away for less than 300 calories. #betterthanaproteinbar Use as a cake base for your Vanilla Creami, as a pre/post workout snack, or anytime treat. Yum!!
225 grams white beans (drained and rinsed very well)
30 grams vanilla or plain whey protein powder (I used Naked Nutrition Whey)
1 1/2 tsp vanilla
Rind of one small lemon
Juice from 1 small lemon
3 grams Stevia powder
65 grams erythritol
25 grams coconut flour
2 tsp baking powder
3/4 tsp sea salt
5 grams psyllium husk
83 grams nonfat Greek yogurt (I used Fage)
150 grams egg whites
11 grams poppyseeds
Topping: 36 grams Lemoncello spread (4 grams per muffin)
Combine all ingredients in a high speed blender, excluding poppy seeds, but including lemon rind, till smooth. Stir in your poppy seeds. Pour equal amounts into a lined cupcake tray tray (9 cupcakes total!) Bake at 350 for 25-28 minutes). Let cool completely. Top each muffin with 4 grams of Lemoncello spread and chill in the fridge to harden up that ‘icing’. Store in the fridge and grab and go to your heart (and belly’s) content!
Saved in MFP: Macro Minded Monique-Lemon Poppyseed Muffins
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