Lemon & Poppy Seed Protein Muffins – Take 1

They turned out kind of clownish (shape wise). See, if you microwave whey + egg whites (some people do this), you’ll see what I mean: you end up with a crazy style, airy, rubbery-like, faux muffin. Hehe. Anyways, THESE guys are take 1 because next time I think I will compliment whey with other texturizing ingredients. Take 2 will take over the world of lemon & poppy seed protein muffins (I love lemon & poppy seed muffins), you’ll see ;-) By the way, if you ever want to make an unusual yet quite delicious protein shake, try mixing the ingredients for these muffins together and booom because the batter was incredible. The muffins, with almond butter and left in the fridge overnight, were reeeeeeeeeeeeeally tasty!!! yum yum yum! It’s just the texture that initially bugged me but aaah the taste, THE TASTE! Nothing like lemon, poppy seeds and vanilla *sigh*


140g liquid egg whites
44g vanilla whey
10g brown rice protein powder
10g lemon peel
5g orange peel
10g poppyseeds


Mix all ingredients and microwave until cake like

Macros per Serving (out of 5):

1.76g fat
2.4 carbs (1.4g sugars/0.7g fiber)
13.6g protein

Note to self = next time, add walnuts.

Comments for This Entry

  • Mina Marie

    I’m new at the whole baking with protein powder thing and so have no clue what matters, but if I’m intolerant towards whey and any other milk protein and want to replace it with rice protein or egg white protein, is there something I have to consider/add/change for it to be successful? Lemon & poppy seed muffins have always been a BIG favorite you see, so these made me drool a little bit :P

    May 9, 2012 at 6:23 pm | Reply to this comment

    • ANNA

      Hi Mina!!!! I’m a firm believer in the ability to bake anything and everything without dairy. To be successful in this, you just have to sub cottage cheese/quark/yogurt for banana, cooked sweet potatoes, pumpkin, or beetroot. All milk can be replaced with nut or coconut milk. I think non-dairy powders are yummy to bake with! Be careful, however with egg white protein powder because you need to use a lot of liquid to make sure you ‘reconsistitute’ the egg whites otherwise they’ll be really intense and overly salty. To do this, just taste your batter at the end. If it’s too ‘egg whitey’, add more of the above (so, cooked potato, pumpkin, beets, etc) + flour + milk. (I use a lot of coconut flour but oatflour and/or nut flour works great too!)

      May 10, 2012 at 1:16 pm | Reply to this comment

  • Mina Marie

    New question from me :P How do you cook these? (I’m not always this useless, just with cooking :P)

    May 10, 2012 at 12:04 pm | Reply to this comment

    • ANNA

      Hehe, no worries. This recipe was written in such a confusion way! I basically just mixed all the above ingredients, divided into muffin cases and baked at 160 C (320 F) for probably about 30 minutes? Basically until, when they were stabbed, the knife came out clean :-)

      May 10, 2012 at 1:18 pm | Reply to this comment

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