LEMON POPPYSEED COLLAGEN PROTEIN MUFFINS

August 03, 2019

LEMON POPPYSEED COLLAGEN PROTEIN MUFFINS

These Lemon Poppyseed Collagen Protein Muffins are gluten-free, dairy-free and easily made Paleo! I love making baked goods with some sort of protein because it transforms them from a “treat” to a substantial snack that will hold you over for hours. I mean, why NOT have fluffy lemon poppyseed muffins with sweet citrus flavor, no added sugar, and the added benefits of collagen? You might also like my Chocolate Cherry Collagen Muffins, Blueberry Collagen Protein Muffins, or my Banana Collagen Protein Muffins!

Did you know? Collagen protein has proven beneficial for treating join pain and stiffness, osteoarthritis, and rheumatoid arthritis!1-4

LEMON POPPYSEED COLLAGEN PROTEIN MUFFINS

Collagen and flour substitutions

In these Lemon Poppyseed Collagen Protein Muffins, I used a combination of unflavored collagen peptides, gluten-free baking flour, and coconut flour. I love coconut flour for collagen recipes because collagen tends to make baked goods “goopy” inside but the coconut flour counteracts that.

If you don’t have collagen, feel free to swap it out for a quarter-cup of gluten-free baking flour or two tablespoons of coconut flour. If substituting whey, casein, or a vegan protein powder, I suggest starting with half as much or 45 grams (they tend to be more absorbent and can dry out baked goods). You can also switch out the coconut flour for twice as much gluten-free baking flour. I wouldn’t recommend using just coconut flour, as it yields a rather coarse texture when used alone.

LEMON POPPYSEED COLLAGEN PROTEIN MUFFINS

Sweetener substitutions

To sweeten these Lemon Poppyseed Collagen Protein Muffins, I used my favorite stevia-erythritol blend that’s organic, calorie-free, and twice as sweet as sugar (making it go farther). You can use any sweetener you like! Just bear in mind, if using erythritol, monk fruit, baking stevia or another sweetener that measures 1-to-1 like sugar, you’ll need twice as much (one cup).

Egg substitutions

Collagen baked goods need need a little extra help holding together, so I use two whole eggs. If you can’t have eggs, substitute two flax eggs or a vegan egg replacer. You can also use half a cup of egg whites for lower fat muffins, but they won’t be as yellow without the yolks.

LEMON POPPYSEED COLLAGEN PROTEIN MUFFINS

Other substitutions

To make these muffins irresistibly moist, I used half a cup of dairy-free almond milk yogurt (any yogurt will do). For even more richness I added three tablespoons of avocado oil to the muffin mix. You can also use melted coconut oil or buttery spread, or unsweetened applesauce for lower fat muffins!

The signature ingredients are of course fresh lemon zest and juice, and poppyseeds (can sub chia seeds but they won’t be as black).

Here’s the printable recipe for these Lemon Poppyseed Collagen Protein Muffins! I hope you’ll rate and comment below if you try them 🙂

This post contains affiliate links.

Print Pin
5 from 1 vote

Lemon Poppyseed Collagen Protein Muffins

These lemon poppyseed collagen protein muffins are gluten-free, dairy-free, and easily made Paleo! Fluffy, sweet, and citrusy with no added sugar.
Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Servings 9 regular muffins
Calories 163kcal
Author Sarah Wilkins, No Excuses Nutrition

Ingredients

  • 3/4 cup (90g) unflavored collagen protein powder*
  • 1/2 cup gluten-free baking flour*
  • 1/2 cup coconut flour*
  • 1/2 cup calorie-free sweetener* I used one that's twice as sweet as sugar
  • 1 tbsp. poppyseeds*
  • 2 tsp. baking powder
  • 1/4 tsp. salt optional
  • 2 large whole eggs*
  • 1/2 cup plain dairy-free yogurt*
  • 3 tbsp. avocado oil* or vegan buttery spread
  • 1 1/2 tbsp. lemon zest about 1 large lemon
  • 1 1/2 tbsp. lemon juice
  • 1 1/2 tsp. vanilla extract

*See blog post above for substitutions.

    Instructions

    • Preheat oven to 350 degrees F.
    • Whisk together dry ingredients (through salt) in a medium mixing bowl.
    • Add wet ingredients (through vanilla) and mix just until no clumps remain.
    • Scoop batter into nine wells of a muffin tin that have been coated with cooking spray. If you're using liners, coat the insides of the liners with cooking spray. For bakery-style (larger) muffins, use only six wells of the muffin pan.
    • Bake for 30-35 minutes until golden brown and a toothpick or knife inserted comes out clean.
    • Leftover muffins will keep in the fridge in an airtight container at least one week, or in the freezer at least one month.

    Notes

    Calories (per regular muffin): 163kcal, Fat: 7.3g, Sat fat: 1.8g, Carbs: 12g, Fiber: 3g, Sugar: 1g, Protein: 13g, Sodium: 157mg
    Calories (per bakery-style muffin): 244kcal, Fat: 11.0g, Sat fat: 2.8g, Carbs: 18g, Fiber: 5g, Sugar: 2g, Protein: 19g, Sodium: 235mg
    1. Clark, K. L., Sebastianelli, W., Flechsenhar, K. R., Aukermann, D. F., Meza, F., Millard, R. L., . . . Albert, A. (2008). 24-Week study on the use of collagen hydrolysate as a dietary supplement in athletes with activity-related joint pain. Current Medical Research and Opinion, 24(5), 1485-1496. doi:10.1185/030079908×291967
    2. Bruyère, O., Zegels, B., Leonori, L., Rabenda, V., Janssen, A., Bourges, C., & Reginster, J. (2012). Effect of collagen hydrolysate in articular pain: A 6-month randomized, double-blind, placebo controlled study. Complementary Therapies in Medicine, 20(3), 124-130. doi:10.1016/j.ctim.2011.12.007
    3. Bello, A. E., & Oesser, S. (2006). Collagen hydrolysate for the treatment of osteoarthritis and other joint disorders:a review of the literature. Current Medical Research and Opinion, 22(11), 2221-2232. doi:10.1185/030079906×148373
    4. Crowley, D. C., Lau, F. C., Sharma, P., Evans, M., Guthrie, N., Bagchi, M., . . . Raychaudhuri, S. P. (2009). Safety and efficacy of undenatured type II collagen in the treatment of osteoarthritis of the knee: a clinical trial. International Journal of Medical Sciences, 312-321. doi:10.7150/ijms.6.312




    Leave a comment

    Comments will be approved before showing up.


    Also in Blog

    PUMPKIN CHIP PROTEIN BREAD (GLUTEN FREE, DAIRY FREE)
    PUMPKIN CHIP PROTEIN BREAD (GLUTEN FREE, DAIRY FREE)

    September 24, 2022

    This Pumpkin Chip Protein Bread has a rich, tender texture full of pumpkin spice and chocolate chips (no dry protein bread here). The kids and I can't get enough! Best of all, it's gluten-free, dairy-free, nut-free and easily made egg-free and vegan.

     

    View full article →

    PROTEIN APPLE CRISP (DAIRY FREE)
    PROTEIN APPLE CRISP (DAIRY FREE)

    September 14, 2022

    Apple desserts have to be my favorite - and this Protein Apple Crisp did not disappoint! Baked cinnamon apples are layered between two buttery layers of oat crisp, with a hint of cardamom for those "apple pie" vibes. It's the perfect healthy dessert topped with your choice of dairy-free or protein vanilla ice cream! 

    View full article →

    LEMON CRUSTED COD DINNER
    LEMON CRUSTED COD DINNER

    September 06, 2022

    I've had this specific craving for crusted white fish for weeks now - so I made it happen with this Lemon Crusted Cod Dinner! This meal is gluten-free, dairy-free, and meal-prep friendly... just freeze your meals in an airtight container for optimal freshness. I love this meal served with roasted dill steak fries and lemon "butter" broccoli, but you can use whatever sides you enjoy ;)

    View full article →

    Get my FREE meal prep guide!

    Get family-friendly recipes, nutrition tips and faith-based inspiration delivered straight to your inbox.