Lemon Poppyseed Muffins

Have your muffins and eat them too! This version of the original Lemon Poppyseed muffin is tangy, a tad sweet and delicious but won't leave you hungry an hour later. Packed with protein, this muffin makes a great afternoon snack or breakfast on the go.


  • 3 cups FlapJacked Buttermilk Protein Pancake Mix
  • 1 teaspoon baking soda
  • 2 tbsp poppy seeds
  • 1/4 stick softened unsalted butter
  • 1/3 cup brown sugar or sugar of choice
  • 4 large eggs
  • ½ cup plain greek yogurt
  • 2 cups shredded zucchini
  • zest of 2 lemons (save lemons for glaze)
  • 1-1/2 tsp lemon extract
  • 3/4 cup milk (skim or non-dairy)
  • 1 tbsp fresh squeezed lemon juice (optional for glaze)
  • 3/4-1 confectioners sugar (optional for glaze)


  • Serving Size:   1 muffin
  • Servings:   12
  • Calories:   155
  • Fat:   6g
  • Carbs:   15g
  • Fiber:   2g
  • Sugar:   8g
  • Protein:   11g


  • Pre-heat oven to 350˚.
  • Grease a non-stick muffin pan (or use paper or foil muffin liners).
  • In large bowl mix dry ingredients, set aside.
  • In a medium bowl, mix remaining ingredients with a mixer on medium speed for 1-2 minutes, until smooth.
  • Fold Wet with dry ingredients and pour evenly into 15 muffins.
  • Bake in pre-heated oven for 12-15 minutes.
  • Let cool and Enjoy! (OPTIONAL: drizzle heated glaze on cooled muffins).

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