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.

FlapJacked Lemon Poppyseed Protein Muffin Recipe


3 cups of FlapJacked Buttermilk Protein Pancake Mix
1 teaspoon baking soda
2 bsp 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
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
3/4-1 confectioners sugar


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

Preheat 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). ENJOY!