Bakery staples get an upgrade in these Lemon Poppyseed Muffins with an addition of Vega Sport® Performance Protein to the batch.
- 1½ cup gluten-free all-purpose flour
- 1½ tsp baking soda
- ½ cup oats, ground
- 1 serving Vanilla Vega Sport® Performance Protein
- 1 Tbsp poppyseeds
- ½ tsp salt
- 2 lemons, zested and juiced
- 1 cup coconut sugar
- 1 cup non-dairy milk
- ⅓ cup coconut oil, melted
- 1 tsp vanilla extract
Preheat oven to 375 degrees F.
In a mixing bowl combine flour, baking soda, ground oats, protein, poppyseeds and salt
In a separate mixing bowl, combine lemon zest and juice, coconut sugar, milk, coconut oil and vanilla extract.
Combine wet and dry ingredients and pour into a greased muffin tin. Bake 17-20 minutes or until a toothpick comes out clean.