Lemon Poppy Seed Protein Loaf (or Muffins)

This gluten free, low/no fat and high protein loaf is such a nice treat! The original version of this was in a loaf form but I really find muffins so handy for packing lunches and on the go. It works for either so do as you like jus note you may have to adjust the baking time.

Dry Ingredients:

3/4 cup Gluten Free oat flour (or other light GF flour like Quinoa flour to GF 1:1 baking mix. All purpose would work too if you don’t need GF )
1/4 cup coconut flour
1/2 cup coconut sugar or cane sugar (or sugar sub like xylitol/erythritol if needed)
3/4 cup vanilla whey protein powder (non dairy protein powder should work too – I tried a mix of hemp protein and Genuine Health Fermented with success)
1/4 tsp sea salt
1/2 tsp baking soda
rind from 1 whole lemon (and/or 2 drops Lemon essential oil in the wet ingredients)

Wet Ingredients

4 egg whites ( or 1/2 cup liquid egg whites or 2 whole eggs)
1 cup unsweetened applesauce
1/2 cup lemon juice (fresh is best or use real fresh bottled)
1/4 cup water
Tablespoons poppy seeds


  1. Preheat oven to 350 degrees. Line loaf pan with parchment paper and spray lightly with non stick oil or use 6 large silicone muffin cups
  2. Mix dry ingredients in large bowl
  3. Mix wet ingredients in medium bowl
  4. Gently mix all together in large bowl
  5. Mix in poppy seeds
  6. Pour into parchment lined loaf pan or 6 silicone large muffin cups
  7. Cook for about 30min or until toothpick comes out clean (loaf may take longer than muffins)

Macros for 1 of 6 muffins when made with oat flour, whole eggs and whey. Remember your macros will adjust with every ingredient change.

17P/22C/4F per muffin

Lemon Poppyseed Protein Muffins
Lemon Poppyseed Protein Muffins
Lemon Poppyseed Protein Loaf

What do you think?