There’s something uplifting about lemony breakfasts — fresh, light, and energizing — and these high-protein lemon poppy seed muffins bring that feeling to your morning without heaviness. They’re soft and tender with a gentle citrus aroma, offering a cozy bakery-style bite that still feels balanced and nourishing.
Protein-forward baked breakfasts continue to trend because they combine comfort with practicality. These muffins skip flour while still holding their shape, using a simple yogurt-based batter that bakes up fluffy and satisfying. The poppy seeds add subtle crunch, while lemon zest keeps the flavor bright and clean.
What makes these muffins especially appealing is how well they fit into busy routines. They’re easy to bake in one bowl, portioned for grab-and-go mornings, and sturdy enough to pack for later. Each muffin feels indulgent, yet light enough to enjoy daily.
Whether you’re meal-prepping for the week or craving a warm, citrusy breakfast treat, these vegan protein muffins fit seamlessly into your routine. Simple, fresh, and repeatable — they’re the kind of breakfast you’ll keep in rotation.
These high-protein lemon poppy seed protein muffins are soft, bright, and lightly sweet with a tender crumb. A low-calorie, flourless vegan breakfast that’s quick to bake and perfect for meal prep.
Preheat oven to 350°F (175°C) and lightly grease a 6-cup muffin tin.
In a bowl, whisk vegan yogurt, protein powder, lemon zest, lemon juice, poppy seeds, baking powder, baking soda, and salt until smooth.
Divide the batter evenly between muffin cups.
Bake for 16–20 minutes until set and lightly golden on top.
Let muffins cool slightly before removing and serving.