Vegetarian

Lemon and Poppy Seed Muffins

Name: Lemon and Poppy Seed Muffins
Total time: 40 min
Yield: 6
Ingredients: 260g plain flour; 2 lemons, zest and juice; 1 tbsp poppy seeds; 1½ tsp baking powder; 1½ tsp bicarbonate of soda; 1 pinch salt; 120g protein powder, vanilla or unflavoured; 25g butter, melted; 400g yoghurt, such as greek, natural, soya; 4 medium bananas, peeled; 3 large eggs; 30g agave or maple syrup; 30g agave or maple syrup; 50g low-fat cream cheese

40 mins

Ingredients

6 servings

260g plain flour
2 lemons, zest and juice
1 tbsp poppy seeds
1½ tsp baking powder
1½ tsp bicarbonate of soda
1 pinch salt
120g protein powder, vanilla or unflavoured
25g butter, melted
400g yoghurt, such as greek, natural, soya
4 medium bananas, peeled
3 large eggs
30g agave or maple syrup

For the topping

30g agave or maple syrup
50g low-fat cream cheese

Method

Preheat the oven to 180ºC. Combine the flour, lemon zest, poppy seeds, baking powder, bicarbonate of soda and salt into a large bowl and make a well in the middle. Put the protein powder, butter, yoghurt, bananas, eggs, lemon juice and agave syrup into a liquidiser and blend until smooth. Pour into the dry ingredients and fold together until smooth.

Divide the mixture between a 12-hole deep muffin tin lined with paper cases then bake for 30 minutes until risen and golden. Remove from the oven and leave to cool.

For the topping, mix together the agave syrup and the cream cheese then spread over the tops of the muffins once cooled.

Tips

If you plan on freezing the muffins, it's best to do this before icing them. Simply remove the paper cases then wrap individually in clingfilm before freezing.