For those who prefer cake to protein shakes, these bakery style lemon and poppy seed muffins are made using vegan vanilla protein powder, making them the perfect plant-based sweet treat! Enjoy them post-workout, as a mid-afternoon snack or even for an on-the-go breakfast!
Preheat your oven to 350f.
Combine the flour, baking powder, soda, poppy seeds, vanilla vegan protein, sugar and salt in a medium bowl and mix well. In another bowl, combine the melted spread or butter, lemon juice, milk and apple cider vinegar.
Fold the wet ingredients into the dry gently, until smooth and incorporated - but be careful not to over mix! Spoon the mixture into a greased cupcake tray and bake for 15-20 minutes, or until a toothpick or skewer comes out clean.
Leave them to cool and make the icing by combining powdered sugar and lemon juice until you get your desired consistency. Pour over the muffins, sprinkle with extra poppy or chia seeds and enjoy!