Lemon and Poppy Seed Muffins


Makes 12 muffins

  • 260g plain flour
  • 2 lemons, zest and juice
  • 1 tbsp poppy seeds
  • 1½ tsp baking powder
  • 1½ tsp bicarbonate of soda
  • Pinch salt
  • 120g protein powder, vanilla
  • 25g butter, melted
  • 400g yoghurt, such as Greek, natural, soya
  • 4 medium bananas, peeled (400g)
  • 3 large eggs, beaten
  • 60g agave or maple syrup
  • 50g low-fat cream cheese


Preheat the oven to 180ºC. Combine the flour, lemon zest, poppy seeds, baking powder, bicarbonate of soda and a pinch of salt into a large bowl and make a well in the middle.

Tip the protein powder, butter, yoghurt, bananas, eggs, lemon juice and half of the 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 and bake for 30 minutes until risen and golden. Remove from the oven and leave to cool.

Mix together the remaining syrup and the cream cheese then spread over the tops of the muffins.

Aim to have 2-3 muffins per meal.

  • Good on the go
  • Good for batch cooking
  • Good for freezing


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

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