Recipe & images by Logan Dunn


  • 1 ½ Cup Rolled Oats – ground
  • ½ Cup Whole Wheat Flour
  • 1 Tbsp Baking Powder
  • ½ Tsp Baking Soda
  • 1/8 Tsp Sea Salt
  • ¼ Cup Poppy Seeds
  • 1 Scoop Vanilla Protein
  • 2 Tbsp Lemon Juice
  • 1 Tsp Lemon Zest
  • ¼ Tsp Lemon Extract
  • ¼ Cup Melted Coconut Oil
  • ½ Cup Almond Milk
  • ¼ Cup Coconut Yogurt
  • 1 Tsp Vanilla Extract
  • 3 Tbsp Maple Syrup
  • 2 Tbsp Ground Flax Seed, mixed with 6 tbsp Water
  • Begin by sifting together the dry ingredients into one bowl and mixing together the wet ingredients into a smaller separate bowl.
  • Set the flax “egg” to coagulate in another bowl.
  • Add the wet ingredients to the dry, followed by the flax egg, and fold together to incorporate. You don’t want to overwork the batter.
  • Preheat your oven to 475F.
  • Line or grease a muffin pan and fill to the top (about 2 tbsp of batter in each muffin spot).
  • Turn your own down to 400F and bake the muffins for 20 minutes or until golden brown and a toothpick will come out clean (heating the oven to a high temp and then turning it down right before baking will ensure the muffins puff up and have those nice “muffin tops” we all love!).
  • Allow to cool on a cooling rack before enjoying!