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Lemon Poppyseed Bundt Cakes

Lemon Poppyseed Bundt Cakes


  • ¾ Cup oat flour
  • ¾ Cup almond flour
  • ½ Cup FITCRUNCH vanilla protein powder
  • 2 Tbs poppy seeds
  • 1 Tsp baking powder
  • 1 Tsp baking soda
  • 1 Tbs lemon zest
  • Cup honey
  • ½ Cup nonfat greek yogurt
  • ¼ Cup melted coconut oil
  • 3 large eggs
  • 2 Tbs lemon juice
  • 1 Tsp vanilla extract


  • Preheat oven to 350 and grease bundt pans with coconut oil.
  • In separate bowls combine the dry and wet ingredients and mix until smooth.
  • Add the wet to the dry together and mix until just combined.
  • Fill bundt pans ¾ of the way.
  • Bake 15-20 minutes or until a toothpick inserted unto the middle comes out clean.
  • Transfer to wire rack and let cool.
  • Top with a protein glaze (1-2 TBS milk and protein powder) or berries!


  • Add FITCRUNCH collagen peptides for added protein.


Makes 24 mini bundt cakes
73 calories per mini cake

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