Here’s a recipe for Healthy Lemon Raspberry Protein Muffins. These muffins are packed with protein, fiber, and fresh flavors while still being light and delicious!
Ingredients:
- 1 cup almond flour (or oat flour for a different option)
- 1/2 cup protein powder (I recommend a vanilla or unflavored plant-based or whey protein)
- 1/4 cup coconut flour
- 1/4 cup rolled oats (or oat flour if preferred)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup Greek yogurt (plain or vanilla)
- 2 large eggs
- 1/4 cup honey (or maple syrup for a vegan version)
- 1/4 cup unsweetened almond milk (or any milk of choice)
- 1/2 tsp vanilla extract
- Zest of 1 lemon
- 1/4 cup lemon juice (freshly squeezed)
- 1/2 cup fresh raspberries (or frozen, but don’t thaw if using frozen)
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
- Mix the dry ingredients: In a large bowl, whisk together the almond flour, protein powder, coconut flour, oats, baking powder, baking soda, and salt.
- Mix the wet ingredients: In a separate bowl, whisk together the Greek yogurt, eggs, honey, almond milk, vanilla extract, lemon zest, and lemon juice until smooth.
- Combine the wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to keep the muffins fluffy.
- Fold in the raspberries: Gently fold the raspberries into the batter. If you’re using frozen raspberries, do this step quickly and gently to avoid turning the batter pink.
- Scoop into the muffin tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake: Place the muffins in the oven and bake for about 18-22 minutes or until a toothpick inserted into the center comes out clean (a few crumbs are fine).
- Cool and enjoy: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
