Lemon Raspberry Protein Muffins Recipe

Here’s a bright and nutritious Lemon Raspberry Protein Muffins recipe—perfect for breakfast, post-workout snacks, or meal prep! These muffins are moist, tangy-sweet, and packed with protein to keep you satisfied.

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🍋 Lemon Raspberry Protein Muffins

Ingredients (Makes 10–12 muffins):

• 1 cup plain Greek yogurt (or unsweetened dairy-free yogurt)

• 2 eggs

• ¼ cup honey or maple syrup

• ¼ cup melted coconut oil or unsalted butter

• Zest of 1 lemon

• Juice of 1 lemon (about 2 tbsp)

• 1 tsp vanilla extract

• 1¼ cups oat flour (or blended oats)

• ½ cup vanilla or unflavored protein powder (whey or plant-based)

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1 cup fresh or frozen raspberries (don’t thaw if frozen)

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Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or spray with nonstick spray.

2. Mix wet ingredients:

   • In a large bowl, whisk together yogurt, eggs, honey, coconut oil, lemon zest, lemon juice, and vanilla.

3. Mix dry ingredients:

   • In another bowl, stir together oat flour, protein powder, baking powder, baking soda, and salt.

4. Combine and fold in berries:

   • Add dry ingredients to the wet mixture and stir until just combined.

   • Gently fold in raspberries.

5. Fill muffin cups:

   • Divide the batter evenly among the muffin tins (about ¾ full each).

6. Bake:

   • Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and enjoy:

   • Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

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💡 Tips:

• Use silicone muffin liners to prevent sticking with high-protein batters.

• Store in the fridge for up to 5 days or freeze for up to 2 months.

• Add a sprinkle of chia seeds or a crumble topping for extra flair.

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Would you like a dairy-free or gluten-free variation?