Lemon Raspberry Protein Muffins Recipe

Lemon Raspberry Protein Muffins are a great way to enjoy a delicious, healthy treat while getting a good dose of protein. They’re perfect for a post-workout snack or a breakfast option that’ll keep you satisfied. Here’s a simple recipe to make them!

Lemon Raspberry Protein Muffins

Ingredients:

• 1 1/2 cups oat flour (you can blend oats to make your own)

• 1/2 cup protein powder (vanilla or unflavored works best)

• 1/4 cup coconut flour or almond flour

• 1/4 cup sweetener of choice (like honey, maple syrup, or stevia)

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 2 large eggs

• 1/2 cup unsweetened applesauce (or Greek yogurt for a creamier texture)

• 1/4 cup unsweetened almond milk (or any milk of choice)

• 1 tbsp lemon zest (from about 1 lemon)

• 2 tbsp lemon juice (freshly squeezed)

• 1/2 cup fresh raspberries (or frozen, thawed)

• 1/2 tsp vanilla extract (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.

2. Combine dry ingredients: In a large bowl, whisk together the oat flour, protein powder, coconut flour, baking powder, baking soda, salt, and sweetener.

3. Mix wet ingredients: In a separate bowl, beat the eggs. Then add the applesauce (or Greek yogurt), almond milk, lemon zest, lemon juice, and vanilla extract. Whisk until smooth and well combined.

4. Combine wet and dry ingredients: Slowly fold the wet ingredients into the dry ingredients until just combined. Don’t overmix, as this can affect the texture.

5. Add raspberries: Gently fold in the fresh raspberries. If you’re using frozen raspberries, make sure to thaw them first and gently pat them dry to avoid extra moisture in the batter.

6. Fill muffin tin: Spoon the muffin batter into the prepared muffin tin, filling each cup about 3/4 full.

7. Bake: Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be golden brown on top.

8. Cool and serve: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Tips:

• Protein powder choice: If you use a flavored protein powder (like vanilla or chocolate), adjust the sweetener accordingly to avoid them being too sweet.

• Add-ins: You can sprinkle some chia seeds, flax seeds, or even a bit of chopped almonds into the batter for extra crunch and nutrition.

• Storage: These muffins keep well in an airtight container for about 3-4 days. They can also be frozen for longer storage—just pop them in the microwave for a few seconds to reheat!

These Lemon Raspberry Protein Muffins are light, fluffy, and packed with protein—perfect for a healthy treat that won’t leave you feeling guilty! Would you like any modifications or variations for the recipe?