Lemon Raspberry Protein Muffins

Here’s a delicious and healthy recipe for Lemon Raspberry Protein Muffins. These muffins are perfect for a quick breakfast or snack, packed with protein and bursting with fresh flavors!

Lemon Raspberry Protein Muffins Recipe

Ingredients

• Dry Ingredients:

  • 1 cup whole wheat flour (or almond flour for a gluten-free option)
  • 1/2 cup protein powder (vanilla or unflavored)
  • 1/2 cup rolled oats
  • 1/4 cup coconut sugar or brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Zest of 1 lemon

• Wet Ingredients:

  • 1/2 cup unsweetened applesauce
  • 1/4 cup Greek yogurt (or a dairy-free alternative)
  • 2 large eggs
  • 1/4 cup honey or maple syrup
  • 1/4 cup almond milk (or any milk of your choice)
  • 1 teaspoon vanilla extract
  • Juice of 1 lemon

• Add-ins:

  • 1 cup fresh or frozen raspberries (if using frozen, do not thaw)

Instructions

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

2. Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, protein powder, rolled oats, coconut sugar, baking powder, baking soda, salt, and lemon zest.

3. Mix Wet Ingredients: In another bowl, combine the applesauce, Greek yogurt, eggs, honey (or maple syrup), almond milk, vanilla extract, and lemon juice. Mix until well combined.

4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the raspberries.

5. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.

6. Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy!

These Lemon Raspberry Protein Muffins are a great way to start your day or enjoy as a healthy snack. They can be stored in an airtight container at room temperature for a couple of days or in the refrigerator for up to a week. You can also freeze them for longer storage. Enjoy your baking!