These Lemon Raspberry Protein Muffins are the perfect balance of sweet and tangy, offering a nutritious boost to your day. Packed with protein, they make a great pre- or post-workout snack, breakfast, or a light treat. The tartness of the raspberries combined with the fresh, citrusy flavor of lemon gives these muffins a refreshing twist, while the protein helps keep you full and satisfied. These muffins are easy to make and can be enjoyed by everyone, whether you’re on a health-conscious diet or just looking for a delicious snack!
Ingredients:
- 1 ½ cups oat flour (or almond flour for a gluten-free option)
- 1/2 cup vanilla protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice (freshly squeezed)
- 1/2 cup Greek yogurt (or a dairy-free yogurt)
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/4 cup almond milk (or any milk of choice)
- 1/2 cup fresh raspberries (or frozen, but thawed and drained)
- 1 teaspoon vanilla extract
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.
- Mix the Dry Ingredients: In a large mixing bowl, combine the oat flour, protein powder, baking powder, baking soda, salt, and lemon zest. Whisk everything together until well blended.
- Combine the Wet Ingredients: In a separate bowl, whisk together the eggs, Greek yogurt, honey (or maple syrup), lemon juice, almond milk, and vanilla extract. Stir until smooth and fully combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix.
- Fold in the Raspberries: Gently fold in the fresh raspberries, being careful not to break them apart too much.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- 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 lightly golden on top.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Optional Toppings:
- A light glaze made from powdered sugar and lemon juice
- A sprinkle of chia seeds or flaxseeds for added texture and nutrients
Tips:
- For extra flavor, you can add a bit of lemon extract or a handful of chopped almonds to the batter.
- If you’re using frozen raspberries, be sure to thaw and drain them to prevent excess moisture in the batter.
Enjoy your fresh and healthy Lemon Raspberry Protein Muffins as a quick and satisfying snack or breakfast option!
