These Lemon Raspberry Protein Muffins are a delicious, healthy treat that’s packed with protein and bursting with fresh flavors! They’re the perfect snack or breakfast option, combining the tangy lemon and sweet raspberries with the muscle-building power of protein.
Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup vanilla protein powder (whey or plant-based)
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup unsweetened almond milk (or any milk of your choice)
- 2 tablespoons honey or maple syrup (or your preferred sweetener)
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1/2 cup fresh raspberries (or frozen, but thawed)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- Mix the Dry Ingredients:
- In a large bowl, combine almond flour, coconut flour, protein powder, baking soda, baking powder, and salt. Stir until well mixed.
- Mix the Wet Ingredients:
- In a separate bowl, whisk together the eggs, almond milk, honey or maple syrup, vanilla extract, lemon zest, and lemon juice.
- Combine Wet and Dry:
- Pour the wet ingredients into the dry ingredients and mix until fully combined. The batter will be thick.
- Add Raspberries:
- Gently fold in the fresh raspberries. Be careful not to crush them too much.
- Fill the Muffin Tin:
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve:
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition (per muffin, based on 12 muffins):
- Calories: Approximately 150-180 kcal
- Protein: 8-10g
- Carbs: 10-12g
- Fat: 8-9g