Raspberry Lemon Muffins

If you’re looking for a delicious and nutritious way to start your day or fuel your workouts, these Raspberry Lemon Protein Muffins are just the ticket. Packed with protein, these muffins are moist, flavorful, and perfect for a quick breakfast or a post-workout snack. The combination of tart lemon and sweet raspberries makes for a refreshing treat that’s both satisfying and healthy.

Why You’ll Love This Recipe

• Protein-Packed: With vanilla protein powder and Greek yogurt, these muffins provide a substantial protein boost to keep you energized.
• Gluten Free: These Muffins are naturally gluten free as they are made with oat flour instead of regular flour.
• Moist and Flavorful: The combination of Greek yogurt and applesauce keeps the muffins moist, while the lemon zest and juice add a refreshing citrus flavor.
• Versatile and Convenient: Perfect for meal prep, these muffins can be enjoyed as a quick breakfast, a snack on the go, or a post-workout treat.
• Kid-Friendly: These muffins are a great way to sneak in some extra protein and fruit into your kids’ diets.

Here are the Main Ingredients You will Need to Make these Muffins:

Step-by-Step Instructions:

Preheat your oven to 350°F (175°C) and spray a muffin tin with non-stick cooking spray.

In a large bowl, whisk together the oat flour, vanilla protein powder, baking powder, baking soda, salt, and monk fruit sweetener.

In another bowl, combine the Greek yogurt, applesauce, egg whites, whole egg, vanilla extract, lemon zest, and lemon juice. Mix until well combined.

Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.

Gently fold in the raspberries. If using frozen raspberries, do not thaw them before adding to the batter to prevent excess moisture.

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Bake for 20-24 minutes, or until starting to become lightly golden-brown on top. If using fresh raspberries, baking time will be to the shorter end of this range.

Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Recipe Notes/Modifications:

• If using frozen raspberries, do not thaw them before adding to the batter to prevent excess moisture, which can lead to soggy muffins. Fold them in gently to avoid breaking them up too much.
• If you don’t have oat flour, you can make your own by grinding oats in a blender or food processor until they reach a flour-like consistency.
• I recommend the brand Pescience Select one for protein powder, for this recipe use the Vanilla Gourmet flavour!
• This recipe is Gluten-Free
• Storage: place the muffins in an airtight container or a resealable plastic bag and store them in the refrigerator for up to 5-7 days.
• To freeze the muffins, wrap each muffin individually in plastic wrap or aluminum foil, then place them in a resealable freezer bag or an airtight container. They can be frozen for up to 3 months.
• To enjoy warm muffins, microwave them for 15-20 seconds (if thawed) or 30-40 seconds (if refrigerated) on a low setting. Be careful not to overheat, as this can make the muffins tough.

Looking for other delicious Muffin Recipes?!

Checkout my…

Chocolate Zucchini Muffins

Banana Bread Chocolate Chip Muffins

Lemon Poppy Seed Muffins

These Raspberry Lemon Protein Muffins are not only delicious but also incredibly nutritious, making them a perfect addition to your healthy eating routine. Enjoy the bright, refreshing flavors and the convenience of this easy-to-make recipe!

If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!