Home Breakfast Lemon Raspberry Protein Muffins

Lemon Raspberry Protein Muffins

by chefnatskitchen

These muffins smell delicious coming out of the oven and taste even better. Fluffy protein filled batter, fresh lemon and tart but sweet raspberries, these make the perfect breakfast or snack.

Ingredient Notes and Health Benefits:

Oat Flour: You can make your own by blending oats, or you can purchase oat flour already premade. I prefer to just blend my oats because I eat oats more often than I need oat flour!

Raspberries: You can use fresh or frozen. In this recipe I used frozen. Raspberries are high in fiber, antioxidants and minerals.

Lemon Juice and Zest: Lemon is a great source of Vitamin C and also aids in digestion.

Protein Powder: I prefer to use a dairy-free protein powder, but any will work. Lately I’ve been using the Jay Robb egg-white protein powder.

How to Make Lemon Raspberry Protein Muffins

Step 1: Preheat oven to 350

Step 2: Place dry ingredients into a large mixing bowl

Step 3: Place coconut oil in a medium sized mixing bowl, and melt in the microwave for 1 minute

Step 4: Add the rest of the wet ingredients to the melted coconut oil

Step 5: Whisk the wet ingredients until they’re smooth

Step 6: Create a well in dry ingredients and pour wet ingredients into dry. Use a large spoon to stir to combine

Step 7: Pour raspberries into batter and mix.

Step 8: Using a spoon, scoop batter into a greased muffin pan. Place in the oven and cook at 350 for 20 minutes

Lemon Raspberry Protein Muffins

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.2/5
( 6 voted )


1 cup vanilla protein powder (I prefer egg white)
1 cup oat flour
1/2 tsp salt
Zest of 1 lemon
1 tsp baking powder
1/2 tsp baking soda
1/2 cup maple syrup
1 cup plain non-fat greek yogurt
1/3 cup melted coconut oil
2 tbsp lemon juice
2 eggs (at room-temperature)
2 cups frozen raspberries


1. Preheat oven to 350.
2. Place dry ingredients into a large mixing bowl (protein powder, oat flour, salt, baking powder, baking soda, lemon zest).
3. Place coconut oil into a medium sized bowl and place in microwave for 1 minute to melt.
4. Add the rest of the wet ingredients to the coconut oil (maple syrup, eggs, greek yogurt and lemon juice) and whisk together until smooth.
5. Create a well in dry ingredients (push ingredients to the side of the bowl as much as possible) and pour in wet ingredients.
6. Using a large spoon, stir until wet and dry ingredients are combined.
7. Pour in raspberries and stir again to combine.
8. Using a spoon, scoop batter into a greased muffin pan.
9. Place in the oven for 18-20 minutes.

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