Here’s a recipe for Healthy Lemon Raspberry Protein Muffins—light, tangy, packed with protein, and perfect for breakfast or snacks
Ingredients (Makes 8–10 muffins)
- 1 ½ cups oats (or oat flour)
- 1 scoop vanilla protein powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ½ cup Greek yogurt (or unsweetened plant-based yogurt)
- ¼ cup honey or maple syrup
- 2 tbsp coconut oil (melted)
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 cup fresh or frozen raspberries
Optional: vanilla extract (1 tsp), chia seeds for extra fiber
Instructions
1. Preheat & Prep
- Preheat oven to 175°C (350°F)
- Line a muffin tin with paper liners or lightly grease
2. Mix Dry Ingredients
- In a bowl, combine oats, protein powder, baking powder, baking soda, and salt
3. Mix Wet Ingredients
- In another bowl, whisk eggs, Greek yogurt, honey, coconut oil, lemon zest, and lemon juice
4. Combine
- Fold wet ingredients into dry ingredients until just combined
- Gently fold in raspberries (avoid crushing)
5. Bake
- Divide batter evenly into muffin cups
- Bake 18–22 minutes, or until a toothpick comes out clean
- Cool 5 minutes in pan, then transfer to a wire rack
Pro Tips
- Use frozen raspberries if fresh aren’t available; thaw and drain excess juice
- Don’t overmix or muffins may be dense
- Protein powder can be swapped for plant-based or whey depending on preference
- For extra fluff, add 1 tbsp unsweetened almond milk
Variations
- Blueberry Lemon Protein Muffins: Swap raspberries for blueberries
- Chocolate Raspberry: Add 2 tbsp cocoa powder
- Low-Sugar: Reduce honey to 1–2 tbsp and add a splash of vanilla for sweetness
- Gluten-Free: Use certified gluten-free oats or oat flour