Ooo, bright + cozy combo 🍋🍓 Love it. Here’s a healthy lemon raspberry protein muffin recipe that’s fluffy, not rubbery, and actually tastes like a treat.
🍋 Healthy Lemon Raspberry Protein Muffins 🍓
Makes ~10–12 muffins
Ingredients
Dry
- 1 cup oat flour (or blend rolled oats)
- ½ cup vanilla protein powder
- 1 tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
Wet
- 2 large eggs
- ⅓ cup plain Greek yogurt (or dairy-free yogurt)
- ¼ cup honey or maple syrup
- 2 tbsp melted coconut oil or avocado oil
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Fold-ins
- ¾ cup fresh or frozen raspberries (if frozen, don’t thaw)
Instructions
- Preheat oven to 350°F (175°C). Line or lightly grease a muffin tin.
- In a bowl, whisk together all dry ingredients.
- In a separate bowl, whisk wet ingredients until smooth.
- Gently mix wet into dry until just combined (don’t overmix).
- Carefully fold in raspberries.
- Divide batter evenly into muffin cups.
- Bake 18–22 minutes, until tops spring back and a toothpick comes out mostly clean.
- Cool 5–10 minutes before removing (they firm up as they cool).
Optional Glow-Ups ✨
- Extra lemony: Add a few drops of lemon extract
- Crunch: Sprinkle sliced almonds on top
- Sweeter: Light drizzle of lemon yogurt glaze
- Higher protein: Use a thicker Greek yogurt + whey/casein blend
Approx Macros (per muffin, depends on protein powder)
- Protein: ~9–12g
- Calories: ~140–160
- Refined sugar-free ✔️
If you want these gluten-free, dairy-free, or extra high-protein, tell me what you’re aiming for and I’ll tweak it 👩🍳💛
