The combination of zesty lemon and juicy raspberries makes these muffins a delight for your taste buds. The bright citrus flavor from the fresh lemon juice and zest perfectly complements the tart sweetness of the raspberries. With the addition of protein powder and wholesome flours, these muffins offer a satisfying texture without sacrificing taste. The Greek yogurt and almond milk keep them moist and tender, making them an ideal choice for a balanced and nutritious snack that feels indulgent. Every bite is packed with fruity goodness, while the protein keeps you full and energized throughout the day.
Ingredients:
- 1 cup almond flour
- 1/2 cup oat flour (or ground oats)
- 1 scoop vanilla or unflavored protein powder
- 1/4 cup coconut sugar or sweetener of choice
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- Zest of 1 lemon
- 2 eggs
- 1/4 cup Greek yogurt (or dairy-free yogurt)
- 1/3 cup unsweetened almond milk (or any milk of choice)
- 1/4 cup lemon juice (freshly squeezed)
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1 cup fresh or frozen raspberries
Directions:
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with nonstick spray.
- Mix the dry ingredients: In a large mixing bowl, whisk together the almond flour, oat flour, protein powder, coconut sugar, salt, baking powder, baking soda, and lemon zest.
- Prepare the wet ingredients: In another bowl, whisk the eggs until well combined. Add the Greek yogurt, almond milk, lemon juice, melted coconut oil, and vanilla extract. Whisk until smooth.
- Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined. Be careful not to overmix to avoid dense muffins.
- Fold in the raspberries: Gently fold in the fresh or frozen raspberries into the batter. Try to distribute them evenly without smashing the berries too much.
- Fill the muffin tins: Using a spoon or ice cream scoop, evenly divide the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Store and enjoy: These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They also freeze well for longer storage.
