Lemon Raspberry Protein Muffins (High-Protein)
Time
- Prep time: 15 minutes
- Bake time: 18–22 minutes
- Total time: ~35 minutes
Yield
- 10–12 muffins
Ingredients
Dry Ingredients
- 1 cup oat flour (or blended oats)
- ½ cup vanilla protein powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 2 large eggs
- ¾ cup Greek yogurt (plain or vanilla)
- ¼ cup honey or maple syrup
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- ¼ cup milk (any milk)
Add-ins
- ¾ cup fresh or frozen raspberries
Optional Lemon Glaze
- ½ cup powdered sugar
- 1–2 tsp lemon juice
Equipment
- Mixing bowls
- Whisk or spatula
- Muffin tin
- Muffin liners or oil spray
- Zester or grater
Step-by-Step Instructions
Prepare the Oven
Preheat your oven to 180°C (350°F).
Line a 12-cup muffin pan with paper liners or lightly grease it with oil.
Make the Oat Flour (Optional)
If you don’t have oat flour:
- Add rolled oats to a blender.
- Blend for 20–30 seconds until it becomes a fine flour.
3️⃣ Mix the Dry Ingredients
In a large mixing bowl combine:
- oat flour
- protein powder
- baking powder
- baking soda
- salt
Whisk everything together so the protein powder is evenly distributed.
Mix the Wet Ingredients
In another bowl whisk together:
- eggs
- Greek yogurt
- honey (or maple syrup)
- lemon juice
- lemon zest
- vanilla extract
- milk
Mix until smooth and creamy.
Combine Wet and Dry
Slowly pour the wet ingredients into the dry ingredients.
Use a spatula to mix gently until just combined.
Do not overmix, because this can make muffins dense.
If the batter is very thick, add 1–2 tablespoons of milk.
Fold in the Raspberries
Add the raspberries and gently fold them into the batter.
Tip:
If using frozen raspberries, lightly coat them with 1 teaspoon oat flour so they don’t sink.
Fill the Muffin Pan
Spoon the batter into the muffin cups, filling each about ¾ full.
Optional: sprinkle a little lemon zest or oats on top.
Bake
Place the muffin pan in the oven and bake for 18–22 minutes.
The muffins are done when:
- a toothpick inserted in the center comes out clean
- the tops feel firm and slightly golden
9️⃣ Cool the Muffins
Let muffins cool in the pan for 5–10 minutes, then transfer them to a cooling rack.
This prevents them from becoming soggy.
Optional Lemon Glaze
For extra lemon flavor:
- Mix powdered sugar and lemon juice in a small bowl.
- Stir until smooth.
- Drizzle over cooled muffins.
Approximate Nutrition (per muffin)
- Protein: 8–12 g
- Calories: 140–170
- Carbs: 15–18 g
Storage Tips
- Room temperature: 2 days (airtight container)
- Refrigerator: 5 days
- Freezer: up to 2 months
Tip: Warm a muffin in the microwave for 10–15 seconds before eating for a bakery-style texture.
If you’d like, I can also show you:
- A 20-gram protein version of these muffins
- Bakery-style fluffy lemon raspberry muffins
- Healthy weight-loss lemon raspberry protein muffins
