By: Krista
- GF
- KF
Jump to Recipe·
17 Comments
·
Rating★★★★★ 5 from 1 vote
Healthy Lemon Raspberry Protein Muffins that are gluten free & sugar free with 9 grams of protein per muffin!
Flourless Lemon Raspberry Protein Muffins with 9 grams of protein per muffin! These berry bursting sugar free muffins are the perfect quick breakfast or post workout snack!
Ok. I’m gonna let you in on a little secret.
I’m completely obsessed with these muffins. I’ve been keeping it a secret for a while, but I can’t hold it in anymore! I seriously make this recipe once a week. It’s part of my meal prep on Sunday so I have them on hand for the whole week.
I usually work out in the morning. I go to either a Lagree Fitness class or do a 20-30 minute ride on my Peloton bike.
Now, I don’t know about you. But before I workout I can’t really fill up my tummy. I just end up feeling it sloshing around while I’m working out. No bueno. That being said, I still need a little something in my belly and I also want to make sure that I kick start my metabolism so I’ve got that working for me too.
These Lemon Raspberry Protein Muffins have turned out to be the perfect fix for that.
This recipe is completely flourless. For the dry ingredients I use plant based protein powder, ground almond meal and ground flaxseed. But don’t worry the texture of these muffins are on point.
That’s always my concern when I’m using anything other than flour. Sometimes almond or coconut flour can be a little “mealy.” But these muffins came out perfect!
I also didn’t use ANY SUGAR in these muffins. The only ‘sweetener’ in this recipe is banana. Which meansthere is only 4 grams of sugar in each muffin. Woohoo!
They are moist, slightly sweet and have a nice burst of tart from the lemon and raspberries.
For realz delicious!
I like to top mine with a tablespoon of almond butter for an extra punch of protein. Plus, I’m just obsessed with almond butter these days. (instead of peanut butter… awww… gasp!)
Ok. Truth. I always wanted to like Justin’s Almond Butter and honestly, it’s meh. Okay. But MaraNatha Almond Butter. Guys it’s a game changer. Plus the all natural version has literally one ingredient. Almonds. That’s it. You don’t have a mound of oil on top that you have to vigorously stir in. It’s just is creamy, natural and freakin delicious! I highly recommend it.
You’ll love the creaminess of the almond butter on top of these muffins, plus it compliments the almond meal used in the muffin itself. These Protein Muffins are great for breakfast, a pre-workout snack or post-workout protein burst to make sure those muscles stay lean!
I SEEERRiously hope you guys try these muffins. Even the kiddos will love them and you’ll be happy knowing that they have something nutritious in them with a bunch of protein that will fill them up.
Bon Appetit friends!
Lemon Raspberry Protein Muffins
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
- Author: Krista
- Prep Time: 5
- Cook Time: 29
- Total Time: 34 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snacks
- Method: Oven
- Cuisine: American
Description
Flourless Lemon Raspberry Protein Muffins with 9 grams of protein per muffin! These berry bursting sugar free muffins are the perfect quick breakfast or post workout snack!
Ingredients
Scale
- 1/2 cup vanilla protein powder (plant based – I use Burt’s Bee it’s my favorite brand)
- 1/2 cup ground almond meal + 1 tablespoon
- 2 tablespoons ground flaxseed
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/2 cup egg whites
- 1/2 cup plain greek yogurt
- 2 bananas, mashed
- 4 tablespoons coconut oil, melted
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350 degrees F.
- Spray a muffin tin with coconut oil. (or canola if you don’t have coconut oil spray)
- In a medium bowl add protein powder, 1/2 cup of almond meal, ground flaxseed, cinnamon, baking powder, lemon zest and salt. Whisk together and set aside.
- To a small bowl add egg whites, plain greek yogurt, mashed bananas and melted coconut oil. Whisk together until everything is combined.
- Pour wet ingredients into dry ingredients and mix together using a spatula. Mix until you no longer see dry ingredients.
- Add raspberries to the bowl and gently fold them into the batter.
- Add muffin batter to prepared muffin tins to fill up all 12 tins.
- Bake for 26-29 minutes, until tops are golden brown and they pass the “toothpick” test.
- Serve!
Notes
* I find that storing them in a ziplock bag in the refrigerator makes them last longer.
Nutrition
- Serving Size: 1 muffin
- Calories: 147
- Sugar: 4 g
- Sodium: 148 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 1 mg
Filed Under:
- Gluten-Free
- Healthy Breakfasts
- Kid Friendly
- Muffins and Baking
Want More Muffin Recipes?
Healthy Strawberry Muffins
Moist Blueberry Muffins
Skinny Double Chocolate Banana Muffins
Healthy Carrot Cake Muffins
