Posted by Flourless Lemon Raspberry Protein Muffins – Your Perfect High-Protein Snack
If you’re searching for a delicious, healthy, and protein-packed snack, these flourless lemon raspberry muffins are exactly what you need! Bursting with fresh raspberries, tangy lemon zest, and a fluffy, protein-rich batter, they make a fantastic breakfast or post-workout treat. These muffins are naturally sugar-free, gluten-free, and packed with wholesome ingredients to fuel your day.
Why These Protein Muffins Are a Must-Try
- High in Protein: Each muffin delivers 9 grams of protein, making it an excellent snack for fitness enthusiasts or anyone looking to boost their protein intake.
- Flourless and Gluten-Free: Made with almond meal and protein powder, these muffins are perfect for those avoiding traditional flours or following a gluten-free diet.
- Naturally Sweetened: With the natural sweetness of bananas and raspberries, there’s no need for added sugars.
- Perfectly Balanced Flavors: The combination of tart raspberries, fresh lemon zest, and warm cinnamon creates a delightful flavor profile.
- Quick and Easy to Make: In just under 30 minutes, you can whip up a batch of these healthy muffins and have a nutritious snack ready for the week.
Key Ingredients and Their Benefits
Let’s take a closer look at what makes these muffins so nutritious and delicious:
- Vanilla Protein Powder (½ cup): Boosts the protein content and provides a subtle sweetness. Choose a plant-based or whey protein powder depending on your preference.
- Ground Almond Meal (½ cup + 1 tablespoon): Almond meal adds healthy fats, a nutty flavor, and a tender texture to the muffins.
- Ground Flaxseed (2 tablespoons): A great source of omega-3 fatty acids and dietary fiber, flaxseed enhances the nutritional profile.
- Cinnamon (2 teaspoons): Adds warmth and a hint of sweetness without any sugar.
- Baking Powder (2 teaspoons): Helps the muffins rise and creates a light, fluffy texture.
- Lemon Zest (1 teaspoon): Provides a refreshing, tangy flavor that pairs beautifully with raspberries.
- Egg Whites (½ cup): Adds protein and helps bind the ingredients without adding extra fat.
- Plain Greek Yogurt (½ cup): Adds creaminess, moisture, and an extra protein boost.
- Mashed Bananas (2): Naturally sweetens the muffins and keeps them moist.
- Coconut Oil (4 tablespoons, melted): A healthy fat that keeps the muffins tender and flavorful.
- Fresh Raspberries (1 cup): Juicy and slightly tart, raspberries add bursts of flavor and antioxidants.
Tips for Making Perfect Protein Muffins
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
- Don’t Overmix the Batter: Mix until the dry ingredients are just incorporated to avoid dense muffins.
- Fold in Raspberries Gently: This prevents the raspberries from breaking apart too much and keeps their juicy flavor intact.
- Prep Your Muffin Tin: Use coconut oil spray or a non-stick alternative to ensure your muffins come out easily.
- Check Doneness with a Toothpick: Insert a toothpick into the center of a muffin. If it comes out clean, they’re ready!
Customizing Your Muffins
While these muffins are fantastic as is, you can easily adapt the recipe to suit your preferences:
- Swap the Raspberries: Use blueberries, strawberries, or blackberries for a different berry flavor.
- Add Nuts or Seeds: Mix in chopped walnuts, almonds, or chia seeds for added crunch and nutrition.
- Make Them Vegan: Replace the egg whites with a flaxseed or chia seed egg substitute, and use a plant-based yogurt.
- Boost the Sweetness: If you prefer sweeter muffins, add a tablespoon of honey, maple syrup, or a keto-friendly sweetener.
Storage and Meal Prep Tips
- Refrigerate for Freshness: Store the muffins in an airtight container or ziplock bag in the refrigerator for up to 5 days.
- Freeze for Longer Storage: Wrap individual muffins in plastic wrap and store them in the freezer for up to 3 months. Simply thaw at room temperature or microwave for a quick snack.
Quick and Easy Flourless Lemon Raspberry Protein Muffins Recipe
Ingredients:
- ½ cup vanilla protein powder (plant-based or whey)
- ½ cup + 1 tablespoon ground almond meal
- 2 tablespoons ground flaxseed
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- ½ cup egg whites
- ½ cup plain Greek yogurt
- 2 ripe bananas, mashed
- 4 tablespoons coconut oil, melted
- 1 cup fresh raspberries
Instructions:
- Preheat Oven: Set your oven to 350°F (175°C). Spray a 12-cup muffin tin with coconut oil or line with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the protein powder, almond meal, flaxseed, cinnamon, baking powder, lemon zest, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk the egg whites, Greek yogurt, mashed bananas, and melted coconut oil until smooth.
- Make the Batter: Pour the wet ingredients into the dry ingredients. Use a spatula to mix until just combined—do not overmix.
- Fold in Raspberries: Gently fold in the fresh raspberries, being careful not to crush them.
- Fill Muffin Tins: Divide the batter evenly among the prepared muffin cups.
- Bake: Bake for 26-29 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
These muffins are the perfect blend of tangy, sweet, and wholesome flavors, making them an ideal choice for a nutritious breakfast or snack.
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
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