Lemon Raspberry Protein Muffins

These Lemon Raspberry Protein Muffins are a game-changer! They’re gluten-free, sugar-free, and pack 9 grams of protein per muffin, making them a perfect quick breakfast or post-workout snack.

My Muffin Obsession

I’m absolutely obsessed with these muffins! I make them every week as part of my meal prep routine. They’re the perfect solution for a pre-workout snack or a quick and healthy breakfast.

The Perfect Pre-Workout Fuel

Before I work out, I can’t eat a large meal, but I need something to kickstart my metabolism and provide energy. These muffins are the ideal solution.

Flourless and Flavorful

This recipe is completely flourless. Instead, I use plant-based protein powder, ground almond meal, and ground flaxseed. Don’t worry about the texture – these muffins are perfectly moist and delicious.

Sugar-Free Sweetness

These muffins are also sugar-free! The only sweetener is banana, resulting in just 4 grams of sugar per muffin. They’re moist, slightly sweet, and have a burst of tartness from the lemon and raspberries.

The Almond Butter Obsession

I love to top these muffins with a tablespoon of almond butter for an extra protein boost. I highly recommend MaraNatha Almond Butter. It’s creamy, natural, and has only one ingredient: almonds.

A Nutritious and Delicious Treat

The creaminess of the almond butter complements the almond meal in the muffin itself. These Protein Muffins are great for breakfast, a pre-workout snack, or a post-workout protein boost.

Share the Love

I sincerely hope you try these muffins! Even kids will love them, and you’ll feel good knowing they’re getting a nutritious snack with plenty of protein.

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!

Duration:

Prep Time: 5
Cook Time: 29
Total Time: 34 minutes
Yield: 12 muffins

Ingredients

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!