These muffins smell delicious coming out of the oven and taste even better. Fluffy protein filled batter, fresh lemon and tart but sweet raspberries, these make the perfect breakfast or snack.
PREPARATION TIME:
INGREDIENTS
1 cup vanilla protein powder (I prefer egg white)
1 cup oat flour
1/2 tsp salt
Zest of 1 lemon
1 tsp baking powder
1/2 tsp baking soda
1/2 cup maple syrup
1 cup plain non-fat greek yogurt
1/3 cup melted coconut oil
2 tbsp lemon juice
2 eggs (at room-temperature)
2 cups frozen raspberries
INSTRUCTIONS
1. Preheat oven to 350.
2. Place dry ingredients into a large mixing bowl (protein powder, oat flour, salt, baking powder, baking soda, lemon zest).
3. Place coconut oil into a medium sized bowl and place in microwave for 1 minute to melt.
4. Add the rest of the wet ingredients to the coconut oil (maple syrup, eggs, greek yogurt and lemon juice) and whisk together until smooth.
5. Create a well in dry ingredients (push ingredients to the side of the bowl as much as possible) and pour in wet ingredients.
6. Using a large spoon, stir until wet and dry ingredients are combined.
7. Pour in raspberries and stir again to combine.
8. Using a spoon, scoop batter into a greased muffin pan.
9. Place in the oven for 18-20 minutes.
