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.
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
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.