Jessica's Lemon Raspberry Protein Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Lemon Juice 6 tsp (I use way more, I really like lemon)lemon zest, 3 tbsp 1 cup Splenda1 cup Greek Yogurt, Plain, fat-free1/3 cup coconut (should have used) oil2 egg white, large1 tsp vanilla extract1 cup wheat flour, white, all-purpose, unenriched1 cup Gaspari Myofusion - Vanilla Protein (about 4 scoops?)3 tsp Baking Powder1 tsp Baking SodaSalt, 1 dash 1 1/2 cup Raspberries (blueberries, rhubarb, strawberries, etc)
Preheat oven to 400 F
Spray muffin tin
Combine zest, lemon juice and sugar and mix together.
Add Greek, oil, whites and vanilla and mix with above.
In a separate bowl mix flour, protein powder, baking soda & powder and salt.
Add the liquid mixture and fold together until almost blended.
Fold in raspberries.
Bake for 16-18mins.
Let cool for 5mins then put on cooling racks.
Serving Size: 18
Spray muffin tin
Combine zest, lemon juice and sugar and mix together.
Add Greek, oil, whites and vanilla and mix with above.
In a separate bowl mix flour, protein powder, baking soda & powder and salt.
Add the liquid mixture and fold together until almost blended.
Fold in raspberries.
Bake for 16-18mins.
Let cool for 5mins then put on cooling racks.
Serving Size: 18
Nutritional Info Amount Per Serving
- Calories: 109.5
- Total Fat: 4.8 g
- Cholesterol: 6.7 mg
- Sodium: 183.9 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 1.1 g
- Protein: 7.9 g
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