Jessica's Lemon Raspberry Protein Muffins

Jessica's Lemon Raspberry Protein Muffins
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 18
  • 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

View full nutritional breakdown of Jessica's Lemon Raspberry Protein Muffins calories by ingredient
Submitted by:

Introduction

These are really delicious!!!
These are great for raspberry season and so far it really is the best but any fruit would work! Rhubarb?
These are really delicious!!!
These are great for raspberry season and so far it really is the best but any fruit would work! Rhubarb?

Number of Servings: 18

Ingredients

    Lemon Juice 6 tsp (I use way more, I really like lemon)
    lemon zest, 3 tbsp
    1 cup Splenda
    1 cup Greek Yogurt, Plain, fat-free
    1/3 cup coconut (should have used) oil
    2 egg white, large
    1 tsp vanilla extract
    1 cup wheat flour, white, all-purpose, unenriched
    1 cup Gaspari Myofusion - Vanilla Protein (about 4 scoops?)
    3 tsp Baking Powder
    1 tsp Baking Soda
    Salt, 1 dash
    1 1/2 cup Raspberries (blueberries, rhubarb, strawberries, etc)

Tips

Fresh fruit is probably better than frozen or thawed fruit but I have used both and they turn out fine.


Directions

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

TAGS:  Desserts |

Rate This Recipe