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Lemon Raspberry Protein Muffins Recipe

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Prep Time: 15 minutes | Cook Time: 20-22 minutes | Total Time: 40 minutes
Yield: 12 standard muffins
Difficulty: Easy
Category: Breakfast, Snack, Meal Prep

A Note from the Chef

These bright, protein-packed muffins are the perfect solution for busy mornings or a satisfying afternoon pick-me-up. The tart burst of raspberry complements the zesty lemon glaze, creating a treat that feels indulgent but fuels your body. They’re moist, tender, and completely guilt-free—ideal for post-workout recovery, lunchboxes, or a quick, nutritious breakfast on the go.

Ingredients

For the Muffins:

  • 2 cups (240g) oat flour (certified gluten-free if needed)

  • ⅔ cup (80g) vanilla or unflavored whey protein powder (or plant-based alternative)

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • 2 large eggs, room temperature

  • 1 cup (240g) plain Greek yogurt (2% or full-fat recommended)

  • ⅓ cup (80ml) pure maple syrup or honey

  • ⅓ cup (80ml) unsweetened almond milk (or milk of choice)

  • ¼ cup (60ml) fresh lemon juice (about 2 lemons)

  • Zest of 1 large lemon

  • 1 tsp pure vanilla extract

  • 1 ¼ cups (150g) fresh or frozen raspberries (do not thaw if frozen)

  • 1 tbsp oat flour (for tossing berries)

For the Lemon Protein Glaze (Optional):

  • ¼ cup (30g) vanilla protein powder

  • 2-3 tbsp fresh lemon juice

  • 1-2 tsp milk of choice (as needed for consistency)

Equipment Needed

  • Standard 12-cup muffin tin

  • Muffin liners or non-stick spray

  • Two mixing bowls (one large, one medium)

  • Whisk

  • Spatula

  • Zester & Juicer

  • Cooling rack

Instructions

Step 1: Prep & Preheat

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it thoroughly with non-stick spray. This ensures easy removal later.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the 2 cups of oat flour, protein powder, baking powder, baking soda, and salt. Ensure there are no clumps, especially from the protein powder.

Step 3: Combine Wet Ingredients

In a separate medium bowl, whisk the eggs lightly. Add the Greek yogurt, maple syrup, almond milk, fresh lemon juice, lemon zest, and vanilla extract. Whisk until the mixture is completely smooth and well combined.

Step 4: Make the Batter

Create a well in the center of the dry ingredients. Pour the wet mixture into the well. Using a spatula, gently fold the ingredients together. Stop folding when the flour is just incorporated; a few streaks are okay. Do not overmix, as this will develop the gluten in the oat flour and lead to dense, tough muffins.

Step 5: Prepare the Berries

In a small bowl, toss the raspberries with the remaining 1 tablespoon of oat flour. This light coating helps prevent them from sinking to the bottom of the muffins during baking. Gently fold the floured raspberries into the batter until evenly distributed.

Step 6: Portion & Bake

Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full. Bake on the center rack for 20-22 minutes. The muffins are done when the tops are lightly golden and spring back when gently pressed, and a toothpick inserted into the center (avoiding a raspberry) comes out clean.

Step 7: Cool Completely

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This step is crucial—if glazed while warm, the glaze will melt and soak in.

Step 8: Make the Glaze (Optional)

Once muffins are fully cooled, prepare the glaze. In a small bowl, whisk the protein powder with 2 tablespoons of lemon juice. Add more juice or a teaspoon of milk as needed to reach a thick, drizzle-able consistency. Drizzle over the cooled muffins using a spoon or piping bag.

Success Tips & Variations

  • Flour Substitute: All-purpose or whole wheat flour can be used in a 1:1 ratio for oat flour.

  • Protein Powder: For best texture, use a protein powder you enjoy the taste of. Casein-based powders can make muffins denser; whey or a whey-casein blend works well. Plant-based powders (pea, rice blend) also work but may alter texture slightly.

  • Berry Swap: Blueberries, chopped strawberries, or blackberries are excellent alternatives.

  • Keep Them Moist: Store muffins in an airtight container in the refrigerator for up to 5 days. The Greek yogurt helps them stay moist!

  • Freeze for Later: Cooled, unglazed muffins freeze beautifully for up to 3 months. Thaw at room temperature or in the microwave, then add glaze if desired.

Nutrition Information

Serving Size: 1 muffin (without glaze)

  • Calories: 178 kcal

  • Protein: 12g

  • Carbohydrates: 24g

  • Dietary Fiber: 3g

  • Sugars: 8g

  • Fat: 4g

  • Saturated Fat: 1g

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