Gluten Free Lemon Protein Muffins for a healthy snack or dessert. Easy and quick to make.
I have been completely obsessed with making these gluten free lemon protein muffins. They are perfect to make on a Sunday, as meal prep for the week ahead. I love making sweet treats like this to have on hand for healthy snacking!
They are really easy to make too! From start to finish they are ready in 20 minutes!
WHY YOU’LL LOVE THESE LEMON PROTEIN MUFFINS
- No powder or chalk taste, they are light and fluffy
- Subtly sweet, tangy lemon flavor, and amazingly refreshing!
- Made with wholesome, simple ingredients.
- Low carb, low calorie, and packed with around 25 grams of protein depending on the protein powder you use
HOW TO STORE LEMON POPPY SEED PROTEIN MUFFINS
Keep your muffins stored in an airtight container or Ziploc bag in the fridge for up to a week. Or you can leave out and they will stay fresh for about 5 days. I prefer them fresh out of the fridge; Simon likes them best at room temp.
If freezing, wrap each muffin individually in aluminum foil, plastic wrap, or parchment paper and keep stored in an airtight Ziploc bag. Sealing air tight prevents freezer burn. Let defrost overnight in the fridge
Lemon Protein Muffins Ingredients
- buckwheat flour – all purpose flour, whole wheat flour or a gluten-free flour blend will work
- protein powder – I use a plant-based protein powder, but any will work
- coconut sugar – any granulated sugar will work
- baking powder
- salt
- coconut oil – can also use butter
- coconut yoghurt – any yoghurt will work as long as it is unflavoured
- milk – I used unsweetened almond milk, any milk will work
- chia egg (eggs made from chia seeds) – can use normal whole eggs or flax eggs
- fresh lemon zest
Variatons
- Lemon juice – add a squeeze of lemon juice if you want more intense lemon flavor
- Poppy seeds – add some poppy seeds to make lemon poppy seed protein muffins
How to Make Protein Lemon Muffins
Follow these simple steps to make lemon healthy muffins
- Preheat your oven to 350F/175C
- Line a muffin tin with baking cups or spray with nonstick cooking spray.
- Combine the dry ingredients – flour, protein powder, sugar, baking powder and salt in a small bowl. Set aside.
- Whisk together the wet ingredients – coconut oil, Greek yogurt, milk, egg and one to two tablespoons of lemon zest together in a medium bowl.
- Stir in flour mixture just until combined.
- Divide batter evenly among muffin cups.
- Bake for 16 to 20 minutes or until an inserted toothpick comes out clean. Cool in pan for several minutes before removing.
- Store in an airtight container
HOW TO STORE LEMON PROTEIN MUFFINS
Keep your lemon protein muffins stored in an airtight container in the fridge for up to a week. Or you can leave at room temperature and they will stay fresh for about 5 days.
They also freeze really well, store in an airtight freezer bag and leave defrost overnight when you want to eat them.
Lemon Protein Muffins
Ingredients
- 1 cup buckwheat flour
- 1/2 cup protein powder I use this one
- ⅔ cup granulated sugar I used coconut sugar
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup coconut oil
- ⅔ cup plain coconut yoghurt any yoghurt will work
- ⅓ cup milk
- 1 egg or chia egg room temperature
- 1 - 2 tbsp lemon zest
Instructions
- Preheat oven to 350F/175c
- Line muffin pan with baking cups or spray with nonstick cooking spray.
- Combine flour, protein powder sugar, baking powder and salt in a small bowl. Set aside.
- Whisk together coconut oil, Greek yogurt, milk, egg and one to two tablespoons of lemon zest together in a medium bowl.
- Stir in flour mixture just until moistened.
- Divide batter evenly among muffin cups.
- Bake for 16 to 20 minutes or until an inserted toothpick comes out clean. Cool in pan for several minutes before removing. Place on a cooling rack.
You may also like:
Blueberry Lemon Zest Muffins – made with oat flour
Healthy Lemon and Poppy Seed Muffins – made with coconut flour
Donna
Sunday 14th of July 2019
These look delicious