Prep Time Cook Time Total Time Yield
15 minutes 20 minutes 35 minutes 12 muffins
Skill Level Category Dietary Notes
Easy Breakfast, Snack High-Protein, Can be Gluten-Free
The Story Behind The Recipe
We created these muffins for those busy mornings when you need something quick, satisfying, and genuinely good for you. Tired of protein snacks that tasted like chalk or cardboard, we wanted to bake something that felt like a treat but functioned like fuel. The tart raspberries cut through the sweetness, while the lemon adds a sunny freshness that makes them utterly irresistible. They’ve become a staple in our fridge—perfect for grabbing on the go, crumbling over yogurt, or enjoying with an afternoon coffee.
Ingredients
Dry Ingredients:
2 cups (240g) oat flour (or whole wheat pastry flour)
1 scoop (30-35g) vanilla or unflavored whey protein powder*
1/3 cup (65g) coconut sugar or light brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Zest of 2 medium lemons
Wet Ingredients:
1 cup (245g) plain Greek yogurt (2% or full-fat for best moisture)
2 large eggs
1/4 cup (60ml) fresh lemon juice (from 1-2 lemons)
1/4 cup (60ml) unsweetened almond milk (or milk of choice)
3 tbsp (45ml) pure maple syrup or honey
1 tsp vanilla extract
Mix-ins:
1 1/4 cups (150g) fresh raspberries, divided (frozen can be used, do not thaw)
*Protein Powder Note: For best results, use a protein powder you enjoy the taste of on its own. Casein or a whey/casein blend will yield a denser, moister muffin, while pure whey creates a lighter texture. Plant-based protein powders work but may make the batter drier—add an extra tablespoon or two of milk if needed.
Equipment
12-cup standard muffin tin
Muffin liners or non-stick spray
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
Zester or fine grater
Cooling rack
Instructions
1. Prep & Preheat
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it thoroughly with non-stick spray. This prevents sticking and ensures easy cleanup.
2. Combine Dry Ingredients
In the large mixing bowl, whisk together the oat flour, protein powder, coconut sugar, baking powder, baking soda, and salt until no lumps remain. Add the lemon zest and use your fingertips to rub it into the dry mixture. This releases the essential oils and infuses the entire batter with lemon flavor.
3. Mix Wet Ingredients
In the medium bowl, whisk the Greek yogurt and eggs until smooth and well combined. Add the fresh lemon juice, almond milk, maple syrup, and vanilla extract. Whisk until you have a uniform, slightly runny mixture.
4. Combine Wet & Dry
Pour the wet ingredients into the bowl with the dry ingredients. Using the rubber spatula, gently fold the mixture together. Stop as soon as the flour is incorporated. A few lumps are perfectly fine; overmixing is the enemy of tender muffins. The batter will be thick.
5. Fold in Berries
Reserve 12 perfect raspberries for topping. Gently fold the remaining raspberries into the batter, being careful not to crush them too much. A few bursts of color are lovely.
6. Portion & Top
Divide the batter evenly among the 12 prepared muffin cups—they should be about 3/4 full. Gently press one reserved raspberry into the top center of each muffin.
7. Bake
Place the tin in the preheated oven and bake for 18-22 minutes. The muffins are done when the tops are golden, spring back lightly when touched, and a toothpick inserted into the center (avoiding the raspberry) comes out clean or with a few moist crumbs.
8. Cool
Let the muffins cool in the tin for 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This step is crucial—it stops the cooking process and prevents them from becoming soggy.
Serving & Storage
Serving Suggestion: Enjoy warm or at room temperature. For a next-level treat, drizzle with a simple lemon glaze (mix 1/4 cup powdered sugar with 1 tsp lemon juice) or a dollop of extra Greek yogurt.
Storage Instructions:
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: For longer storage, keep in the fridge for up to 5 days.
Freezer: These muffins freeze beautifully! Wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge or warm gently in the microwave.
Chef’s Notes & Variations
Gluten-Free: Ensure your oat flour is certified gluten-free.
Dairy-Free: Use a plant-based yogurt and a vegan protein powder.
Berry Swap: Blueberries, blackberries, or chopped strawberries work wonderfully.
Extra Lemon: Add 1/4 teaspoon of lemon extract to the wet ingredients for an intense citrus punch.
Crunchy Top: Sprinkle batter with a pinch of oats or sliced almonds before baking.
Nutrition Information (Per Muffin)
Calories: ~168
Total Fat: 3.5g
Saturated Fat: 1g
Cholesterol: 35mg
Sodium: 210mg
Total Carbohydrates: 24g
Dietary Fiber: 3g
Total Sugars: 9g
Protein: 9g