One Bowl Lemon Raspberry Protein Muffins

Oops, it’s been a minute hasn’t it? My bad, sorry for the lack of posts during the holidays these past couple weeks. Has anyone else been feeling super sleepy and unmotivated lately with the lack of daylight?

It’s super depressing to wake up to pitch black and not see sun for the first couple hours of the day. Then it’s dark again by 5 p.m. which makes it so hard to schedule days for the very important business of taking food pics. I swear Daylight Savings Time is a personal attack on food bloggers.

But I'm rambling, because I’m really here to talk about these muffins and trust me, you want to know all about them!

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When I got into the kitchen to make this recipe, I was actually just trying to create an insanely healthy snack for myself. I didn’t think they would taste that great, because let’s be real…  healthy muffins and tasty muffins are usually totally different muffins.

But not today! These little dudes are like mini rays of sunshine that you can eat and feel hella good about. They’re puffy, sweet, tangy, and have just the right density. Honestly, I expected them to mostly taste like cardboard, so I’m pretty stoked.

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Nutritionally, they’re also total show-offs…

Per TWO Muffins (because who could ever eat a single muffin):

180 calories
9g fibre
11g protein
less than 1g sugar

Plus they’re gluten-free (duh), dairy-free, and contain no added oils or sugars! I do use monk fruit sweetener in my baking (I like Lakanto, but pro tip: you can also get it for cheap in bulk at Bulk Barn) but you can replace it with a nutritive sweetener like cane or coconut sugar if that’s your thing. 

They’re great to eat for breakfast or a snack to keep you feeling full in between meals. I like having them before I work out in the morning, or around 4 p.m. to prevent me from feeling starved by dinnertime.

Try them and let me know what you think!

print recipe
Lemon Raspberry Protein Muffins (gluten-free, high fibre, sugar-free, low calorie)
These muffins are as delicious as they are healthy - which says a lot! A serving of 2 muffins has 180 calories, 9g fibre, 11g protein, and less than 1g sugar. They come together in just 45 minutes, and you only have to wash one bowl, yay!
Ingredients
  • 1 1/4 cup oat flour
  • 1 tablespoon baking powder
  • 2 tablespoons psyllium husk powder
  • 1/3 cup granulated sweetener (monk fruit, erythritol, stevia, coconut sugar, etc.)
  • 2 tablespoons chia seeds
  • 1/4 teaspoon sea salt
  • 1 1/4 cup liquid egg whites
  • 2 lemons, juiced
  • 1 cup raspberries (fresh or frozen)
Instructions
Preheat your oven to 350F and line a muffin tin with liners. Spray liners with cooking oil spray (like coconut or avocado) to prevent sticking.In a large bowl, combine the oat flour, baking powder, psyllium husk powder, sweetener, chia seeds and sea salt. Mix until well combined.Add the egg whites and lemon juice to the bowl and stir until batter forms. It will be thin at first but thicken up significantly over a minute or two. Once it's thicker, stir in the raspberries. Divide the batter between muffin cups and bake for 35 minutes, or until a toothpick inserted into the centre comes out clean. Storage: muffins can be kept in the fridge for up to 5 days or frozen for longer.
Details
Prep time: Cook time: Total time: Yield: 12 muffins