Jessica A Her Breakfast, Her Desserts, Her Hungry Kids, Her Snacks, Recipes Leave a Comment

The combination of lemon and raspberries are a classic flavor and these lemon raspberry protein muffins are simply the best.  These muffins are so moist and so delicious!!!


This is a great base recipe for any fruity muffin so any fruit would work!


Try blueberries, rhubarb, strawberries…??? Let us know what you choose we would love to hear how they turn out!


Minutes to Prepare: 10

Minutes to Cook: 18-25

Number of Servings: 18




1/4 cup lemon juice (or more to taste)

Lemon zest from one lemon

1 cup Splenda (or whatever you like to use)

1 cup Greek Yogurt, plain, fat-free

1/3 cup NOW Foods Coconut Oil

2 egg white, large

1 tsp vanilla extract

1 cup wheat or white flour, unbleached and unenriched

1 cup (apx 4 scoops)  Gaspari Myofusion, Vanilla flavor

3 tsp baking powder

1 tsp baking soda

Salt, 1 dash

1 1/2 cup raspberries (blueberries, rhubarb, strawberries, etc)



Preheat oven to 400 degrees F.
Spray muffin tin or you can use liners (if you use a liner you can spray the liner too).
In a medium size bowl combine zest, lemon juice and sugar and mix together.  Add Greek yogurt, NOW Foods Coconut Oil, egg whites and vanilla and mix together with lemon and sugar mixture.

In a separate large bowl mix flour, protein powder, baking soda & powder and salt.
Add the liquid mixture and fold together until almost blended.
Fold in raspberries or fruit of your choice.
Bake for 18-25mins.
Let cool for 5mins then put on cooling racks.



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

Adding walnuts or pecans would be delicious also.  Nutrition information does not reflect.



Servings Per Recipe: 18
Amount Per Serving

Calories: 109.5 Total

Fat: 4.8 g

Cholesterol: 6.7 mg

Sodium: 183.8 mg

Total Carbs: 9.9 g

Dietary Fiber: 1.1 g

Protein: 7.9 g


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