Raspberry Lemon Protein Muffins
Ingredients
- 1 1/4 cup almond flour
- 1 1/4 cup whole wheat pastry flour regular whole wheat or white flour works too
- 1 cup vanilla Greek yogurt coconut milk yogurt works as well to make the recipe dairy free, it will just contain less protein
- Juice from 1 medium lemon
- Zest from 1 medium lemon
- 1 cup raspberries
- 1/2 cup brown rice syrup maple syrup or honey works too!
- 2 TBSP melted coconut oil
- 1/4 cup + 2 TBSP almond milk
- 1 TSP vanilla
- 1 TSP baking powder
- 1/4 TSP salt
Instructions
- Preheat oven to 375 degrees. Line a muffin tin with 12 muffin cups.
- In a food processor, combine all ingredients except the raspberries. Process until it forms a mostly smooth mixture.
- Add in the raspberries and pulse for just about 5 seconds, until the berries are incorporated into the batter but still in chunky pieces.
- Bake for 16-20 minutes, or until the muffins pass the toothpick test.
- Allow the muffins to slightly cool in the pan, then transfer to a wire cooling rack. Enjoy!