Healthy lemon muffins with 8 grams of protein and only 117 calories! These light treats are a refreshing snack that will brighten up your day.
As winter wraps up here in New England, I’ve got spring on my mind. And nothing says warm weather like a tall glass of lemonade, or in this case – lemon muffins.
Muffins are one of the most versatile baked goods you can have. They’re perfect for breakfast, midday snack, or even after dinner as a sweet dessert.
Don’t be fooled by the airiness of these muffins. The combination of oatmeal and whey protein will keep your appetite satisfied. Plus, the Greek yogurt will keep the muffins perfectly moist.
- Oats: Quick cooking oats are rolled oats that have been broken down. When the oats are smaller they will cook quicker and you won’t have large chunks in the muffins.
- All-purpose flour: I used gluten-free all-purpose flour, but any variety will work. With this recipe you want a 1:1 ratio of oats and flour for the best texture.
- Whey protein: Unflavored whey protein powder will add protein, without any weird aftertaste. Protein helps add satiety to the muffins – which will keep you feeling full longer.
- Baking powder: This small and critical ingredient is common in most baked goods. It helps air bubbles develop that will make the muffins light and airy.
- Stevia: We won’t be using table sugar in these ‘healthy’ muffins. Stevia (or a sugar substitute) will provide that sweetness you need, without all the extra calories.
- Vanilla extract: Adding vanilla will help enhance the flavors in the muffins and prevents them from tasting flat, or bland.
- Maple syrup: Using sugar free maple syrup is another way to add sweetness to the muffins, without all the extra calories from regular sugar.
- Greek yogurt: This is one of the best ingredients you can use for healthy baking. Greek yogurt is a great tool to use as a butter replacement, plus it adds extra protein.
- Eggs: Cakes, cookies, muffins, and many other baked goods are no stranger to eggs. This will thicken the recipe, build volume, and stabilize the muffins.
- Lemon juice: You can’t make healthy lemon muffins without lemon juice. I prefer using freshly squeezed lemon juice, because it will taste much better.
- Lemon zest: Using zest will also provide a little extra lemon flavor.
Making these healthy lemon muffins is super quick. You can scroll down to the recipe card for more detailed instructions. Here’s an overview of the general steps:
Preheat the oven to 350°F and line a muffin pan with paper liners. Then spray each liner with non-stick cooking spray.
In a large mixing bowl whisk together all of the dry ingredients (oats, flour, whey protein, baking powder, and Stevia)
Make sure to remove all clumps before moving on. Then add the vanilla extract, maple syrup, Greek yogurt, lemon juice, eggs, and lemon zest.
Make sure to mix everything together until the batter is lumpy and no dry flour remains.
Finally, fill all 12 muffin cups evenly and bake for 18 minutes, or until you can insert a toothpick and it comes out without wet batter.
Allow the muffins to cool for 5 minutes in the pan and enjoy! You can store the cooled muffins in an airtight container in the refrigerator, so they will stay fresh.
Frequently Asked Questions
- Do I have to use protein powder?
No, you don’t have to use protein powder in these muffins. If you don’t like the taste, just replace the two scoops of unflavored whey protein powder with 1/4 cup all-purpose flour.
- Can I add more lemon?
Yes, you can always add more lemon to this recipe. There are hints of lemon in these muffins that is both subtle and refreshing. But you can always add more if you want a powerful lemon kick.
- How do I store these healthy lemon muffins?
The muffins will stay fresh in your refrigerator for 4-5 days. Because the contain eggs and Greek yogurt, you should avoid keeping them at room temperature for more than a few hours.
Healthy Lemon Muffins
- 12 cup muffin pan
- muffin liners
- 1 cup cooking oats
- 1 cup all-purpose flour
- 2 scoops unflavored whey protein
- 1 tsp baking powder
- 1 tbsp Stevia
- 2 tsp vanilla extract
- 1 cup sugar free maple syrup
- 3/4 cup plain Greek yogurt
- 4 tbsp fresh lemon juice
- 2 eggs
- zest from one lemon
- Preheat oven to 350°F and line a muffin pan with paper liners. Spray the liners with non-stick cooking spray.
- In a large mixing bowl whisk together the oats, flour, whey protein, baking powder, and Stevia.
- Make sure to remove all clumps from the dry ingredients before adding vanilla extract, maple syrup, Greek yogurt, lemon juice, eggs, and lemon zest.
- Mix all of the ingredients together until the batter is lumpy and no dry flour remains.
- Evenly fill 12 muffin cups and bake for 18 minutes, or until an inserted toothpick comes out without wet batter on it.
- Allow the muffins to cool for 5 minutes in the pan and enjoy! Make sure to store the cooled muffins in an airtight container in the refrigerator to keep them fresh.