Raspberry-Lemon Protein Muffins
WITHOUT Cool Whip Topping
Calories 122 (32% from fat)
Fat 4 gram
Saturated Fat 1.5 gram
Trans Fat 0 gram
Chol. 12 mg.
Sodium 239 mg.
Carb. 13 gram
Fiber 3 gram
Sugar 4.6 gram
Sugar Alcohol 0 gram
Protein 9 gram
WITH Cool Whip Topping
Calories 142 (34% from fat)
Fat 5 gram
Saturated Fat 2.5 gram
Trans Fat 0 gram
Chol. 12 mg.
Sodium 239 mg.
Carb. 16 gram
Fiber 3 gram
Sugar 4.5 gram
Sugar Alcohol 0 gram
Protein 9 gram
Ingredients
buttery cooking spray
2 Scoops (2/3 cup) protein powder
(We used GNC Pro Performance 100% Whey Vanilla Cream Protein Powder.)
1/2 cup finely ground almond flour
2 Tbsp. ground flaxseed
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. lemon zest
1/4 tsp. salt
1 package (0.3 oz.) Lemon Jell-O Sugar Free
1 package (1.5 oz) Vanilla Jell-O Pudding Sugar Free and Fat Free
4 large egg whites
6 oz. (3/4 cup) fat free Greek yogurt
(We used Fage Total 0% Milkfat Single Serving.)
2 medium bananas, mashed
1 Tbsp. liquid coconut oil
1/3 cup fat free milk
2 cups (about 8 oz.) fresh raspberries
OPTIONAL
24 Tbsp. Sugar Free Cool Whip
We've been sent several recipes for lemon-raspberry bars, but they all lacked something. The secret to making these taste sweet without tons of sugar was sugar free Jell-O mixes. With two tablespoons of whipped cream on the top, we finally had a protein muffin our tasting panel enjoyed.
1. Spray a 12-muffin tin with buttery cooking spray and set the tin aside.
2. In a medium mixing bowl, whisk together the next nine ingredients, protein powder, through Jell-O pudding. Then set the bowl aside.
3. In a second medium mixing bowl, whisk together the egg whites, yogurt, bananas, coconut oil and milk.
4. Pour the wet ingredients into the bowl with the dry ingredients and mix them together with a spatula or spoon. Thoroughly combine until there are no longer any dry ingredients.
5. Preheat the oven to 350 degrees Fahrenheit.
6. Put a heaping tablespoon of the batter into each of the muffin cups, portioning it out until JUST HALF the batter is used.
7. Place three raspberries in each muffin cup.
8. Divide the remaining batter between the muffin cups, putting it on top of the raspberries.
9. Bake the muffins for 28 to 30 minutes, until the tops are golden brown and a toothpick inserted into a muffin comes out clean.
10. Let sit and cool for 5 minutes. Then remove from the pan and store in the refrigerator for up to 4 days or the freezer for up to 3 months.
11. If you like whipped cream, you can add two tablespoons of sugar free whipped cream to each muffin before serving or eating.
Yield: 12 Servings, 1 Muffin Per Serving
You can freeze individual muffins for easy re-heating later. Make sure they're tightly sealed inside freezer safe containers or bags.
Microwave each muffin for approximately 45 seconds to 1 minute. Put a damp towel over the muffin when re-heating to keep it moist.
