Lemon Raspberry Oatmeal Muffins Recipe

Introduction

These Lemon Raspberry Oatmeal Muffins are a deliciously moist and healthy treat, packed with protein and bursting with fresh fruit. Perfect for breakfast or a snack, they combine zesty lemon with sweet raspberries for a refreshing flavor.

Ingredients

• 2 cups rolled oats (200 grams)
• 1 scoop Cellucor Whipped Vanilla Whey Protein powder (32 grams)
• 1 scoop Dymatize Elite Vanilla Casein Protein Powder (34 grams)
• 1 1/2 cups raspberries (165 grams)
• 2 lemons (zested)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• Pinch salt
• 1 cup unsweetened applesauce (244 grams)
• 1/4 cup unsweetened vanilla almond milk (2 fl oz)
• 3 tbsp honey (63 grams)
• 2 egg whites
• 2 tbsp Skippy Natural Creamy Peanut Butter, melted (32 grams)
• 1/2 tsp vanilla extract

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Line a jumbo muffin tray with 6 parchment paper liners and set aside.
2. Step 2: In a large bowl, mix the rolled oats, both protein powders, lemon zest, baking powder, baking soda, salt, and fresh raspberries. In a separate bowl, whisk together the applesauce, almond milk, honey, egg whites, melted peanut butter, and vanilla extract.
3. Step 3: Pour the wet ingredients into the dry ingredients and stir gently until everything is well combined. Divide the batter evenly among the 6 lined muffin cups.
4. Step 4: Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 22-25 minutes. The muffins are done when the tops turn golden brown and spring back when pressed lightly with a finger.
5. Step 5: Remove from the oven and allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra zing, add a teaspoon of lemon juice to the wet ingredients.
• Substitute the peanut butter with almond butter for a different nutty flavor.
• Use frozen raspberries if fresh are not available, but do not thaw them before adding to the batter to prevent excess moisture.
• Try adding a handful of chopped nuts or seeds for extra texture and nutrition.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. To reheat, warm muffins in the microwave for 15-20 seconds or in a toaster oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of oats?

Yes, you can substitute rolled oats with whole wheat or all-purpose flour, but the texture will be different and less hearty.

Are these muffins suitable for a gluten-free diet?

Yes, if you use certified gluten-free oats and protein powders, these muffins can be gluten-free.

Lemon Raspberry Oatmeal Muffins Recipe

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★★★★★

4.5 from 68 reviews

Delicious and nutritious Lemon Raspberry Oatmeal Muffins packed with protein and bursting with fresh lemon zest and juicy raspberries. These muffins combine oats, vanilla whey and casein protein powders, and natural sweeteners to create a wholesome, flavorful snack or breakfast option that’s both satisfying and energizing.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 jumbo muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups rolled oats (200 grams)
• 1 scoop Cellucor Whipped Vanilla Whey Protein powder (32 grams)
• 1 scoop Dymatize Elite Vanilla Casein Protein Powder (34 grams)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt
• 2 lemons, zested

Wet Ingredients

• 1 1/2 cups raspberries (165 grams)
• 1 cup unsweetened applesauce (244 grams)
• 1/4 cup unsweetened vanilla almond milk (2 fl oz)
• 3 tbsp honey (63 grams)
• 2 egg whites
• 2 tbsp Skippy Natural Creamy Peanut Butter, melted (32 grams)
• 1/2 tsp vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 425°F (218°C). Line a jumbo muffin tray with 6 parchment paper liners and set it aside to prepare for baking.
2. Mix Dry Ingredients: In a large bowl, combine the rolled oats, whey and casein protein powders, baking powder, baking soda, salt, and lemon zest. Stir well to evenly distribute all components.
3. Combine Wet Ingredients: In a separate bowl, whisk together the unsweetened applesauce, unsweetened vanilla almond milk, honey, egg whites, melted peanut butter, and vanilla extract until the mixture is smooth and homogenous.
4. Mix Batter: Pour the wet ingredients into the dry ingredient bowl and gently fold them together until fully incorporated. Carefully fold in the fresh raspberries, ensuring they are evenly distributed without breaking.
5. Fill Muffin Cups: Divide the batter evenly among the 6 prepared muffin cups, filling each about three-quarters full to allow room for rising.
6. Bake Muffins: Place the muffin tray in the oven and bake at 425°F for 5 minutes. Then reduce the oven temperature to 350°F (177°C) and continue baking for an additional 22 to 25 minutes, or until the tops are golden brown and spring back slightly when pressed gently.

Notes

• Use parchment liners to prevent the muffins from sticking and to make removal easier.
• If fresh raspberries are unavailable, frozen raspberries can be used; do not thaw before adding to the batter.
• Ensure not to overmix the batter to keep the muffins tender and prevent them from becoming dense.
• Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
• These muffins can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Keywords: lemon raspberry oatmeal muffins, protein muffins, healthy muffins, baked oatmeal, vanilla protein powder, peanut butter muffins, gluten free muffins