Lemon Raspberry Oatmeal Muffins Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Fill Muffin Cups: Divide the batter evenly among the 6 prepared muffin cups, filling each about three-quarters full to allow room for rising.
- 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
