Lemon Berry High Protein Muffins (Sugar Free, Gluten Free)

Everybody knows that muffins are cupcakes in disguise. I’ll never understand how they managed to trick all of us. Just remove the frosting and suddenly it is acceptable to eat them for breakfast or as a snack? The average muffin recipe is still full of butter and sugar. Those sneaky little things deserve a round of applause (clap clap clap). Try setting out a plate of cupcakes next time you have guests over for breakfast (actually I would probably eat one…now this is sounding like a good idea). But I found a way to outsmart those muffin-cupcakes by creating a healthy, high protein muffin recipe.

I like to have a healthy snack on hand that way if I feel my becoming hangry (sorry, hunny), I have something quick and easy to eat. These healthy muffins are an easy and guilt free snack to eat before going for a run or heading to the grocery store (I shouldn’t be allowed within 100 feet of that place when I’m hungry).

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What Makes These Healthy Protein Muffins So Special?

These yummy muffins were originally inspired by A Healthy Life For Me’s Blueberry Protein Muffins. I loved their idea to make protein dense muffins. These muffins have lots of sources of protein: greek yogurt, protein powder, egg whites, chickpea flour, almond flour, and flaxseed.

Thanks to the chickpea and almond flour, these muffins are gluten free. Just make sure to check the packing of your ingredients to make sure you are buying gluten free versions. I struggle with gluten free baking because I feel it doesn’t always rise well. My first batch was delicious but flat flat flat! So I decided to follow the advice from Tip From The Kitchen’s The Trick to Better Gluten-Free Muffins and whipped the egg whites. This handy trick saved the muffins – now they are delicious and perfectly plump!

Healthy protein muffins
Whipped egg whites in a bowl
Healthy protein muffins

Inspired by A Healthy Life For Me’s Blueberry Protein Muffins.

Milk with healthy protein muffins

Learned to whip the egg whites from Tip From The Kitchen’s The Trick to Better Gluten-Free Muffins.

Lemon Berry Extra Protein Muffins

5 from 1 vote
Recipe by Ifyougiveagirlanoven@gmail.com Course: Breakfast, SnacksDifficulty: Easy
Servings

12

servings
Prep time

30

minutes
Cooking time

20

minutes

These healthy, high-protein muffins are delicious, gluten & sugar free, and packed with chickpea flour, almond flour, flaxseed, & egg whites.

Ingredients

  • 1 ¼ cup almond flour

  • ¾ cup chickpea flour

  • ¼ cup ground flaxseed

  • 2 scoops vanilla protein

  • ½ teaspoon salt

  • 1 ½ teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ cup applesauce

  • ½ cup vanilla greek yogurt

  • 1 ripe banana

  • 1 tablespoon lemon peel zest

  • 1 tablespoon lemon juice

  • 3 egg whites (whipped)

  • 1 teaspoon vanilla

  • 1 ½ cups berries (fresh or frozen)

Directions

  • Preheat oven to 400 degrees. Mix dry ingredients: almond flour, chickpea flour, flax seed, protein, salt, baking soda, baking powder
  • In separate bowl, smash banana. Stir in applesauce, yogurt, lemon peel, lemon juice, and vanilla.
  • In medium size bowl, separate egg whites and whip until peaks form (3-4 minutes). Add to bowl with banana and stir well.
  • Combine wet and dry ingredients, stir well. Add berries and stir until just combined.
  • Bake for 18-24 minutes.

Notes

  • Makes ~12 muffins

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