Protein Muffins with Lemon & Chia Seeds
If you’re trying to get some more protein in your morning, try these mighty little muffins. A combo of milk, yogurt, and powder means they’re pumped with pure whey. Each muffin contains about 10 grams of protein, so you could have two for breakfast, or just grab one for a post-workout snack.
INGREDIENTS
2 large eggs
1/3 cup (3 oz/90 g) cashew butter
¾ cup (6 oz/185 g) Greek yogurt, plain, nonfat
¼ cup (2 oz/60 g) sugar
1 teaspoon pure vanilla extract
Zest and juice of ½ lemon
1¼ cups (6½ oz/200 g) all-purpose flour
¼ cup (1 oz/30 g) 100-percent pure whey protein powder
½ tablespoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
1 tablespoon chia seeds
½ cup (4 fl oz/125 ml) nonfat milk
INSTRUCTIONS
Preheat the oven to 350°F (180°C). Line a standard 12-cup muffin pan with paper liners.
In a large bowl, beat together the eggs, cashew butter, Greek yogurt, sugar, vanilla, and lemon zest and juice. In a separate bowl, whisk together the flour, protein powder, baking powder, baking soda, salt, and chia seeds. Add the dry ingredients to the wet ingredients, and stir a few times. Add the milk and stir just until smooth.
Divide the batter among the cups in the prepared pan. Bake until the muffins are puffed and golden, 20 to 25 minutes. Cool slightly and serve warm, or cool completely, transfer to an airtight container, and store for up to 5 days.
Makes 12 muffins, 6 servings
Nutrition Facts (per serving)
Calories 328
Protein 20 g
Total fat 11 g
Saturated fat 2 g
Carbs 39 g
Fiber 2 g
Total sugars 12 g
Added sugars 8 g
Sodium 434 mg
This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.
Becky Duffett
Becky Duffett is a contributing nutrition editor for Fitbit and a lifestyle writer with a passion for eating well. A former Williams-Sonoma cookbook editor and graduate of San Francisco Cooking School, she’s edited dozens of cookbooks and countless recipes. City living has turned her into a spin addict—but she’d still rather be riding a horse. She lives in the cutest neighborhood in San Francisco, spending weekends at the farmers’ market, trying to read at the bakery, and roasting big dinners for friends.
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