DO YOU KNOW THE MUFFIN MAN...

April 11, 2017

If you haven't noticed a theme for my Tasty Tuesday recipes then you're likely not reading the blog portion, which is completely understandable. I tend to be a "skimmer" too! However if you do notice a theme you'll know my quest for quick, easy and healthy, in no specific order, recipes.

 

Recently, I've been looking for something quick in the morning to help us get out the door a little faster while not skipping the most important (and my favorite) meal of the day. I'm not one that runs on coffee, I NEED breakfast each and every morning. I'm not sure what would happen if I skipped breakfast, but I can't imagine it's pretty.

 

I stumbled upon these Lemon Raspberry Protein Muffins and immediately wanted to try them. Most of the ingredients I had on hand and grabbed the last couple at my weekly trip to the store.

 

If you try these or have another favorite breakfast recipe, that isn't a smoothie (I have TONS of those), please comment below. I love trying recipes recommended by others.

 

Oh yeah, I apologize in advance if you now have the Muffin Man song in your head. I did the entire time I was making these and only thought it appropriate to share the love!

 

Ingredients:

1 lemon

1/2 cup stevia

1 cup plain Greek yogurt

1/3 cup olive or coconut oil  

1 large egg 

1 teaspoon vanilla extract 

2 cups wheat or oat flour 

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt 

1 1/2 cups fresh raspberries 

 

Directions:

1. Preheat over to 400. Coat 12 large muffin cups with cooking spray or line with paper liners 

 

2. Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar

 

3. Add yogurt, oil, egg and vanilla. Pulse until blended 

 

4. Combine flour, baking powder, baking soda and salt in a large bowl. Add the yogurt mixture, and fold until almost blended. Gently fold in raspberries. Divid the batter (it will be thick) among the muffin cups 

 

 

 

5. Bake the muffins until the edges and tops are golden, 18 - 25 minutes. Let cool in the pan for five minutes before transferring onto a wire rack. 

 

 

 

 

Disclaimer: Fit Club is not a medical doctor and the information contained herein should not be taken as medical advice. These are not intended to diagnose, treat, cure or prevent any health problem. Recommendations by Fit Club are not intended to replace the advice of a physician or health professional. Please consult your physician or a health professional before beginning any diet or exercise program.

 

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