Where my lemon lovers at!? I have loved lemon flavor since my first Home Ec. Class in Middle School with Mrs. G. She has us make Lemon and Orange Flavored Tea Breads and they were just delicious. Although I love my sweets, I equally enjoy the tartness of lemon for something like a breakfast treat, or something to go with an afternoon cup of tea. When I stumbled upon 1UP Nutrition Brand Liquid Gold Lemon Crumble Limited Edition Protein Powder, I knew instantly I was going to try and make a Lemon Bread or Muffin.
I want to preface this by saying, if you like less tartness you can use less lemon juice and lemon zest in the recipe. I personally enjoy the tartness so I used the juice and zest of a full lemon.
I hope you guys enjoy this one! 🙂
60G Freekeh Flour
1 Tsp Baking Powder
1/2 Tsp Salt
3 Scoops (105G) 1Up Nutrition Liquid Gold Lemon Crumble Protein Powder (or protein powder of choice)
184G Liquid Egg Whites
5.3oz Greek Non Fat Chobani Yogurt
32G Barney Almond Butter (Smooth) (Or Nut Butter of Choice)
Juice of 1 Lemon (Use less if you like)
Zest of One Lemon (Use less if you like)
40G Frozen Blueberries
*Substitute the blueberries out for/or add Shredded Coconut for a different variation of this tasty muffin!
**Macros may vary with substitutions
Preheat Oven to 350
Spray a 12 Cup Muffin Tin with Non Stick Cooking Spray
Combine Dry Ingredients in One Bowl (from Freekah Flour to Protein Powder) – Sift with a fork or whisk so fully combined
Combine Moist Ingredients (from Liquid Egg Whites to Barney Butter) – NOTE: If the nut butter you choose is too thick like Barney’s often is, zap for 15-20 seconds so it’s soft before adding! 🙂
Zest a Lemon into a small dish
Slice and Squeeze Lemon Juice into another small dish (I do this separate to avoid losing seeds in the recipe. No one wants lemon seeds in their muffins, lol)
Add the Dry Ingredients to the Moist Ingredients and stir or whisk until fully combined.
Add in the lemon juice and stir or whisk until fully combined.
Add the Blueberries and Lemon Zest and FOLD into the batter. You don’t want to stir this because it’ll turn your batter blue if overly mixed. 🙂
Once everything is mixed together, transfer the batter to the greased, 12 muffin tin cups evenly. (I always recommend using cooking spray as opposed to muffin papers because high protein, lower fat muffin recipes tend to stick to the papers more because they have less fat/oil.)
Bake in the oven for about 10-12 minutes until slighly brown on edges and toothpick test comes clean.
Remove from muffin tin and place on a cooling rack until cool.
Enjoy or Wrap Individually and Freeze to keep freshness.
Estimated Macros per Muffin: 2.3G Fat, 7.6G Carb, 11.1G Protein