LEMON CHIA PROTEIN MUFFINS
If you’re a lemon lover like me you’re going to loveeee these muffins! They remind me of a poppy seed muffin’s cool sister.. they’re tangy, lemony, cake-y, and sweet!
I made these muffins with Kodiak Cakes Gluten Free Flapjack & Muffin Mix and my recipe is adapted from the recipe on the back of the box. This is not a sponsored post, I just really like this mix, its ingredients, and the fact that it packs 13g of protein for every 1/2 cup of mix prepared. (and that it’s gluten free, of course!)
My goal was to increase nutrient and flavor content of a basic breakfast muffin anddddd I think I succeeded! They’re perfect for busy mornings when you eat your breakfast on the way to work or at your desk. It also pairs perfectly with a hot cup of tea/coffee for a snack or dessert!
Each muffin provides:
122 calories, 20g carb, 3g fat, and 5g of protein!
(the average lemon muffin provides about 360 calories, 46g carb, 18g fat, and 5g protein).
WHAT YOU NEED:
1/2 cup Brown Sugar (can sub for 1/2 teaspoon of Stevia if you want, but may impact texture)
2 tablespoons of Chia Seeds
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2 Eggs
3/4 cup Unsweetened Almond Milk
1/4 cup Melted Butter (about 1 tablespoon not melted)
2 Ripe Bananas
2 tablespoons Fresh Lemon Juice
Lemon Zest from 2 Lemons
1/2 teaspoon Vanilla Extract
INSTRUCTIONS:
Preheat oven to 350 F.
Butter muffin tins using clean hands. (Makes 16 muffins)
Wash lemons thoroughly and zest. You can use a handheld zester or cheese grater for this.
Mash bananas in a medium bowl, then add remaining wet ingredients and mix them together.
Add all dry ingredients to a different medium sized bowl. Mix until combined.
Add wet ingredients to the bowl with dry ingredients stirring with whisk until combined.
Add mixture to muffin tins and fill 3/4 of the way.
Bake muffins for 16-18 minutes — until the tops are golden brown.
This recipe makes about 16 muffins! If you make the recipe, let me know what you think below! XOXO
