A 10/10 recipe! The lemon flavor is well balanced without being too pronounced, and the Greek yogurt gives it a wonderfully moist texture.
At a glance
- Preparation: 15 minutes
- Baking: 22 minutes
- Servings: 12 muffins
- Protein: about 7 g per muffin
- Nutrition: about 24 g of carbohydrates, 7 g of fat, and 1 g of fiber per muffin (basic version, approximate values)
Ingredients
Dry ingredients
- 425 ml (1 3/4 cups) unbleached all-purpose flour
- 1 scoop or 60 ml (1/4 cup) of Zenit organic vanilla plant protein
- 60 ml (1/4 cup) textured soy protein
- 10 ml (2 tsp) baking powder
- 2.5 ml (1/2 tsp) baking soda
Wet ingredients
- 2 eggs
- 125 ml (1/2 cup) organic cane sugar
- 60 ml (1/4 cup) fresh lemon juice
- Zest of 1 large lemon
- 125 ml (1/2 cup) plain Greek yogurt
- 85 ml (1/3 cup) canola oil
- 85 ml (1/3 cup) water
Instructions
- Place the rack in the center of the oven. Preheat the oven to 180 °C (350 °F).
- In a bowl, mix the dry ingredients.
- In another bowl, mix the wet ingredients. Add them to the dry ingredients and mix until you have a smooth batter. Divide among the cups of a silicone muffin pan.
- Bake for 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool.
Danielle’s tip
An excellent snack 1.5 to 2 hours before a workout, and a perfect nutritious everyday snack that’s easy to pack in a lunchbox. Also see what to eat before exercising.
Frequently asked questions
How much protein is in these lemon muffins?
About 7 g of protein per muffin.
Why add Greek yogurt?
It adds protein and makes the muffins very moist.
Danielle Dubois, Dt.P., dietitian
Member of the Ordre des diététistes-nutritionnistes du Québec
Founder of Zenit Nutrition