I’ve been on the hunt for a good protein powder for some time now. Most of the ones I have found either have corn or soy (or both), or use a lot of artificial sweeteners which I’m just not a fan of. But fortunately, the girls behind Tone It Up have a Perfect Fit Protein that’s made with brown rice and stevia and free of all other allergens. I was so excited to finally find a protein powder I could have that I whipped up a batch of Coconut Lemon Protein Muffins.
The best part of these muffins is the stats. Each muffin clocks in at 126 calories and has 6 grams of protein and 8 grams of fat which makes them the perfect snack. I had a really early meeting at work this week, so I packed a couple of these muffins along with some PB and it made a great breakfast on the go.
This recipe is actually adapted from the Tone It Up Blueberry Zest Muffins, but I didn’t have any blueberries on hand right at that moment so I swapped them for coconut and they still came out great. I think next time I’ll have to try chocolate coconut ones!
Coconut Lemon Protein Muffins (adapted from Tone It Up)
Makes 6 muffins
1 packet Perfect Fit Protein Powder
1/4 cup coconut flour
1 tbsp lemon juice
2 tbsp coconut oil, melted
1/4 tsp baking powder
1/2 tsp salt
2 tbsp unsweetened shredded coconut
Preheat your oven to 350F. Line 6 muffin tins with paper liners.
In a small bowl mix your protein powder, coconut flour, baking powder and salt. Be sure to whisk your coconut flour and protein powder well to ensure there are no clumps.
Add your lemon juice, eggs, melted coconut oil and shredded coconut to your mixture and continue to mix until well blended. The batter will be a bit thick.
Pour your mixture into the 6 muffin tins and place in the oven for 20 minutes.
Any other protein powder recipes? I’ve already made some tasty smoothies and want to make protein pancakes next!