Raspberry Lemon Cheesecake Muffins (Edit recipe)

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Looking for a lower carb/sugar muffin that's high in protein, fiber and tastes like dessert than these Raspberry Lemon Cheesecake muffins are the thing you do not want to miss! Comes together in under 15 minutes with just a bowl. Perfect for meal prep for those early mornings or on the go snacking 🙂

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

9

Serves: 9

Ingredients

1 cup Almond Flour
0.25 cup Vanilla Plant-Based Protein - Further Food
1 tsp Baking Powder
.25 tsp Baking Soda
2 whole Eggs
.5 cup Plant-Based Plain Yogurt
.25 cup Pure Maple Syrup
2 Tbsp Lemon Juice
.5 cup Raspberries, Frozen, or fresh!

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Set oven to 350°F (175°C).
Line a 9-cup muffin tin.
Mix Dry Ingredients
In a bowl, whisk flour, protein powder, baking powder, baking soda, and salt.
In another bowl, whisk eggs, yogurt, honey, lemon juice, and zest.
Add wet to dry. Gently fold until just combined. Fold in raspberries.
Add batter to the muffin tin and bake for 25-30 minutes or until toothpick inserted comes out clean.
Let cool and enjoy!
Store in the fridge for 1 week or freezer for up to 3 months 🙂

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	144
Fat:	8 g
Carbohydrates:	12 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	106 mg
Fiber:	1 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.