So this morning I decided I was going to be adventurous and create the best protein waffles ever! I made the batter and everything looked/tasted awesome. Now you know when you get those moments of pure genius? Well this morning was sadly not one of those moments…I acidentally poured wayyy too much batter onto my waffle maker which resulted in some sort of volcanic eruption on my kitchen counter. It literally spilled out for a good 30 seconds before slowing down. This was just a great joy to clean up. Anyways after that disaster I still wanted to use up the awesome raspberries and cream cheese icing I had made in advance. So instead of waffles, todays recipe is an experimental raspberry lemonade protein muffin! When I later calculated the macros I could not believe how much protein this little thing had! It also tastes pretty great too! P.S ignore my second mistake of forgetting to spray the ramekin with oil ahead of time..woops. I was so hungry I lost track of what I was doing! Yours should not come out with the brown ring around the sides :). Without further ado, here is my breakfast recipe!
Raspberry Lemonade Protein Muffin with Lemon Frosting and Raspberries
1 tbsp coconut flour
1 tbsp vanilla protein powder (I used french vanilla designer whey!)
1/4 tsp baking powder
2 tbsp egg whites(or 1 large egg white)
2 tbsp plain 0% greek yogurt
2 tbsp banana
1 tbsp almond milk (or another low-fat milk)
1-2 tbsp thawed raspberries
1/2 tsp vanilla
1/2 tsp baking powder
1/8 tsp lemon zest
1/4 tsp lemon juice
1 tbsp low-fat cream cheese 1g
2 tbsp 0% plain greek yogurt 3g
2 drops stevia(or another sweetener)
1/8 tsp lemon zest
1/4 tsp-1/2 tsp lemon juice (depending on how much lemon you like)
(Combine all ingredients in a small bowl and refrigerate until ready to use.)
Optional additional topping: Thawed raspberries with a little sweetener and lemon juice!
Directions: Preheat oven to 350* or alternatively you could try this in the microwave(I have yet to try this method), SPRAY A RAMEKIN or large muffin cup with oil. Combine wet/dry ingredients together and add lemon juice/zest to taste. Lastly stir in raspberries. Pop in the oven for about 28-30min and serve with lemon frosting and raspberries. Enjoy!
*Note* You could probably increase the oven temp. slightly and bake for a little less time. This was my first time making this so I can’t personally vouch for the results.
Calories: 153, 14g protein
with frosting and additional raspberries: 211 calories, 17.6g protein