Raspberry Protein Muffins - Soft, Juicy, and Satisfying

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 servings

Raspberries: Fresh or frozen (do not thaw if frozen).
Vanilla or unflavored whey protein powder: Plant-based powder also works; see notes in Variations.
Old-fashioned rolled oats: Not instant oats.
Almond flour: Finely ground, not almond meal.
All-purpose flour: Or a 1:1 gluten-free flour blend.
Plain Greek yogurt: 2% or whole milk for best texture.
Eggs: Large.
Milk: Dairy or unsweetened almond milk.
Maple syrup or honey: For gentle sweetness.
Coconut oil or light olive oil: Melted and cooled.
Baking powder and baking soda
Vanilla extract
Lemon zest: Optional but recommended.
Salt
Optional add-ins: Chopped almonds, white chocolate chips, chia seeds.

Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
Mix dry ingredients: In a large bowl, whisk 1 cup all-purpose flour, 1/2 cup almond flour, 1/2 cup rolled oats, 1/2 cup protein powder, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Break up any protein powder clumps.
Mix wet ingredients: In a separate bowl, whisk 2 eggs, 3/4 cup Greek yogurt, 1/3 cup milk, 1/3 cup maple syrup, 1/4 cup melted coconut oil, and 2 teaspoons vanilla. Add 1 teaspoon lemon zest if using.
Combine: Pour wet into dry and stir gently with a spatula until just combined. The batter will be thick. Do not overmix.
Fold in berries: Gently fold in 1 to 1 1/4 cups raspberries. If using frozen, toss them in 1 teaspoon flour first to reduce bleeding.
Portion: Divide the batter evenly among the muffin cups, filling them about 3/4 full. Sprinkle a few extra oats on top for texture if you like.
Bake: Bake 18–22 minutes, until the tops are set and lightly golden and a toothpick comes out with a few moist crumbs.
Cool: Let muffins cool in the pan for 5 minutes, then move to a wire rack to cool completely. They firm up as they cool.