Gluten Free & Dairy Free Lemon Blackberry Protein Muffins
Now that the dogs have been on their walks, and I have freshly brewed coffee in my cup, I can share my lemon blackberry protein muffin recipe with you! It was beautiful out this morning, but it’s the South, so the breeze will quickly turn into humidity in about an hour. When it’s too hot to spend time outside, I usually get a lot of things done around the house. On Monday, I spent several hours power cleaning and then decided to bake delicious muffins to use up the blackberries I picked at the Farmer’s Market last week. I love baking after cleaning because it tops off the job with an amazing aroma in the house. Who needs a sweet candle when you can bake the real deal?
I don’t take advantage of the farmer’s market nearly enough. I’ve been thinking about signing up for a local farm share program. Have any of you had experience with this? I’d love to support a local farm and receive fresh seasonal produce each week. It could be a fun way to incorporate seasonal produce into my recipes. And it’s a great excuse to visit the farm each week 👩🌾
I’ve been enjoying farm fresh strawberries, raspberries, and blackberries this past month. And since I’m on a muffin kick, it made sense to incorporate the fresh blackberries into one of my batches. I also froze a bunch for smoothies, too!
Blackberries are rich in manganese, vitamin k, vitamin c, fiber, and up there with the blueberries when it comes to antioxidants. If you’re ever feeling sluggish, a handful of blackberries can help!
I also love a muffin that has protein. When I wake up, I always grab a small snack before going out to walk. I’m one of those people that wakes up so hungry! Keeping muffins filled with protein, or homemade protein bars (recipe coming soon) in the house helps me make quick nutritious decisions before running out the door. My boyfriend also appreciates a good protein snack after the gym in the evenings. He says keeping healthier baked goods around prevents him from diving into the ice cream, chips, or peanut butter jar. Oh, and that kid can eat peanut butter!
I usually use bananas and oats in my recipes, but I decided to switch it up! I thought these lemon blackberry muffins deserved a fluffy cake texture instead of being brought down by the oats. Don’t get me wrong, I love a good oat muffin! Actually, I probably like them too much. I got lucky when I found a lemon in the fridge. I am usually out of lemons, or they go bad before I remember buying them. Blackberry lemon sounded like the perfect combo! It’s a fresh and airy match to make these perfect for the summer months!
Whenever a recipe turns out perfect, I get so excited, especially when it’s an unplanned bake. As soon as the toothpick came out clean, I knew we had a winner. I wish you could have smelled the house while these were baking! It was the first thing Kyle commented on when he got home from work. “mmmm what’s that smell?!” Of course, my excitement kicked in when I ignored his hug, went straight for his hand, and guided him into the kitchen to make him try one.
Kyle is the ultimate taste-tester. He’ll never tell me when he doesn’t like something, but he has signature keywords and actions to help me decide what he’s really thinking. I’m pretty good at reading him, and I got the three signs that these were a success. The first sign was when he let out a “Wow, these are so good!” His eyes usually grow big when he really likes something, which was the second sign. And lastly? He didn’t put the rest of the muffin on the plate to “finish later.” He demolished this muffin in two bites!
Lemon Blackberry Protein Muffins (Gluten Free & Dairy Free)
- 1/2 Cup Vanilla Protein Powder (I used Orgain)
- 1 Cup Almond Flour
- 1/4 Cup Coconut Flour
- 1/2 Tsp Sea salt
- 1 Tsp Ground Cinnamon
- 1 Tsp. Baking Soda
- 1 1/2 Tsp Baking Powder
- 1/4 Cup Honey (or your choice of sweetener)
- 3 Tbsps Sunflower Oil (or your choice of oil)
- 1/4 Cup Freshly Squeezed Lemon Juice (or 1 tsp lemon extract)
- 3 Large Eggs
- 1 Tsp Almond Extract
- 1 Tsp Vanilla Extract
- 1 Cup Fresh Blackberries
- 1/4 Cup Unsweetened Cashew Milk (or your choice of milk)
- Preheat the oven to 375 degrees.Grease a muffin pan, and set aside.
- In a large mixing bowl, sift together the almond flour, protein powder, coconut flour, sea salt, cinnamon, baking soda, and baking powder together.
- In a separate bowl, beat the eggs and mix in the lemon juice, sunflower oil, almond extract, vanilla extract, and cashew milk.
- Pour the wet ingredients into the bowl with the sifted flour mixture. Combine well, and mix in the honey. **All protein powders are different, so if the batter seems a bit "thick", just add in more cashew milk by the tablespoon until you get a "cake-batter" consistency. **And if your batter is too "watery", add in more coconut flour by the tablespoon.
- Fold in the blackberries.
- Add about 1/2 cup of the muffin batter into the muffin pan.
- Bake for twenty minutes, and use the toothpick method to determine when they're finished.
These muffins are great for on the go! They have a whopping 10 grams of protein per treat, and a net carb count of 11 grams! If you were to swap the honey for a different sweetener, you could make them super low carb if that’s what you’re going for. If you’re in a breakfast run, try making these and enjoying them with a side of Greek or coconut milk yogurt 😋
160 Calories, 9g Fat, 15g Carbs, 4g Fiber, 6g Sugar, 10g Protein
I’m excited to visit the farm again soon to pick up some more inspiration for my next recipe! After hitting the publish button, I’m going to get started on writing the recipe post for my homemade protein bars, so stay tuned!
Questions for you!
- Have you ever done a Farm Share?
- Do you try to cook with seasonal produce?
- I’m looking to bake a pie! Do you have a favorite recipe that I should try out?