Lemon Chia Seed Protein Muffins

February 1, 2018

Lemon Chia Seed Protein Muffins

When you think of meal prep are you thinking chicken and broccoli or are you thinking protein bites and fat balls? I feel like that is a “sweet or sour” question. I wish I was a protein and complex carbs meal prepper – but somehow I always find myself deep in a batch of healthy sweet treats instead.

Lemon Chia Seed Protein Muffins

You brought your salad for lunch and you’re feeling like a health queen. But MAN that hankering for a sweet treat after lunch is KYPTONITE. Sure – maybe that means we’ve got a minor sugar dependency – but let’s not throw the baby out with the bath water. Cookies, candy, ohhh the coffee treats. They are like eating a Costco muffin’s worth of sugar. In half the time. I’m not here to tell you these are the same, but they are certainly a step in the right direction.

Doesn’t lemon have this way of satisfying your sweet and salty cravings all at once?? YESSS Beth. That’s true.

Lemon Chia Seed Protein Muffins

Lemon Chia Seed Protein Muffins Lemon Chia Seed Protein Muffins

Lemon Chia Seed Protein Muffins

Lemon Chia Seed Protein Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Who needs poppy seeds when you have CHIA SEEDS?! Sweet protein muffins with just the right amount of tart lemon. Best meal prep - freezer friendly!

Course: Breakfast, Dessert
Cuisine: American
Serves: 12 muffins
Author: Beth Pepin
  • 1 banana
  • 1/2 cup non-dairy milk
  • 1 tsp vanilla
  • 3 tbsp maple syrup
  • 1/4 cup tahini
  • 1 egg
  • 1 cup protein powder, unflavored
  • 1 cup almond flour
  • 1 tsp baking soda
  • 2 large lemons, zest (about 2 tbsp) and juice (from 1 1/2 lemons)
  • 2 tbsp chia seeds
  1. Preheat oven to 350

  2. Blend banana and milk in a food processor until smooth (I used cashew milk, but almond would work too).

  3. Add vanilla, maple syrup, tahini, and egg. Blend to combine.

  4. Add protein, almond flour, baking soda, lemon zest and lemon juice

  5. Once blended until smooth remove from base and remove blade.

  6. Add chia seeds and stir to combine.

  7. Scope evenly among 12 muffins trays. Bake for 15-20 minutes. Remove from oven and let sit. 


If you eat one of these right away they may seem to stick to the muffin liners. If you let them sit and cool, you will be rewarrrded!



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