Lemon Chia Seed Protein Muffins

Muffins are sooooooo delicious, yet sooooooo high on the glycemic index due to the high carb/sugar content paired with a low protein content. It has been quite some time since I have made a low glycemic/high protein sweet treat, so IT’S TIME! I used to love lemon poppy seed muffins before I cared about nutrition, so I decided to use that as my inspiration. Chia seeds are packed with fiber and are a much more nutritionally beneficial option than poppy seeds, therefore this recipe is for Lemon Chia Seed Muffins:)

"Wet Ingredients"

• 2 1/2 tbsp lemon juice 1 medium-large lemon

• 1 large egg

• 1/4 cup plain non-fat greek yogurt

• 1 large egg white

• 1/2 cup unsweetened vanilla almond milk

• 1 tbsp coconut oil melted

• 1 1/2 tsp vanilla

"Dry Ingredients"

• 1/3 cup Raw Protein Powder Garden of Life

• 4 tbsp oat flour

• 1/2 cup coconut flour

• 1 tbsp lemon zest about 1 medium lemon

• 3/4 tsp baking soda

• 3/4 tsp baking powder

• 3/4 cup Stevia in the raw more or less to taste

• 1/4 tsp salt

• 3 1/2 tbsp chia seeds more if desired

"Lemon Cream Cheese Icing"

• 1/2 cup whipped greek cream cheese

• 1/4 cup plain non-fat greek yogurt

• 1/2 tsp Vanilla extract

• 1 tsp lemon juice

• 3 tbsp Stevia in the raw more or less to taste

Instructions

1. Gather all ingredients, 2 mixing bowls, a whisk, a spoon, a mini muffin tin, a grater, and an citrus squeezer if you have one. Preheat oven to 325 degrees.

2. Grate the zest from 1 medium-large lemon, making 1 tbsp of lemon zest. Juice the lemon with a citrus juicer or by simply squeezing the lemon, removing the seeds. Mix all "dry ingredients" in a medium mixing bowl with a whisk. Add chia seeds in and mix well.

3. In a separate bowl, mix the "wet ingredients" together and whisk well. Make sure to heat the coconut oil for 5-10 seconds in microwave to melt it down to liquid form. Mix/whisk well to ensure no clumps.

4. Pour the "wet ingredients" into the bowl with the "dry ingredients" and mix well with a large spoon. Line a mini muffin tin with mini muffin liners,and fill each liner (to the top) with the lemon chia seed muffin mixture. Use your fingers to push down flat.

5. Bake on 325 degrees for 13-15 minutes. Use a toothpick to check the center of a muffin to ensure they are fully cooked. Remove the lemon chia seed protein muffins from the oven and let cool while you are making the lemon cream cheese icing. Mix all "lemon icing ingredients" together in a bowl with a spoon. Mix well to ensure no clumps. Once completely cool, top each lemon chia seed protein muffin with the lemon cream cheese icing if desired. Top with icing just before you eat the muffins, otherwise store the icing in the fridge.