High Protein Muffins 3 Ways

Ingredients

• 300 g Greek Yogurt (2% fat, plain)
• 2 Eggs (large, room temperature)
• 21 g Avocado Oil (neutral‑flavored, liquid at room temperature)
• 4.2 g Vanilla Extract (pure, not imitation)
• 4 g Lemon Zest (zest of 2 medium lemons, using a microplane)
• 80 g Lemon Juice (freshly squeezed from 2 lemons)
• 100 g Swerve Granular Sweetener (or pure cane sugar; zero‑calorie alternative)
• 90 g All‑Purpose Flour (sifted)
• 93 g PE Science Gourmet Vanilla Casein Protein Powder (high‑quality whey‑casein blend, vanilla flavored)
• 3 g Salt (fine sea salt)
• 4 g Baking Powder
• 2 g Baking Soda
• 5 g Unsalted Butter (for glaze, melted)
• 110 g Powdered Sugar (or Swerve powdered sugar for lower calories)
• 35 g Lemon Juice (for glaze) (freshly squeezed)
• 2 g Lemon Zest (for glaze) (zest of half a lemon)

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and let it preheat while you prepare the batter.

   Time: PT5M

   Temperature: 350°F

2. Combine Wet Ingredients

   Place a medium bowl on the scale, add 300 g Greek yogurt, then crack in 2 eggs, add 21 g avocado oil, 4.2 g vanilla extract, 4 g lemon zest, and 80 g fresh lemon juice. Whisk until smooth.

   Time: PT5M

3. Add Sweetener

   Stir in 100 g Swerve (or cane sugar) until fully dissolved. No lumps should remain.

   Time: PT2M

4. Prepare Dry Ingredients

   In a separate bowl, whisk together 90 g AP flour, 93 g PE Science Gourmet Vanilla casein protein powder, 3 g salt, 4 g baking powder, and 2 g baking soda until uniformly combined.

   Time: PT3M

5. Combine Wet and Dry

   Add the dry mixture to the wet bowl. Using a spatula, fold the batter 3‑4 times until just barely combined. Stop mixing as soon as no dry streaks remain.

   Time: PT3M

6. Portion Batter

   Line a sheet pan with 14 silicone muffin liners. Using an ice‑cream scoop or a kitchen scale, portion 59 g of batter into each liner, resetting the scale after each scoop for accuracy.

   Time: PT5M

7. Bake Muffins

   Place the pan in the preheated oven and bake for 16‑18 minutes. Perform the toothpick test: insert a toothpick into the center; it should come out with a few moist crumbs but no wet batter.

   Time: PT17M

   Temperature: 350°F

8. Prepare Lemon Glaze

   While muffins bake, melt 5 g butter in a microwave‑safe bowl (10‑second bursts). In a small bowl, combine 110 g powdered sugar, 2 g lemon zest, and 35 g fresh lemon juice. Stir in the melted butter until smooth.

   Time: PT5M

9. Cool Muffins

   Remove the pan from the oven and transfer the muffins to a wire rack. Let them cool for about 15 minutes before glazing.

   Time: PT15M

10. Glaze Muffins

    Using a spoon, drizzle or brush the lemon glaze over each muffin. Allow the glaze to set for a couple of minutes.

    Time: PT2M

11. Store

    Place a paper towel at the bottom of a sealable container, layer the muffins on top, and seal. Store at room temperature for up to 2 days or refrigerate for 4‑5 days.

    Time: PT2M

Nutrition Facts

Calories

100

Protein

10 g

Carbohydrates

8 g

Fat

4 g

Fiber

2 g