Healthy Lemon Muffins (high protein, gluten-free)

Easy to make and deliciously tart, these healthy lemon muffins will become a morning staple in your house! Sweetened with honey and packed with collagen, they make a great addition to your morning routine or midafternoon snack.

Lemon muffins have always been a favorite of mine because they’re just so refreshing! But traditional versions that I remember as a kid aren’t exactly what I need anymore.

Ingredients You Need

Make sure to use baking flour and not all-purpose flour so that your healthy lemon muffins rise up properly. I use Bob’s Red Mills to keep them perfect every time.

Gluten-Free 1:1 Baking Flour

Almond flour

Not to be confused with almond meal (learn the difference between almond flour and almond meal). Almond flour helps keep the gluten-free muffins light and not gritty.

Collagen powder

The secret ingredient to make this lemon muffin recipe a high-protein one! One of the cleanest sources of protein you can get, collagen powder is crucial to staying full.

Baking powder

Hhelps the healthy lemon muffins rise up to perfection.

Baking soda

Needed to adjust the PH of the recipe.

Avocado oil

Helps keep the fat balance of healthy lemon muffins in check. Don’t sub for coconut oil as it will change the texture of the gluten-free muffins.

Salt

You won’t even notice it’s there but without a dash of salt, the muffins turn a bit too hard when left to sit.

Eggs

Unfortunately, I don’t think flax eggs will work in this recipe so regular eggs are needed.

White Frame Corner
White Frame Corner

Yyou’ll be skipping processed sugar in this protein muffin recipe and instead using honey for a hint of sweetness with the lemon flavor.

Honey

Freshly squeezed lemon juice

Use up the lemon on the counter and enjoy the refreshingly tart flavor of the muffins.

Shredded coconut

A lemon-coconut combo is a beautiful thing. Opt for unsweetened coconut if possible.

Poppyseeds

A bit of texture added to the muffins.

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