Protein Muffins with Lemon & Chia Seeds

Ingredients

• Egg

  Whole, fresh eggs

  2 large or 100g

• Greek yogurt

  Plain, whole fat

  1 cup or 240g

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  ¼ cup or 30g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Vanilla extract

  1 tsp or 4g

• Lemon zest

  2 tsp or 4g

• Lemon juice

  Raw

  2 tbsp or 30g

• Wheat flour

  Whole-grain

  1 ¼ cup or 150g

• Now Foods Sports, Whey Protein Isolate, Natural Unflavored

  Whey Protein

  30g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ½ tbsp or 7g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Chia seeds

  Seeds, dried

  1 tbsp or 12g

• Nonfat milk

  Fluid, with added vitamin a and vitamin d (fat free or skim)

  ½ cup or 123g

Directions

1. Preheat the oven to 350°F (180°C).
2. In a large bowl, beat together the eggs, Greek yogurt, sugar, vanilla, and lemon zest and juice. In a separate bowl, whisk together the flour, protein powder, baking powder, baking soda, and chia seeds. Add the dry ingredients to the wet ingredients, and stir a few times. Add the milk and stir just until smooth. Do not over stir, there can be small lumps.
3. Divide the batter among 12 cups in a silicone cupcake pan. Bake until the muffins are puffed and golden, 20 to 25 minutes. Cool slightly and serve warm, or cool completely, transfer to an airtight container, and store for up to 5 days.