Raspberry, Lemon & Mint Muffins

Oh my, I’m excited about this recipe. You may not be aware that most of the recipes I make, I send my husband off with them to work – 1) This means I don’t eat them all to myself (even though they’re healthy, it ISN’T good to eat them all yourself); 2) I get feedback from his colleagues; 3) Figure out what works, what doesn’t and what people WANT. Making healthy versions of treats – whether you’re into healthy eating or not – is my mission, so it’s good to know from a cross-section of people.

Anyway, these were apparently one of my best recipes yet – the response was amazing. So I’m thrilled to share the recipe here! They would make a gorgeous Mother’s Day treat too – delicious, pretty, packed with protein and with no refined sugar, treat your Mum to these and you’ll definitely be in the good books!



  • 1 cup buckwheat flour
  • ½ cup ground almond or almond flour (I used Sukrin)
  • 1 scoop PhD Woman Exercise Support Vanilla protein powder
  • ½ teaspoon baking powder
  • Zest of 1 large lemon
  • 2 eggs
  • ⅓ cup stevia (I used Truvia)
  • 1 teaspoon vanilla extract
  • 4 tablespoons 0% fat-free Greek yogurt
  • 1 cup frozen raspberries

For the icing:

  • 1 tablespoon coconut oil – solid (I used Lucy Bee)
  • ½ cup Sukrin Zero icing sugar
  • Juice of 1 lemon
  • Fresh mint leaves, to garnish

Get baking!

  1. Preheat the oven to 180 degrees C and lightly grease 6 muffin tins – use silicone if possible.
  2. Mix together the buckwheat flour, ground almonds or almond flour, protein powder, baking powder and lemon zest in a large bowl.
  3. Whisk together the eggs, stevia and vanilla extract until smooth and frothy. Add in the yogurt and whisk some more.
  4. Pour into the dry ingredients and mix together to form a smooth batter. Fold in the raspberries to incorporate.
  5. Spoon into the muffin tins to fill, then bake for about 15-20 minutes until golden and risen. Leave to cool in the tin for about 20 minutes, then turn out onto a wire rack to cool completely.
  6. Meanwhile, make the icing: Beat together the ingredients until quite thick and smooth. Spoon over the cooled muffins and decorate with a mint leaf on each.


Keep in the fridge for up to 2 days.

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