Ingredients

1 1/4 cups white/whole wheat flour
2 scoops Ascent Lemon Sorbet Protein Powder
1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup plain greek yogurt (I used 2%)
1 cup liquid coconut oil (or canola oil)
1 whole egg
1/4 cup pure maple syrup
1/4 cup unsweetened almond milk
1/4 cup coconut sugar (or brown sugar)
1 tsp. vanilla extract
1 1/2 cups fresh raspberries

Instructions

Preheat oven to 350F. Add flour, protein powder, cinnamon, baking powder, baking soda, and salt to a bowl. Mix until combined. In a separate bowl, whisk together greek yogurt, coconut oil, egg, maple syrup, almond milk, coconut sugar, and vanilla extract. Add dry ingredients to wet. Gently fold together until a smooth batter is formed. Add raspberries and gently stir into batter. Spray a muffin tin with nonstick spray. Use a medium sized cookie scoop to put about 1/2 cup of batter into each of the 12 spots in the muffin tin. Bake for about 12 minutes or until a knife comes out clean.
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Nutrition per piece (out of 12): 160 calories, 8g protein, 19g carbs, 7g fat
Recipe created by: Macro-Chef