These are outstanding! They make the perfect high protein low carb snack. Lemon tastes incredibly good in a homemade muffin and with a few added pistachios, you’re onto a winner.
You can pop them in the freezer and pull them out a few hours before you eat them. Simple!
Ingredients
- 3 tbs coconut oil
- Lemon zest (Grated lemon skin)
- 1/2 cup of 180 Superfood Protein Blend (coconut)
- 1 cup shredded coconut
- 2 cups almond meal
- 2 eggs
- Juice of one lemon
- Handful or two of pistachios
- Stevia to taste
Preparation
Pre-heat oven to 170°
Melt the coconut oil in a pan and while it’s hot add the lemon zest and shredded coconut. This will sizzle together and help infuse the flavour.
Then add all the other dry ingredients into a bowl.
Beat the eggs together and add them to the dry ingredients and then pour in the lemon juice along with the coconut oil, lemon zest and shredded coconut.
Pop into muffin trays and bake in a 170 degree over for about 25min or until they look brown and a knife comes out clean.
These are also yummy toasted up!
Add Superfood Blend to your muffin recipes here
8 Replies to “High Protein Low Carb Lemon Pistachio Muffins”
YUM!!
When you say ” 1/2 cup of coconut 180″ – how does that come?
Can i find it canned somewhere or do i get a real coconut and scrape out the meat?
Hey Amanda.. Sorry for the confusion. I’ve updated it with a link. Hope that helps.
Awesome addition of protein via the 180 supplement. I am sharing your recipes with my athletes and they are loving the 180 Superfood.
I look forward to making these today.
Arron.
You can see me at: Multi-phyt – Personal Training in Parramatta
Thanks Arron! Let us know how you go… They are delicious!
Hi – These sound great. How much 180 should I put in to make 1 muffin a full meal replacement?
Ryan
Hi Ryan… I usually follow the quantities in the recipe and eat these in between meals to tie me over until the next one. Hope that helps…
These look and sound yummy. Id love to know they nutritional run down, especially calories per serving.
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