HPT Lemon Berry Protein Muffins
By Jason Ivesdal


If you're an HPT client you know we love a diet that is balanced, but shifted towards: clean-lean proteins, smart fats, and low-glycemic load carbs. This can be easy to do for lunch and dinner, but may get really boring for breakfast. Very few snack options exist, and carrying eggs around in a cooler can get old. In her attempt to always provide guests at our house with a high-protein, steady energy, nutrient dense breakfast, Ruth has done it again. She created a balanced meal, that can be eaten for breakfast, or used as a snack (and you don't even need a cooler).

Eat 3 or more of these for a meal or 1 or as a snack. They can even kill a carb craving at night time!

Nutrition Facts and HPT Exchanges:

Calories: 90 (30% protein, 20% carbs, 50% fat)

Protein: 7 Grams (count as 1 protein exchange)

Carbs: 5 Grams (count as 1/3 starch OR 1/3 fruit exchange)

Fiber: 1 Grams

Fat: 5 Grams (count as 1 fat exchange)


Cream ingredients below together in large mixer on Medium speed.

  • 3 T Melted, Salted Butter (always buy organic)

  • 1 C Greek Yogurt 2%

  • 4 Eggs

  • 3 T Raw Honey

  • 1 t Vanilla

  • Juice and Zest of 1 Lemon

Add to the mixer on low until well mixed.

  • 5 scoops unsweetened, organic whey protein (our favorite is Whey Lean by HPT- its grassfed and cold-processed)

  • 1/2 C Ground Flax Seeds

  • 1/2 C Almond Flour

  • 1 1/2 t Baking Soda

  • 1 1/2 t Baking Powder

Gently fold in:

  • 2.5 C Fresh Berries (our favorites are blueberries and raspberries)

Bake @ 350 degrees for 12-14 minutes.

Yields 30-36 Small Muffins (silicone) OR 20-24 Regular Muffins.