Healthy & Delicious Lemon Macadamia Mini Muffin Recipe

Try this healthy, easy, and delicious Lemon Macadamia Mini Muffin recipe.

Morning gorgeous! We have a treat for you today…Lemon Macadamia Mini Muffins from your new Summer Series Meal Plan! These are perfect for a quick on-the-go breakfast and snack ~ the flavors are light, bright, and so delicious! They’re made with clean, gluten-free, plant-based Tone It Up Protein, so they’ll refuel you post-workout too.

Check out the recipe plus a step-by-step video below. Enjoy babe!



Step-By-Step Video

Lemon & Macadamia Nut Mini Muffins

Makes 24 mini muffins (serving size is 3 mini muffins)


1 cup coconut flour

3 scoops vanilla Tone It Up Protein

1⁄2 tsp. baking powder

1⁄2 tsp. baking soda

Pinch of sea salt

2 eggs

1 Tbsp. coconut oil, melted

1⁄2 cup unsweetened almond milk

2 Tbsp. maple syrup

Zest from 1 Meyer lemon

Juice from 2 Meyer lemons

1⁄2 cup plain yogurt or almond yogurt

2 Tbsp. chopped macadamia nuts

Coconut oil spray


1. Preheat oven to 350 degrees. Spray a mini muffin tin with coconut oil spray.

2. Mix all dry ingredients in a medium bowl. Mix all wet ingredients and zest in a separate bowl. Add wet ingredients into dry. Mix until all ingredients are well incorporated. If your muffin mix is dry, add more almond milk (about 1 Tbsp. at a time) until you get a thick batter consistency.

3. Mix in the nuts or add the nuts on top of the muffins before you bake them.

4. Pour mixture into prepared muffin tin. Bake for about 20-25 minutes. Keep an eye on your muffins as oven temperatures vary.

Looking for more amazing recipes like this?! Your Summer Series Meal Plan is packed with healthy muffins, smoothies, tray bakes, and desserts, plus meal-by-meal guides & grocery lists.


  1. Can I sub cashews or some other kind of nut? I live in a small town and I’m having trouble finding macadamia nuts! (With the exception of onion flavor.. no thanks.)

  2. THESE ARE SO GOOOOOOOOD. Seriously, super bomb. My three kids (ages 5, 3, 1.5) were all loving them too!

  3. Approximately how much is a scoop of protein? TBSP wise…..I was only able to pick up the packets of protein not a tub :(

  4. Just made these! I used flax eggs, coconut yogurt, the coconut TIU protein, and oat milk. Also used 1 regular lemon and 1 orange instead of 2 Meyer lemons since I didnt have any. Aaaand I put coconut flakes on top instead of macadamia nuts. Turned out SO good!! thanks for the recipe <3

    1. Hey babe! You can use the same amount of batter and it will make about 12 regular muffins. Enjoy!

  5. Hi!! Can somebody please help me!!! I made the cherry walnut muffins today from the summer series plan and i Made Them without the protein powder because I didn’t had any but the batter was so dry more like cookie dough than a muffin batter.
    What can I do???

    1. Hey babe! You can always add more almond milk to the batter to add moisture. If you’re using frozen cherries that are defrosted, the batter may come out wetter as opposed to chopped fresh cherries so that could be the difference too.

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