School Snacks – Best Lemon Protein Bars

Lemon Protein barsLemon protein bars where have you been all my life? I have had protein powder in my cupboard for at least 10 years. I enjoy a vanilla or chocolate protein smoothie almost every morning before I hit the gym or go for a run. Why have I never thought of baking with protein powder before?

These lemon protein bars are amazing. I love lemon, but lemon squares call for tons of sugar and a buttery crust so they are a treat not a healthy snack for school lunches, but these lemon protein bars are bringing the lemon back to lunch!

I have long understood the power of protein – it is essential to eat at every meal as protein is a basic requirement for almost all bodily functions from our muscles to our hair – but getting enough protein in our kids school lunches is no easy task.

Lemon Protein Bars to the rescue.  1 scoop is just over 1/3 cup of protein powder and each scoop contains 25grams of protein. Add the applesauce in place of sugar, oat flour in place of regular flour, greek yogurt in place of regular, almond milk in cows milk, real lemon juice, and no refined sugar or butter and this recipe is full of protein, fiber, calcium and vitamin C.

If you like lemon, then these Lemon Protein Bars are a must try.

1 cup oat flour* or 3/4 cup whole wheat flour
3 scoops vanilla whey protein powder
1/4 tsp salt
1/2 tsp baking powder

2 eggs, beaten
1 cup unsweetened applesauce
1/2 cup almond milk
1/2 cup regular or greek vanilla yogurt
2 tsp vanilla extract
1/4 cup lemon juice
zest from 1-2 lemons

Add in options – 1 tbsp chia seeds, hemp seeds or maybe white chocolate chips.

* to make oat flour, pulse 1 cup of rolled oats in a food processor or high speed blender until flour like.

Preheat oven to 350 degrees. In a large bowl, blend all dry ingredients: flour, protein powder, salt, baking powder.

In a medium bowl, combine remaining wet ingredients.Blend wet ingredients into dry and mix well. Pour into mini muffins tins or 9×9 baking dish (silicone dish or muffin cups work amazingly well) and bake for 35 minutes.

Remove from muffin tins or cut into bars if using a 9×9 dish. Can be stored in the freezer for easy grab and go for school lunches.

Let me know how you like them.