Description
Delicious and nutritious protein muffins made with almond flour, perfect for a healthy snack or breakfast on the go. These muffins are gluten-free, high in protein, and have a moist, tender crumb.
Ingredients
2 cups almond flour
1/2 cup vanilla protein powder
1/4 cup coconut sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1/4 cup unsweetened almond milk
1/4 cup melted coconut oil
1 teaspoon pure vanilla extract
1/2 cup plain Greek yogurt
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with coconut oil.
In a large mixing bowl, whisk together the almond flour, vanilla protein powder, coconut sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, beat the eggs. Add the almond milk, melted coconut oil, vanilla extract, and Greek yogurt. Mix until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix.
Divide the batter evenly among the 12 muffin cups.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes