Description
These gluten-free protein muffins are a delicious and easy way to boost your protein intake. Made with alternative flours like almond and oat, they offer a satisfying texture and structure. Perfect for a quick breakfast or a healthy snack.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup oat flour (certified gluten-free)
- 1 scoop (approx. 30g) vanilla or unflavored protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup or honey
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- Optional: 1/2 cup berries or chopped nuts
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the almond flour, oat flour, protein powder, baking powder, cinnamon, and salt.
- In a separate medium bowl, whisk together the eggs, applesauce, maple syrup, almond milk, melted coconut oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in any optional add-ins like berries or nuts.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your oat flour is certified gluten-free if you have celiac disease or a severe gluten sensitivity.
- You can substitute other alternative flours like coconut flour or a gluten-free blend, but you may need to adjust the liquid content.
- For a vegan option, use a plant-based protein powder and a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) instead of regular eggs.
- Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. They can also be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approximately 180-220 (will vary based on add-ins and specific ingredients)
- Sugar: Approximately 8-12g
- Sodium: Approximately 100-150mg
- Fat: Approximately 10-14g
- Saturated Fat: Approximately 3-5g
- Unsaturated Fat: Approximately 7-9g
- Trans Fat: 0g
- Carbohydrates: Approximately 15-20g
- Fiber: Approximately 3-5g
- Protein: Approximately 10-12g
- Cholesterol: Approximately 40-60mg