Description
These gluten-free protein muffins are a delightful and nutritious treat, perfect for a quick breakfast or snack. Made with a blend of almond and oat flours, they offer a satisfying texture and are packed with protein to keep you fueled.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup oat flour
- ½ cup protein powder (vanilla or unflavored recommended)
- ½ cup granulated sugar or preferred sweetener
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- ¼ cup melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- ½ cup mix-ins (berries, chocolate chips, nuts, etc., optional)
Instructions
- Preheat your oven to 375°F (190°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, sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the milk, eggs, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
- Gently fold in your desired mix-ins, if using.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18-22 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
- For a richer flavor, toast the almond flour lightly before using.
- Adjust the sweetness to your preference.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- These muffins freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg