Protein Almond Blueberry Muffins
Delicious and nutritious muffins packed with protein, perfect for breakfast or a snack.
Equipment
- Muffin tin
- mixing bowls
- whisk
- Spoon or scoop
- wire rack
Ingredients
- 1 cup Almond flour Gluten-free flour rich in protein and healthy fats.
- 1/2 cup Rolled oats Adds fiber and texture.
- 1/2 cup Protein powder Vanilla or unflavored to boost protein content.
- 1/4 cup Honey or maple syrup Natural sweeteners without refined sugars.
- 1/4 cup Unsweetened almond milk Keeps muffins moist and adds nutty flavor.
- 1/4 cup Coconut oil, melted Adds healthy fats and binds ingredients.
- 2 large Eggs Provides structure and moisture.
- 1 teaspoon Baking powder Leavening agent for rising.
- 1/2 teaspoon Baking soda Works with baking powder for perfect rise.
- 1/2 teaspoon Salt Enhances flavors.
- 1 cup Fresh or frozen blueberries Adds natural sweetness and flavor.
- 1 teaspoon Vanilla extract Enhances overall taste.
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the muffin tin by lining it with paper liners or greasing it with cooking spray or coconut oil.
- In a large mixing bowl, combine almond flour, rolled oats, protein powder, baking powder, baking soda, and salt. Mix thoroughly.
- In a separate bowl, whisk together honey (or maple syrup), almond milk, melted coconut oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
- Fill each muffin cup about 3/4 full with the batter. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins are versatile and can be customized with various add-ins like nuts or spices.