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Berry almond protein muffins (GF+DF)

We all get a window of 5 minutes a day to self-praise. I'm going to go ahead and use my window right now, because damn did I surprise myself!


These blueberry almond protein muffins were out of this world heavenly! So soft on the inside and not to mention m***** (yes I am referring to that M word we all hate to say for some odd reason, thanks to Shaggy).


You'd be surprised to know that they are gluten-free, sugar-free, butter-free and dairy-free too! Or you may not be so surprised if you've been following all my other baked goods recipes ;)!


These babies are topped off with coconut yogurt whipped till smooth and a strawberry slice, because I am aesthetically-obsessed with my food and proud of it too!


Did I just go over my 5 minute window of self-praise? Oops!

Berry almond protein muffins

Here's what you need to make 9 of these medium sized delicious breakfast berry muffins:


Dry ingredients:

- 1/2 cup coconut flour

- 2 heaping tbsp of organic almond protein

- 1/2 tsp salt

- 3/4 tsp baking powder


Wet ingredients:

- 3 eggs

- 1 tsp vanilla extract

- 2 tbsp honey

- 3 tbsp melted coconut oil


Extras:

- 1/2 cup almond milk

- 1/2 cup blueberries

- 4 strawberries, sliced for topping

- 3-4 tbsp coconut yogurt mixed with a 1tsp honey for topping (or Greek yogurt mixed with 1 tsp honey)


Steps:


1- Pre-heat oven to 180 degrees C and brush a muffin tin with coconut oil (lightly)


2- Mix all dry ingredients together in a bowl, and all wet ingredients together in a separate bowl.


3- Add the dry ingredients to the wet ingredients and combine together until batter forms. Batter should feel thick and dry, add the almond milk gradually until it starts to look more like regular cake batter (do not add too much as you don't wait to be thin! 1/2 a cup should be enough)


4- Use an ice-cream scooper to scoop out equal sized portions into the muffin tin. Use a spoon to spread the batter in the crevice then bake for 16-18 minutes or until toothpick comes out clean.


5- Let them cool down for 5 minutes in the tin, then decorate with your choice of yogurt mixed with honey. I chose dairy-free coconut yogurt but you can also go with a plain natural Greek yogurt.


6- Top off each muffin with a slice of strawberry and enjoy!


To store these muffins, place in an airtight container in the fridge for 3-4 days.


No joke, all 9 pieces were literally gone in less than 24 hours. Enjoy these as a light and refreshing dessert or as a delicious breakfast with coffee!

Here's what your muffins should look like when they're ready to be topped off:

Berry almond protein muffins

Try and resist a bite after topping off ;)!

Going, going, gone!

Berry almond protein muffins

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