Does anyone not love muffins?
How could you not? They’re little little fluffy nuggets of sweetness and texture with little treasures hidden on the inside. They’re just so delicious and completely satisfying.
If I am being honest, muffins are probably the one thing I truly struggle to have self control with. Luckily for me, most of the muffins in the shiny cases at cafes are not gluten free, so all I can do is look at them. But when a gluten free muffin crosses my path- Lord help me.
My only complaint about muffins (unless they are just poorly made) is that they really lack in the protein department, so even when I enjoy the taste and texture, I usually feel like it wasn’t really the greatest decision. The average muffin is just carbs on carbs on carbs- full of white flour, sugar, and butter. And sure, those things taste great, but if my taste buds are the only thing benefiting from it, I can’t really say it’s worth it.
But since I NEED muffins, I decided to work on a recipe for one that would totally satisfy my taste buds, but also not make me feel terrible later.
Since I love almond butter, and eat it pretty regularly, I decided to incorporate that into my muffin for some protein. I didn’t want any refined sugar, so I chose to use maple syrup, and I wanted it to be grain free, so I chose to use almond flour. (Plus, I’ve been working on getting some more experience baking with almond flour, so I figured it was worth a shot!)
Also, I love when muffins have things in them- so I decided to do a mixed berry muffin so that it would have tons of little surprises inside!
So there you have it- mixed berry protein muffins.
They were tender and moist, but not too dense, and absolutely FULL of flavor. They were sweet enough but not TOO sweet, and they were totally satisfying!
If you want a little added texture or crunch, you can add half a cup of whole rolled oats, but that means it won’t be one hundred percent grain free. You can also add half a cup of chopped walnuts or pecans.
Try it and love it.
Mixed Berry Protein Muffins
Serving Size: 1 muffin
Here's What You Need:
1C almond flour
1/2tsp baking powder
1/2tsp baking soda
1C almond butter
1/2C pure maple syrup
1/4C coconut oil
2/3C mixed berries
1/2C chopped nuts or whole rolled oats for texture- optional
Here's What You Do:
Preheat oven to 350F.
Sift together all dry ingredients.
Slowly add all remaining ingredients except for mixed berries, being careful to not over-mix. Gently fold in mixed berries. (If you are using nuts or whole oats for texture, you can add these in with the berries as well).
Divide batter evenly in a lightly greased muffin pan.
Bake for 18-22 minutes or until golden brown and toothpick inserted comes out clean.
The batter may seem a bit thick- that is normal!