Description
Enjoy these delicious gluten-free protein muffins, perfect for a healthy breakfast or snack. Made with almond and oat flour, they offer a satisfying texture and structure.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup oat flour (certified gluten-free)
- 1 scoop protein powder (vanilla or unflavored)
- 1/4 cup sweetener (maple syrup or honey)
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a 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 bowl, whisk together the sweetener, applesauce, eggs, and milk until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18-20 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 add mix-ins like berries, nuts, or chocolate chips for extra flavor and texture.
- These muffins can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 150-200 (depending on ingredients)
- Sugar: Approx. 5-10g
- Sodium: Approx. 100-150mg
- Fat: Approx. 8-12g
- Saturated Fat: Approx. 1-2g
- Unsaturated Fat: Approx. 7-10g
- Trans Fat: 0g
- Carbohydrates: Approx. 15-20g
- Fiber: Approx. 3-5g
- Protein: Approx. 10-15g (depending on protein powder)
- Cholesterol: Approx. 50-70mg