Protein Pow Muffins: Meet Protein Muffin Perfection
These muffins taste like store-bought muffins. The kind you’d order at a coffee shop to enjoy with your tea or coffee. They’re fluffy. They’re moist. They’re full of flavor. In fact, I bet you can pass them off as ‘regular’ sugar, flour, and butter muffins! And no one could tell that, guess what? They’re gluten-free, devoid of sugar, high in fiber, devoid or any and all fillers and hydrogenated fats. Oh and they’re packed full of protein! They’re seriously something else. If you’re used to making (and eating) your own protein muffins, you’re in for a treat! Because you won’t find another recipe for protein muffins quite like this one. I have been making protein muffins for YEARS and have had my share of disasters and successes but no muffins have ever come close to these. It took me ages to perfect this recipe! It’s flawless. But don’t take my word for it, make these muffins and you’ll see!
(Remember to consult our measurement conversion page if you’d like to change this recipe to cups and tablespoons!)
5-10g whey protein powder
10g coconut flour
1 tsp vanilla essence
2 whole eggs
65g ground almonds
60g date syrup (or, if you don’t have any, use agave syrup)
22g coconut oil
30ml almond milk (or coconut milk)
25g applesauce (or 1/2 fresh banana)
A splash of orange oil (around 1 tbsp)
Cinnamon to taste (I added around 1/2 tbsp in total)
90g self raising gluten free flour (I used this but any self-raising GF flour would work)
In a food processor or using a handheld blender, mix all of the above ingredients until you get a smooth batter.
Bake in 4-5 muffin paper cups (depending on how big they are) at 160 C for about 25-30 minutes or until, when poked with a knife, your knife comes out clean.
Notes: Consider adding pecan nuts or walnuts to your mix! Or chocolate chips even.