Description
Start your day the right way with these Raspberry Almond Protein Muffins! Soft, moist, and packed with protein, they’re a healthy breakfast that keeps you full and energized. Sweet, tart raspberries meet nutty almond flavor in a muffin that’s perfect for grab-and-go mornings, post-workout fuel, or a guilt-free treat.
Ingredients
-
1½ cups almond flour (fine, blanched)
-
½ cup vanilla protein powder
-
1 tsp baking powder
-
¼ tsp salt
-
2 large eggs
-
¼ cup honey or pure maple syrup
-
¼ cup unsweetened almond milk
-
¼ cup coconut oil, melted
-
1 tsp almond extract
-
¾ cup fresh or frozen raspberries
-
Optional: sliced almonds for topping
Instructions
-
Preheat Oven: 350°F (175°C). Line a 10-cup muffin tin with paper liners and lightly spray with oil.
-
Mix Dry Ingredients: Whisk together almond flour, protein powder, baking powder, and salt in a large bowl.
-
Mix Wet Ingredients: In another bowl, whisk eggs, honey/maple syrup, almond milk, melted coconut oil, and almond extract until smooth.
-
Combine: Pour wet ingredients into dry. Gently fold with a spatula until just combined. Batter will be thick.
-
Add Berries: Carefully fold in raspberries 3–4 times, just until distributed.
-
Scoop & Top: Divide batter evenly into muffin cups (~¾ full). Sprinkle with sliced almonds if desired.
-
Bake: 18–20 minutes. Check with a toothpick—it should come out with a few moist crumbs, not wet batter.
-
Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
-
Don’t overmix – keeps muffins tender.
-
Frozen berries work perfectly—no need to thaw.
-
Adjust sweetness – add more honey/maple if your protein powder is unsweetened.
-
Storage: Room temp 2 days, fridge 5 days, freezer up to 3 months. Thaw or microwave for a quick snack.