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Gluten-free protein muffins: 1 heavenly recipe

Gluten-free protein muffins

Whip up these delicious gluten-free protein muffins using almond and oat flour for a satisfying and healthy treat. They are perfect for a quick breakfast or a post-workout snack.

Ingredients

Scale
  • 1 cup almond flour
  • 1/2 cup oat flour (certified gluten-free)
  • 1/4 cup protein powder (vanilla or unflavored)
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup or honey
  • 1/4 cup unsweetened almond milk
  • 1/4 cup melted coconut oil or avocado oil
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup berries or chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the almond flour, oat flour, protein powder, baking powder, cinnamon, and salt.
  3. In a separate bowl, whisk together the eggs, applesauce, maple syrup or honey, almond milk, melted coconut oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
  5. Gently fold in any optional additions like berries or chocolate chips.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. 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 substitute the applesauce with mashed banana for a different flavor profile.
  • Adjust the sweetness by adding more or less maple syrup/honey to your liking.
  • These muffins are best stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

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