Gluten-Free High Protein Muffins
These gluten-free high protein muffins are moist, flavorful, and perfect for a nutritious breakfast or snack. Made with almond flour and protein powder, they provide a satisfying boost of protein without gluten.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
2 cups almond flour
1/2 cup gluten-free vanilla protein powder
1/4 cup coconut sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1/2 cup unsweetened almond milk
1/4 cup melted coconut oil
1 teaspoon pure vanilla extract
1/2 cup plain Greek yogurt
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the almond flour, gluten-free vanilla protein powder, coconut sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, beat the eggs. Add the almond milk, melted coconut oil, vanilla extract, and Greek yogurt, stirring until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined, being careful not to overmix.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.