Here is a tasty and easy way of eating a healthy treat without the gilt. Is also gluten-free and can be nut-free if you remove the almonds. Adapt it to your needs. I truly enjoy creating this recipe. Is also kid-approved, even your picky eaters would love them.

For me is important to only post a recipe until I know for sure, they are tasty and ready for you. If I won’t eat it, I won’t post it!

My wish with my recipes is that your day if filled with not only food, but also with love and laughter.

Much love always!

Almond & Coconut Protein Muffins

Kepping it simple. This muffins will keep the whole family satisfy. Take them on the go.

Gluten-free, Plant-based and Healthy

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Course Baking, Breakfast, Snack

Cuisine American, Gluten-Free, Plant-Based

Servings Muffins

Calories 292 kcal

Equipment

Muffin Tin
( 2 )Mixing bowl, one for dry and the other for wet ingredients.
Whisk
Measuring spoons
Measuring cup
Measuring jug
Ice-cream Scoop

Ingredients

1 Cup Brown Rice Flour
1 Cup Almond Flour Blanched Super Fine
1 Tsp Baking Powder
1/4 Tsp Baking Soda
1/4 Tsp Pink salt
2/3 Cup Coconut Sugar
1/2 Cup Coconut Oil Melted (you can also use plant-based butter)
1/2 Cup Water
2-3 Scoops Protein powder I use the Vanilla flavor from Orgain ( use the scoop in the protein container)
1 Tsp Vanilla Extract
1/2 Cup Sliced Almonds
1/4 Cup Coconut Unsweetened- shreds or flakes

Instructions

Preheat oven to 350° F (180°C)
Prepared the muffin tin with a litle bit of oil for the muffins to not stick. Set aside.
In a mixing bowl add the flours, baking soda, baking powder, salt, protein powder, almonds and coconut. Mix and set aside.
In a separe mixing bowl add the water, and sugar mix it until dissolve and add the vanilla.
After your sugar mixture is dissolve and ready, add it to the dry ingredients with the oil and mix it well. Please be careful do not over mix.
Once the mixture is ready, with the ice-cream scoop, scoop it to the muffin tin and bake for 17-20 minutes. Do not over Baked. ( Oven temperature varies)
Once the muffins are out of the oven let it cool completely and enjoy with a cup of coffee or just by itself. See notes on how to store below.

Notes

Other Options for toppings: If prefer raisins, walnuts and pistachios are others that bake well with this recipe.

Important: if the mixture is too thick add 1-2 tbsp of water at a time until is soft like cookie dough.

*If the dough is too watery add more protein slowly until you get the cookie dough consistency.

It's good to know that the reason for the dough to have different consistencies is due to type of protein being use for the recipe. Each protein is different, therefore it might need more water, none, or more protein.

How to store: Cool completely and store in a airtight container or ziplock bag for up to 2-months or in the refrigerator for up to 2 weeks. Reheat for 10-15 seconds in microwave.

Nutrition

Keyword baking, dairy-free, Gluten-free, plant-based

Tried this recipe?Mention @notyourglammom or tag #notyourglammom!