Healthy berry protein muffins help kick-start your day
Hate protein shakes? Whip up these healthy berry protein muffins instead.
If you're like me and don't care for protein shakes, then these healthy, fruity muffins are a perfect alternative. Rather than drink a powdery, chalky drink, I use the powder in these tasty muffins that are perfect for the whole family as a quick breakfast, in a lunchbox or even as a snack.
In this version I used a plant-based vanilla protein powder and a combination of blackberries, blueberries and strawberries. (If possible, use organic berries, and make sure you wash and dry them before using.) The great thing about these muffins is that you can use any berry or combination of berries you want in this recipe without altering the flavor.
Fresh berry vanilla protein muffins recipe
Fresh berries are folded into a healthy muffin batter along with vanilla protein powder, egg whites and spices, and then baked up golden brown. Keep these sealed in an airtight container for up to 3 days for a handy, healthy snack.
Prep time: 15 minutes | Bake time: 20 minutes | Inactive time: 15 minutes | Total time: 50 minutes
- 1 cup almond flour
- 1/2 cup oat flour
- 4 scoops vanilla protein powder
- 1/2 cup whole-wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 tablespoon ground cinnamon
- 1 whole banana, mashed
- 3 egg whites
- 1/2 cup unsweetened applesauce
- 1/4 cup vanilla almond milk
- 1/4 cup pure maple syrup
- 1-1/2 cups fresh mixed berries of choice (blackberries, strawberries, blueberries or raspberries)
- Heat the oven to 350 degrees F. Line a muffin tin with muffin liners, and set aside.
- In a large mixing bowl, combine all the dry ingredients, and mix well.
- In a separate bowl, combine all the wet ingredients except for the berries, and mix until smooth.
- Add the wet ingredients to the dry ingredients, and mix until the batter is smooth and there are no lumps.
- Fold the berries into the batter, and using a spoon or a small cookie scoop, fill each cup in the muffin tin 3/4 of the way full with the batter.
- Bake for 18 to 20 minutes or until the tops of the muffins are a nice, golden brown color.
- Remove from the oven, and allow to cool 15 minutes before serving.
- Store the muffins in an airtight container for up to 3 days.
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