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Amazing Gluten-Free Protein Muffins: 1st Try

Gluten-free protein muffins

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Whip up these delightful gluten-free protein muffins, perfect for a healthy breakfast or snack. Lena, Anya, and Sasha from Savor Sensations share their favorite recipe, emphasizing a balance of texture and flavor using alternative flours like almond and oat.

Ingredients

Scale
  • 1 and 1/2 cups almond flour
  • 1/2 cup oat flour (certified gluten-free)
  • 1/2 cup protein powder (vanilla or unflavored)
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 cup milk of choice (almond, oat, or soy)
  • Optional: 1/2 cup berries or chopped nuts

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 almond flour, oat flour, protein powder, baking soda, cinnamon, and salt.
  3. In a separate medium bowl, whisk together eggs, applesauce, maple syrup, melted coconut oil, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  5. Stir in the milk of choice until the batter reaches a thick but pourable consistency. If using, gently fold in berries or nuts.
  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 need to avoid gluten.
  • Adjust the milk quantity slightly if your batter seems too thick or too thin.
  • These muffins are best stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.

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