Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Raspberry Protein Muffins
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- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 20 min
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Calories
- 240
- Total Fat
- 15 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 34 milligrams
- Sodium
- 185 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 4 grams
- Sugar
- 10 grams
- Protein
- 10 grams
These protein-packed raspberry muffins are a healthy addition to your breakfast or afternoon snack, thanks to the creamy almond butter, rich Greek yogurt, nutty almond flour and touch of vanilla-flavored protein powder, providing 10 grams of protein per serving. The tart raspberries and touch of cardamom add brightness and punch to these delicious treats. While these muffins add a boost of protein, they shouldn’t be considered a full meal replacement. We recommend pairing with a hard-boiled egg or cup of Greek yogurt for even more protein.
- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 20 min
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Calories
- 240
- Total Fat
- 15 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 34 milligrams
- Sodium
- 185 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 4 grams
- Sugar
- 10 grams
- Protein
- 10 grams
Ingredients
Directions
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners and spray the liners lightly with nonstick cooking spray.
- Whisk the almond flour, all-purpose flour, protein powder, baking powder, salt, baking soda and cardamom, if using, in a medium bowl until combined. Set aside.
- Whisk the almond butter, brown sugar, yogurt and almond milk in a large bowl until smooth and well combined. Add the eggs and whisk until just combined. Fold in the dry ingredients until just combined, then gently fold in the raspberries with a rubber spatula. Spoon the batter evenly into the paper liners. Top each with 1 tablespoon sliced almonds.
- Bake until the muffins are golden brown at the edges and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) When choosing a protein powder, we look for one with at least 20 grams of protein per serving. A cookie or ice cream scoop makes it easier to portion the batter.
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