Raspberry Protein Muffins
- Level: Easy
- Yield: 12 muffins
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- 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
- Total: 1 hr 45 min (includes cooling time)
- Active: 20 min
Ingredients
Nonstick cooking spray, for the liners
1 cup finely ground almond flour (see Cook’s Note)
1/2 cup all-purpose flour
1/3 cup vanilla whey protein powder (see Cook’s Note)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 teaspoon ground cardamom, optional
1/2 cup all-natural almond butter
1/2 cup packed light brown sugar
1/2 cup plain whole-milk Greek yogurt
1/4 cup unsweetened almond milk
2 large eggs
1 cup fresh raspberries
3/4 cup sliced skin-on almonds
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.