RASPBERRY PROTEIN MUFFINS
Add a boost of protein to your breakfast or enjoy this as a healthy afternoon snack.
Whole Food Plant Based, Dairy Free, Vegan, Gluten-Free
Ingredients
1 c almond flour
1/2 c oat flour
1/3 c protein powder (your choice: tropical, vanilla)
1 t aluminum-free baking powder
1/4 t baking soda
1/2 t Himalayan pink salt
1/2 c unsweetened almond butter
1/2 c coconut sugar
1/2 c raspberry dairy-free yogurt
1/4 c unsweetened almond milk
splash of vanilla extract
2 flax eggs (2 T ground flax with 5 T water; let sit a few min)
1 c fresh raspberries
3/4 c slivered almonds
DIRECTIONS
Preheat oven to 350. Make flax eggs and set aside. Line a muffin pan with paper liners.
In a medium-sized bowl, combine all the dry ingredients.
In a large bowl, add all of the wet ingredients, including the flax eggs. Whisk til combined and add the dry ingredients, mixing til smooth.
Gently fold in the almonds and raspberries. Spoon the batter evenly into 12 muffin liners. Top with more almonds and raspberries if desired.
Bake for 25 minutes or until a toothpick inserted comes out clean. Let cool and store in the refrigerator for a few days.
Enjoy!