Raspberry Protein Muffins
- Aug 16, 2018
- by Gwen Eager
This Raspberry Protein Muffins recipe is the perfect candidate for your breakfast, snack, or after-workout refuel. They're packed with nourishing protein and raspberries for guilt-free enjoyment.
Serves: 16
Ingredients
Use Organic if possible
Dry Ingredients:
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2 cups gluten-free baking flour
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½ cup gluten-free oats
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2 tsp baking powder
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½ tsp sea salt
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1 cup unsweetened almond milk
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2 eggs
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¾ cup coconut palm sugar
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½ cup Garden of Life Coconut Oil melted
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1 cup raspberries
Preparation
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Preheat oven to 350 degrees.
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Mix together dry ingredients and set aside.
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Using an electric mixer, mix together all wet ingredients except the almond milk and raspberries.
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Once the wet ingredients are mixed, add in the dry ingredients and mix well, then the almond milk and mix again.
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Once batter is mixed, fold in the raspberries and place into a tin-lined or greased muffin tin and bake for 25 minutes.
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Let muffins cool before serving. Muffins last 5-6 days.
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