Raspberry Protein Muffins

Use Organic:
Dry Ingredients:
Wet Ingredients:
  1. Preheat oven to 350 degrees.
  2. Mix together dry ingredients and set aside.
  3. Using an electric mixer, mix together all wet ingredients except the almond milk and raspberries.
  4. Once the wet ingredients are mixed, add in the dry ingredients and mix well, then the almond milk and mix again.
  5. Once batter is mixed, fold in the raspberries and place into a tin-lined or greased muffin tin and bake for 25 minutes.
  6. Let muffins cool before serving. Muffins last 5-6 days.


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