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Glorious Gluten-Free Protein Muffins: 10 Tips

Gluten-free protein muffins
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Whip up these delicious gluten-free protein muffins using almond and oat flours for a satisfying and textured treat. Perfect for a healthy breakfast or snack!

Ingredients

Scale
  • 1 cup almond flour
  • 1 cup oat flour (certified gluten-free)
  • 1 scoop (approx. 30g) vanilla or unflavored protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup or honey
  • 1/4 cup unsweetened almond milk
  • 1/4 cup melted coconut oil or unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the almond flour, oat flour, protein powder, baking powder, baking soda, salt, and cinnamon.
  3. In a separate medium bowl, whisk together the eggs, unsweetened applesauce, maple syrup, almond milk, melted coconut oil, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. The batter will be thick.
  5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your oat flour is certified gluten-free if you have celiac disease or a severe gluten sensitivity.
  • You can add mix-ins like berries, chocolate chips, or chopped nuts to the batter before baking.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition

Find it online: https://cookifyme.com/gluten-free-protein-muffins/