Grain Free Protein Muffins

These muffins are a staple in my house. They make a great snack, pre or post workout fuel, or a small sweet treat to your breakfast. Feel free to make it into a bread as well! They can be customized to your liking!

I’ve made them:

Banana

Apple Spice

Pumpkin Spice

…The choice is up to you!

*Dairy free, gluten & grain free, low carb & sugar*

Ingredients:

1/2 cup (50g) almond flour
1/4 cup (28g) coconut flour
1/4 cup (28g) ground flaxseed
60g (approx 2 scoops) vanilla bone broth protein (or grass fed whey, collagen or plant based)
1/3 cup Swerve (erythritol) powder
1.5 tsp aluminum free baking powder
1/2 tsp baking soda
1 tsp baking powder
1 tsp pure vanilla extract

2 eggs (free range & organic)

Options:

Banana: About 2 medium (weighing 200g total)

Pumpkin: 120g (1/2 cup) pumpkin puree, 1/4 tsp each (or to your liking): nutmeg, ginger, cloves
1/2 tsp cinnamon , pumpkin pie spice

Apple: 100g (About 1/3 cup) unsweetened applesauce with 1/4 tsp each: nutmeg, ginger, cloves
1/2 tsp cinnamon, apple pie spice

1/2 cup unsweetened almond/cashew/coconut milk

Optional: chopped nuts, cranberries, raisins etc.

Directions:
Preheat oven to 350F.
In a large bowl, combine all dry ingredients & mix well. Add remaining wet ingredients; combine until well mixed.

Scoop out into a well-sprayed muffin or baking pan. Top with nuts/berries if desired.

Bake 25-30 minutes at 350F. The outside should pull away slightly from the pan & the center of each muffin should be set.

Makes 12-16 muffins