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Divine Gluten-Free Protein Muffins 12 ways

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Deliciously moist and satisfying gluten-free protein muffins perfect for a healthy breakfast or snack, made with almond and oat flour for great texture.

Ingredients

Scale
  • 1 cup almond flour
  • 1/2 cup oat flour (certified gluten-free)
  • 1/4 cup protein powder (whey or plant-based)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1/4 cup milk (dairy or non-dairy)
  • 1/4 cup melted coconut oil or other neutral oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°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, applesauce, maple syrup, 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 12 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

  • For best results, use certified gluten-free oat flour 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://savoryskies.com/gluten-free-protein-muffins/