Geschatte leestijd: 2 minuten
Why do we love muffins? Because they’re extremely delicious! But don’t buy them in the store because these muffins are often full of unnatural sugars and fats. The solution: make them yourself! I always find it a challenge to make a healthier version that is just as tasty. These easy-to-make quick little muffins are perfect for breakfast, snacks, or even dessert.
The muffins are ideal for a snack
on-the-go and also for giving to the kids. They are made with only healthy ingredients. However, despite these healthy ingredients, they are still
high-carb, so keep that in mind in your diet. There’s no refined sugar involved in this recipe. I also wanted to add some
extra protein, so I used Greek yogurt and protein powder, which only enhances the taste. You can make about 10-12 muffins from this amount. Experiment with what you like such as raw cocoa, coconut flakes, and fresh fruit. So go ahead, treat yourself to these guilt-free muffins!
Ingredients Protein Muffins
- 100 g almond flour
- 150 g spelt flour
- 3 organic eggs
- 200 g Greek yogurt or quark
- 1.5 handfuls of raspberries
- 1.5 scoops of vanilla protein powder
- 1 handful of walnuts
- 2 tbsp coconut oil
- optional: 2 tbsp agave syrup or 2 tbsp honey.
- muffin baking tray
- muffin liners
Preparation of Protein Muffins
- Preheat the oven to about 190 degrees Celsius.
- Mix the spelt and almond flour, yogurt, eggs, protein powder, and coconut oil in a food processor.
- Pour the mixture into a mixing bowl.
- Now chop the walnuts (coarsely) and stir them into the mix with a spoon. The agave syrup or honey can also be added now.
- Finally, gently fold the raspberries into the mixture.
- Fill the muffin liners with the mixture, they can be filled to the top.
- Bake the muffins for about 30-40 minutes until cooked through. Let them cool for a while.
