Go Back

Lemon Blackberry Protein Muffins (Gluten Free & Dairy Free)

Taralynn McNitt
5 from 17 votes
Print Recipe
Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Course Breakfast, Dessert, Snack
Servings 12

Ingredients
  

  • 1/2 Cup Vanilla Protein Powder (I used Orgain)
  • 1 Cup Almond Flour
  • 1/4 Cup Coconut Flour
  • 1/2 Tsp Sea salt
  • 1 Tsp Ground Cinnamon
  • 1 Tsp. Baking Soda
  • 1 1/2 Tsp Baking Powder
  • 1/4 Cup Honey (or your choice of sweetener)
  • 3 Tbsps Sunflower Oil (or your choice of oil)
  • 1/4 Cup Freshly Squeezed Lemon Juice (or 1 tsp lemon extract)
  • 3 Large Eggs
  • 1 Tsp Almond Extract
  • 1 Tsp Vanilla Extract
  • 1 Cup Fresh Blackberries
  • 1/4 Cup Unsweetened Cashew Milk (or your choice of milk)

Instructions
 

  • Preheat the oven to 375 degrees.
    Grease a muffin pan, and set aside. 
  • In a large mixing bowl, sift together the almond flour, protein powder, coconut flour, sea salt, cinnamon, baking soda, and baking powder together. 
  • In a separate bowl, beat the eggs and mix in the lemon juice, sunflower oil, almond extract, vanilla extract, and cashew milk. 
  • Pour the wet ingredients into the bowl with the sifted flour mixture. Combine well, and mix in the honey. 
    **All protein powders are different, so if the batter seems a bit "thick", just add in more cashew milk by the tablespoon until you get a "cake-batter" consistency.
     **And if your batter is too "watery", add in more coconut flour by the tablespoon. 
  • Fold in the blackberries. 
  • Add about 1/2 cup of the muffin batter into the muffin pan. 
  • Bake for twenty minutes, and use the toothpick method to determine when they're finished.

Notes

Makes 12 Muffins // Nutrition Per Muffin:
160 Calories, 9g Fat, 15g Carbs, 4g Fiber, 6g Sugar, 10g Protein