Lemon Blackberry Protein Muffins (Gluten Free & Dairy Free)

Course Breakfast, Dessert, Snack
Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Servings 12
Author Taralynn McNitt


  • 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)


  1. Preheat the oven to 375 degrees.

    Grease a muffin pan, and set aside. 

  2. In a large mixing bowl, sift together the almond flour, protein powder, coconut flour, sea salt, cinnamon, baking soda, and baking powder together. 

  3. In a separate bowl, beat the eggs and mix in the lemon juice, sunflower oil, almond extract, vanilla extract, and cashew milk. 

  4. 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. 

  5. Fold in the blackberries. 

  6. Add about 1/2 cup of the muffin batter into the muffin pan. 

  7. Bake for twenty minutes, and use the toothpick method to determine when they're finished.

Recipe Notes

Makes 12 Muffins // Nutrition Per Muffin:

160 Calories, 9g Fat, 15g Carbs, 4g Fiber, 6g Sugar, 10g Protein