Updated: Apr 23, 2019
Starting Easter weekend with this delicious protein raspberry almond muffins. So if you are still deciding for the perfect dessert for your Easter brunch give this muffins a try!
They are perfect for breakfast or just to have a sweet afternoon snack full with protein and all the goodness! They are very moist and fluffy. I topped them with some crushed almonds to give them that extra crunch.
Prep Time: 15 min
Cooking Time: 20-25 min
1 cup coconut milk
2 tbsp cider vinegar
4 tbsp agave
1 tsp vanilla extract
1/4 cup melted coconut oil
pinch of salt
3 tsp baking powder
2 cup almond flour
1 cup oat flower
1 tsp cinnamon
1medium smashed banana
1 scoop protein powder (optional: I used Nutristrength Pea Protein Classic Vanilla)
2 cup raspberries
Add-ons: Crushed almonds to top
Preheat oven to 180C/350F. And line a muffing tine with muffin baking paper or grease your tin with some coconut oil.
Add dry ingredients to a bowl and whisk until well combined.
In a separate bowl smash the banana with a fork until smooth. Add milk, coconut oil, vanilla extract, apple cider vinegar and agave and mix until well combined.
Add wet ingredients to dry ingredients and mix until mixture has no lumps and its smooth.
Grab your tin and add you mixture to each mould until you have filled half of the muffin mould.
Add 3-4 raspberries to each muffin, this will add that raspberry flavour to your muffin and will melt inside while you muffin is baking and top with some crushed almonds (optional).
Bake for 20 -22 min. until muffins are slightly golden.