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Amazing gluten-free protein muffins: 9 healthy bites

Gluten-free protein muffins
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Discover how to make delicious gluten-free protein muffins using alternative flours like almond and oat. This recipe focuses on achieving a great texture and structure, perfect for a healthy snack or breakfast.

Ingredients

Scale
  • 1 cup almond flour
  • 1/2 cup oat flour (certified gluten-free)
  • 1/4 cup protein powder (whey, casein, or plant-based)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup or honey
  • 1/4 cup unsweetened almond milk or milk of choice
  • 1/4 cup melted coconut oil or vegetable oil
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup berries, chocolate chips, or chopped nuts

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with liners or grease it well.
  2. In a large bowl, whisk together the almond flour, oat flour, protein powder, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the eggs, applesauce, maple syrup (or honey), almond milk, melted coconut oil, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in any optional add-ins like berries, chocolate chips, or nuts.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your oat flour is certified gluten-free if you have celiac disease or a severe gluten sensitivity.
  • You can substitute unsweetened applesauce with mashed banana for a different flavor profile.
  • Adjust baking time as needed depending on your oven.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Nutrition

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