Protein-Packed Berry Muffins: The Perfect On-the-Go Snack!

These delicious, gluten-free muffins are the perfect balance of nutrition and flavor. With a boost of protein and antioxidants, they make a great breakfast or snack for anyone on the go. Whether you’re fueling up after a workout or just craving something comforting, these muffins are guilt-free and supportive of your health and wellness goals.

Yields: 12 muffins

Ingredients

• 2 cups 1:1 gluten free flour (I recommend Bob's Red Mill)

• 1/2 cup vanilla protein powder (I recommend Nuzest for a plant-based option)

• 1 tbs baking powder

• 1/2 tsp baking soda

• 1/3 cup coconut sugar

• 1/2 tsp sea salt

• 1 tsp cinnamon 2 large eggs, beaten

• 1/3 cup melted coconut oil

• 1 single serving berry-flavored Skyr yogurt, or coconut yogurt for dairy-free (I recommend Cocojune)

• 1/3 cup almond or coconut milk (I recommend Califia Farms organic)

• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners or lightly grease it.

2. In a large bowl, whisk together all dry ingredients until well combined.

3. In a separate bowl, whisk together all wet ingredients until smooth.

4. Pour the wet ingredients into the dry ingredients and stir until just combined, making sure there are no dry pockets but avoiding overmixing.

5. Gently fold in the frozen berries.

6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.

7. Bake for 17–21 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.