By: Tina Neuwirth, DPT
We love baked goods, but unfortunately they’re not always friendly to the ol’ macro budget. Tina has a delicious spin on the breakfast muffin, with a decent amount of protein and a moderate amount of fat. And unlike many baked goods with protein powder, they don’t dry out!
- 1 and 1/3 c almond flour and 2/3 c Arrow Root
- 2 tsp baking powder
- ¼ tsp salt
- 1/8 c (1/4 stick) butter, melted (I usually sub coconut cream)
- ½ c Plain Non-fat Greek Yogurt
- 4 eggs
- 2/3 c Coconut Palm Sugar
- 2 scoops vanilla protein powder
- Add nuts or chocolate chips if desired. You may also add nuts, a splash of coffee, cocoa powder for chocolate flavor, diced apples and cinnamon, white chocolate chips, dried cranberries, butterscotch chips or a small scoop of oatmeal…make it your own! Just remember to adjust the sugar in the recipe accordingly.
- Preheat oven to 350 degrees.
- Butter a muffin tin or use paper liners and spray them with nonstick spray (I use parchment muffin liners with no spray)
- Mix dry ingredients together well.
- Beat eggs before adding wet ingredients then mix thoroughly into dry ingredients.
- Fill muffin tins about 2/3 full and bake for 20-25 mins, or until the muffins turn golden brown on top.
- Remove from tin and cool on wire rack.
- Store uncovered or in refrigerator. Too much moisture will cause them to go bad quickly.
Makes about one dozen muffins.