Raspberry Protein Muffins
These raspberry muffins are a nutritious option for breakfast or an afternoon snack, packed with protein from creamy almond butter, rich Greek yogurt, nutty almond flour, and a hint of vanilla-flavored protein powder. Each serving provides 10 grams of protein. The tartness of the raspberries combined with a touch of cardamom adds a bright, flavorful twist. While these muffins offer a protein boost, they’re not intended to replace a full meal. For a more balanced meal, consider pairing them with a hard-boiled egg or a cup of Greek yogurt for extra protein.
Level: Easy
Total: 1 hr 45 min (includes cooling time)
Active: 20 min
Yield: 12 muffins
| Nutritional Analysis | Per Serving |
|---|---|
| Calories | 240 calories |
| Total Fat | 15 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 34 milligrams |
| Sodium | 185 milligrams |
| Carbohydrates | 19 grams |
| Dietary Fiber | 4 grams |
| Sugar | 10 grams |
| Protein | 10 grams |
Ingredients
- Nonstick cooking spray, for the liners
- 1 cup finely ground almond flour (see Cook’s Note)
- 1/2 cup all-purpose flour
- 1/3 cup vanilla whey protein powder (see Cook’s Note)
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cardamom, optional
- 1/2 cup all-natural almond butter
- 1/2 cup packed light brown sugar
- 1/2 cup plain whole-milk Greek yogurt
- 1/4 cup unsweetened almond milk
- 2 large eggs
- 1 cup fresh raspberries
- 3/4 cup sliced skin-on almonds
Directions
- Preheat your oven to 350°F and position a rack in the center. Line a 12-cup muffin pan with paper liners and lightly spray them with nonstick cooking spray.
- In a medium bowl, whisk together the almond flour, all-purpose flour, protein powder, baking powder, salt, baking soda, and optional cardamom until well combined. Set aside.
- In a large bowl, whisk the almond butter, brown sugar, yogurt, and almond milk until smooth. Add the eggs and whisk until just combined. Gradually fold in the dry ingredients until just mixed, then gently fold in the raspberries using a rubber spatula. Evenly distribute the batter into the prepared muffin liners and sprinkle each with 1 tablespoon of sliced almonds.
- Bake for about 25 minutes, until the muffins are golden around the edges and a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container for up to 4 days.
Cook’s Note
When measuring flour, we use a spoon to fill a dry measuring cup, then level off the excess. Scooping directly from the bag can compact the flour, leading to dry baked goods. For protein powder, we select one that provides at least 20 grams of protein per serving. Using a cookie or ice cream scoop helps to portion the batter more easily.
Yogurt and Fruit Parfaits
Level: Easy
Total: 5 min
Prep: 5 min
Yield: 4 servings
- 3 cups vanilla nonfat yogurt
- 1 cup fresh or defrosted frozen strawberries in juice
- 1 pint fresh blackberries, raspberries or blueberries
- 1 cup good quality granola
Directions
Layer 1/3 cup vanilla yogurt into the bottom each of 4 tall glasses. Combine defrosted strawberries and juice with fresh berries. Alternate layers of fruit and granola with yogurt until glasses are filled to the top. Serve parfaits immediately to keep granola crunchy.