Corinne Quesnel
These vibrant muffins are not only visually appealing, but they also make a nutritious breakfast option. Packed with berries, oats, and protein powder, they provide a wholesome start to your day.
No almond flour—no problem
If you don’t have almond flour in your pantry, but you do have some raw, blanched almonds, you can easily make your own. Simply place a cup of almonds into the bowl of your food processor fitted with the blade attachment and pulse for about 50 to 60 times in 1 second increments, scraping the sides of the bowl very frequently to ensure the almonds grind evenly. You want to monitor the progress to ensure you don’t turn your almonds into almond butter.
Purple Berry Protein Breakfast Muffins
Ingredients
- 1 cup (250 mL) whole wheat flour
- 1 cup (250 mL) almond flour (see tip)
- 1 Tbsp (15 mL) beet powder
- 1/2 cup (125 mL) rolled oats
- 1 Tsp (5 mL) baking powder
- 1/2 Tsp (2 mL) baking soda
- 1/2 Tsp (2 mL) ground cinnamon
- 1 scoop (2 Tbsp/30 mL) vanilla or cinnamon protein powder
- 2 cups (500 mL) milk (dairy or plant-based)
- 1/4 cup (60 mL) maple syrup
- 1/4 cup (60 mL) coconut oil
- 2 large organic eggs
- 1 Tsp (5 mL) vanilla extract
- 1 1/2 cups (350 mL) mixed berries (such as blueberries, goji berries, raspberries, blackberries)
Directions
01
Preheat oven to 350 F (180 C) and line a 12-cup muffin tin with paper liners.
02
In large bowl, whisk together flour, beet powder, oats, baking powder, baking soda, cinnamon, and protein powder.
03
In another bowl, mix milk, maple syrup, coconut oil, eggs, and vanilla extract.
04
Gradually add wet ingredients to dry ingredients, stirring until just combined. Gently fold in mixed berries.
05
Divide batter evenly among muffin cups and bake for 18 to 20 minutes, or until a toothpick inserted into the centre comes out clean.
06
Allow muffins to cool before serving.
