Ingredients
–
1 cup (100g) almond meal/almond flour
1/4 cup/1 scoop protein powder *see notes
1 tsp baking powder
1/4 cup (60g) plain greek yogurt (fat free/low fat/full fat all work!)
1/4 cup milk of your choice
1 egg
2 tsp vanilla extract
1 shot coffee, brewed
2-2 tbsp maple syrup –
Directions ✏️✏️✏️
–
Preheat your oven to 180 C/355F
Grease and/or line your muffin tins and set aside. We highly recommend using silicone muffin tins to stop sticking but be sure to lightly grease them as well as it makes it easier to get your muffins out!
Combine all of your ingredients in a medium mixing bowl, mixing until all ingredients are incorporated and your mixture is smooth.
Pour your muffin mix into your muffin tins, filling each well 3/4 full.
Bake for 10-20 minutes, depending on the depth of your muffin tins and leave to cool completely before carefully removing your muffins from the tin.
These muffin will keep for 3-4 days in an airtight container at room temperature or in the fridge, however, we prefer them kept in the fridge! You can also freeze them in airtight ziplock bags where they’ll keep for months.
Notes:
*You can use your favourite protein powder. We used this unflavoured protein powder from iHerb. If you’re wanting these to be paleo, be sure to use a paleo protein powder.
**If you’re using a sweetened protein powder, you may want to use only 2 tbsp maple syrup.

Sharing is caring!