Gluten Free High-Protein Muffins

These gluten-free high-protein muffins are the perfect protein snack without cottage cheese! They're made with almond flour, dairy-free yogurt, and a blackberry frosting.

Prep Time 10

Cook Time 20

Servings muffins

Calories 273

Author Michelle

Ingredients

For the muffins

2 eggs
½ cup applesauce
¼ cup dairy free Greek yogurt
¼ cup coconut sugar
1 cup almond flour
2 tbsp psyllium husk
2 scoops dairy free protein powder
2 tsp baking powder
1 tsp cinnamon

Blackberry yogurt icing

½ cup blackberries
2 tbsp water
⅓ cup dairy free Greek yogurt
2 tsp powdered sugar

Instructions

For the muffins

Preheat the oven to 350 F and add 6-7 muffin liners to a muffin tin. Spray well with spray oil.
Combine the applesauce, eggs, yogurt and coconut sugar in a bowl and whisk well.
Combine the almond flour, pshyllium husk, protein powder, baking powder, and cinnamon in another bowl. Pour the wet ingredients into the dry ingrededients and stir until a batter forms.
Spoon the batter evenly into the muffin liners, filling about 3/4ths of the way.
Transfer to the oven and bake for 20 minutes or until the muffins are set and firm.
Remove from the oven and allow to cool on a cooling rack for at least 30 minutes (preferably longer) before adding optional icing.

For the icing (optional)

Add the blackberries and water to a small pot. Bring to a low simmer and carefully mash the blackberries. Simmer for 5 minutes and strain.

You'll only need a small amount of blackberry juice for this re ipe. Use the extra blackberry juice to add to lattes or sparkling water!

Add the yogurt to a bowl and sift the powdered sugar over the yogurt. Whisk to combine. Add 2 tsp of the blackberry juice and whisk again.
Dip the tops of the muffins into the yogurt to form a thin frosting. Set aside and allow to set, topping with fresh blackberries if desired!

Notes

The icing is optional! The muffins are just as yummy without it. Nutitional facts do not include the icing.

Nutrition