Almond Flour Protein Muffins Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12 muffins
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Calories
313 kcal
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Course
Breakfast
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Cuisine
North American
Almond Flour Protein Muffins Recipe
Description
This recipe uses almond flour and collagen powder to boost protein content in a muffin that is rich in cocoa flavor. The wet ingredients include coconut oil, coconut sugar, eggs, and vanilla extract, which are beaten together before incorporating the dry ingredients like almond flour, cocoa powder, baking powder, salt, and collagen powder. Hot water is blended in to adjust batter consistency, then chopped dark chocolate and pecans are folded in for added texture and bursts of flavor.
The batter is portioned into lined muffin tins and baked at 350°F. The baking time can be adjusted depending on the desired texture, ranging from fudgy and soft to firm muffins that hold their shape well. Cooling the muffins before removing liners helps prevent sticking.
These protein muffins are suitable for a snack or light breakfast and offer a chocolaty twist on almond flour-based baked goods.
Notes suggest testing different collagen brands for compatibility, particularly to avoid gelling when added to hot water.
Ingredients
- ⅓ cup coconut sugar
- ⅓ cup coconut oil melted
- 4 large egg
- 1 tablespoon vanilla
- 2 cups almond flour
- ¾ cup cocoa powder
- ¼ cup collagen see notes, 4 scoops
- 2 teaspoons baking powder
- ½ teaspoon salt sea salt
- ½ cup water hot, tap
- ½ cup dark chocolate or paleo chocolate chips, chopped
- ½ cup pecans chopped
- sea salt optional, flaky, to top the muffins
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with liners.
- Add the coconut sugar, coconut oil, eggs, and vanilla to a large bowl and beat with electric beaters.
- Add the almond flour, cocoa powder, collagen, baking powder, and sea salt and beat until just combined. Add the hot water and carefully beat it into the batter. Fold in the chocolate and pecans.
- Divide the batter between the lined muffin cups, filling them nearly to the top. For extra chocolaty muffins, top with a few chocolate chips or chunks.
- Bake the muffins for 12-20 minutes - see the guidelines below. Let the muffins cool for 5 minutes before removing them from the muffin tin. Optional: top with a little sprinkle of flaky sea salt.
Notes
- Bake muffins between 12-20 minutes depending on desired texture, from fudgy to firm.
- Allow muffins to cool completely before removing liners to prevent sticking.
- Use tested collagen for best results as some brands gel when mixed with hot water.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Serving | 1 muffin | |
| Calories | 313kcal | 16% |
| Carbohydrates | 17g | 6% |
| Protein | 13g | 26% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 216mg | 9% |
| Potassium | 125mg | 3% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 93IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 98mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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