Gluten Free Berry Protein Muffins

Perfect for Meal Prep using any of your favorite berries.

NUTRITION Serving Size: 1 muffin
Calories: 1

INGREDIENTS

• 1 cup unsweetened almond milk

• 1 teaspoon apple cider vinegar

• 1 ¼ cups gluten-free oat flour

• ¼ cup almond flour

• ¼ cup your favorite vanilla protein powder

• ¼ cup coconut sugar or sweetener of choice

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• 1 teaspoon cinnamon

• ⅓ cup plain Greek yogurt

• 3 Tablespoons egg whites

• 1 teaspoon vanilla

• 1 cup fresh berries (blueberries work great)

DIRECTIONS

1. Preheat the oven to 375° F.

2. Spray 9 cups of your muffin tin with non-stick cooking spray (I use coconut oil spray), or use paper liners.

3. Combine the almond milk and apple cider vinegar in a glass mixing bowl, whisk and set aside.

4. Combine all the dry ingredients in a large mixing bowl. Create a well in the middle of the bowl.

5. Add the greek yogurt, egg whites and vanilla into the bowl with the almond milk. Stir to combine.

6. Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the blueberries.

7. Fill 9 wells of the muffin tin.

8. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.

9. Let muffins cool before removing from tin and serving. Refrigerate leftovers in a covered container for up to one week. Eat cold or reheat in the toaster over before serving.

NOTES
If you want to keep the recipe dairy-free, you can use dairy-free coconut or almond yogurt.
If you don’t have oat flour, you can make your own by grinding rolled oats in a food processor  or blender. Whole wheat flour will also work if you’re not gluten-free.