Description
Soft and slightly sweet muffins made with almond flour and protein powder, featuring fresh strawberries for a delicious breakfast or snack.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup protein powder (vanilla or unflavored)
- 1/2 cup fresh strawberries, chopped
- 1/4 cup erythritol (or other low-carb sweetener)
- 1/4 cup unsweetened almond milk
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-cup muffin tin with paper liners or lightly grease the cups.
- In a large bowl, whisk together the almond flour, protein powder, erythritol, baking powder, and salt until evenly combined and free of lumps.
- In a separate bowl, whisk the eggs, unsweetened almond milk, and vanilla extract until smooth and slightly frothy.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined — the batter will be thick.
- Gently fold the chopped strawberries into the batter, distributing them evenly without crushing them.
- Divide the batter evenly among the 8 muffin liners, filling each about three-quarters full.
- Bake for 18–20 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack.
Notes
For the best flavor, use fresh, ripe strawberries and avoid overmixing to keep muffins tender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 0.5g
- Sodium: 140mg
- Fat: 7.6g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1.5g
- Protein: 10g
- Cholesterol: 0mg