It's finally spring, which means I spend my days outside. This also means half the time I forget to eat and then find myself out with no food and it's the perfect excuse to eat ice cream instead. Enter these delicious muffins. The addition of protein powder makes them surprisingly filling, and they travel well!
Raspberry Chocolate Chip Protein Muffins (makes 6 muffins)
- 1 cup almond flour
- 1/4 cup unflavored protein powder
- 2 eggs
- 1/4 cup coconut oil, melted (or butter)
- 1 tbsp honey
- 1 tsp vanilla extract
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 tsp cinnamon
- splash of lemon juice
- 1/2 cup fresh raspberries (or frozen)
- 1/4 cup mini chocolate chips
- 6 muffin liners
Combine all the ingredients, except for the raspberries and chocolate chips. When well mixed, fold in the raspberries and chocolate chips.
Place liners in the muffin tin, then scoop batter in. The batter will be sticky, not runny. Tins should be at least 3/4 filled, the more the better because they don't rise much. Bake for 25-30 minutes at 350 degrees until they don't make a "squishy" sound when you press on the top of one.
Slather with butter, or take some on the road... you won't be disappointed!
**Modified from detoxinista.com
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