August 10, 2015

Healthy Protein Tri-Berry muffins



Muffins is one of those versatile foods that save you time and money. I packed these with antioxidants (berries) and protein so it keeps you full longer. These are soooo delicious, I have literally made them once a week for the last three weeks. The best part about these muffins is that you can personalize them, its healthy and you can have them anytime of the day you like. When these babies are in the oven, your kitchen will smell divine.

I’m really excited for this recipe, can you tell 🙂 Here’s what you’ll need:

Serves 12

MACROS per muffin: 64 cals | 6g carbs | 3g fat | 4g protein

Adapted from The Barefoot Contessa

〉 1½ cups all-purpose flour (I use oat flour, but any flour of your choice)
〉 1½ tsp. baking powder (I use Clabber Girl gluten free baking powder)
〉 ¼ tsp. baking soda
〉 ¼ tsp. sea salt
〉 1 tsp. ground cinnamon
〉 ½ cup brown organic sugar (or honey/agave/maple syrup)

〉 1 cup mixed berries (fresh or frozen)

〉 1 scoop Shredz Protein- Blueberry Muffin (or any vanilla protein powder)*

〉 ¾ cup Almond milk
〉 1 egg
〉 1 stick unsalted butter, melted
〉 1 tsp. vanilla extract

Feel free to add pecans, walnuts, flax seeds, chia seeds, or a ripe banana as well. 

1. Preheat oven to 375ºF.

2. Place muffin liners in tray or coat try with any cooking spray.

3. Sift flour or blend oats to make oat flour. Add protein powder, baking powder, baking soda, salt, cinnamon and sugar together to flour in a large bowl. Stir with a whisk to combine.

4. In another bowl, combine the milk, lightly beaten eggs, butter and vanilla.

5. Add the wet ingredients to the dry, and stir until combined. Don’t over mix the batter. Fold in the blueberries, raspberries and strawberries.

6. Spoon batter into the muffin cups. Bake for 20 to 25 minutes or until a cake tester comes out clean and the tops are nicely browned.

N.B. If you are using frozen berries, make sure not to thaw the berries. If its hard to break apart, allow to defrost for a couple minutes but not all the way through. Don’t let too much of the liquid from the berries to get into the batter.

If you tried this recipe, snap a pic with #thatkhadineproject. I love hearing from you.





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