Almond Breakfast Muffins with Protein

by | Read time: 1 minute

Have protein, will travel. While you rack up frequent-flyer miles, it’s important to not let your diet go downhill. Believe it or not, you can stay on top of your game with a muffin top (and bottom). This one-bowl recipe packs in the protein like socks in your suitcase, so you’re well prepared for the trip. In every crevasse, you’ll find almond flavor and rich nutrients to outfit you each day you’re away. Carry on a batch of these blueberry-freckled breakfast treats, and you have muffin to lose – especially not those hard-earned muscles!

3 Almond Flour Protein Muffins on Burlap Place Mat |


2-1/2 scoops (about 100 g) blueberry protein powder  
1/3 cup almond flour
1 Tbsp. coconut oil
1/2 cup unsweetened almond milk
2 Tbsp. honey
1 Tbsp. almond flavoring
Crushed or sliced almonds (optional)


  1. Preheat oven to 350 degrees F and prepare a muffin pan with paper liners or coat with coconut oil.
  2. In a large bowl, combine all ingredients and stir until batter is smooth.
  3. Pour batter into prepared muffin pan, filling each well at least 3/4 up. Top with almond pieces, if desired.
  4. Bake about 20 minutes, or until a toothpick comes out clean.