Vanilla & Raspberry Protein Muffins

Nicolette Stramara

by | Updated: December 4th, 2016

The land has the sea. Women have men. Everything has a counterpart, because that’s how this world stays balanced. Naturally, when it comes to food, there has to be a yin and yang. In this recipe, sweet counters tart, and the dichotomy is de-licious! The pureness of vanilla softly tames the hit of tart, fresh raspberries. All the fluffy, gooey muffin stuff surrounding them is just a nice bonus.

Vanilla & Raspberry Protein Muffins

Vanilla & Raspberry Protein Muffins

Makes 6 muffins
Macros per muffin: 128 calories | 9 g protein | 15.6 g carbs | 4.8 g fat | 1.2 g sugar | 2.9 g fiber


¼ cup unsweetened almond milk
¾ cup raspberries, divided
2 egg whites
1 scoop vanilla protein powder
½ cup oat flour
¼ cup, plus 2 Tbsp. almond meal flour
3 Tbsp. xylitol
½ tsp. baking powder


  1. Preheat the oven to 350 degrees F and place 6 silicon muffin liners on a sheet pan (or prepare a muffin pan with paper liners).
  2. In a food processor or blender, add almond milk, raspberries and egg whites and blend until smooth.
  3. In a large bowl, stir together protein powder, flours, xylitol and baking powder until well combined.
  4. Pour wet ingredients into dry and stir until thoroughly mixed. Fold in remaining raspberries.
  5. Evenly spoon batter into 6 muffin liners and bake 18-22 minutes.

Top with melted white chocolate drizzle for a dessert-like treat, or leave ‘em be and enjoy your breakfast muffins!