Protein Muffins (Wheat Free & Gluten Free)

Almond Muffins – delicious for breakfast as well as a dessert. They are high in fibre , are gluten -and wheat -free and have a higher content of protein in comparison to regular muffins you can get in any supermarket. Plus the recipe is extra quick!

In the mix (10 muffins)
  • 170g almond butter
  • 1 cup sliced almonds
  • 1 cup pure coconut milk
  • 2 cups shredded coconut
  • 3 eggs
  • 1/4 tsp vanilla extract 
  • 2 tsp Agave Nectar
  • paper muffin liners
  • muffin tin
Preparation:
Preheat oven to 210 C. Line a muffin tin with paper liners. Combine all ingredients and pour into muffin tin. Bake for 15 to 20 minutes.
Variations:
Add anything else you like to the mix: fruits, sunflower or pumpkin seeds, coffee liquid, melted chocolate. Anything you like. 
Note: In case you are allergic/intolerant to coconut, I would suggest replacing coconut milk with almond milk and shredded coconut with ground almonds.
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home made

Enjoy!

dessert

What’s your favourite muffin flavour? 

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3 thoughts on “Protein Muffins (Wheat Free & Gluten Free)

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