High-Protein Mixed Berry Almond Flour Muffins

Ingredients

Dry

• 600g almond flour
• 150g vanilla protein powder
• 3 tsp baking powder
• 3/4 tsp salt

Wet

• 9 large eggs (450g)
• 180ml heavy cream
• 150g pure maple syrup
• 90g unsalted butter or coconut oil, melted
• 3 tsp vanilla extract

Mix-ins

• 300g frozen mixed berries
• 150-225g chocolate chips
• 75g sliced almonds (optional topping)

Instructions

• Preheat oven to 325°F (165°C)

• Prepare pans:

  • 12-cup muffin tin
  • 8-cup mini loaf pan (3.62" x 2.36" x 1.4" each)

• Mix dry ingredients in large bowl:

  • Almond flour
  • Protein powder
  • Baking powder
  • Salt

• Mix wet ingredients in separate bowl:

  • Eggs
  • Heavy cream
  • Maple syrup
  • Melted butter
  • Vanilla extract

• Combine wet and dry ingredients

• Fold in berries and chocolate chips
• Fill pans 3/4 full
• Optional: Sprinkle sliced almonds on top

Baking Times

• Muffins: 22-25 minutes
• Mini loaves: 25-30 minutes (check at 25)

Notes

• High protein
• Gluten-free
• Store refrigerated up to 5 days
• Freezes up to 1 month