Macrocosm Foods | Raspberry Almond Muffins
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Raspberry Almond Muffins

Raspberry Almond Muffins to break your fast! This recipe is heavily adapted from the FORKS OVER KNIVES Cookbook. I wanted a muffin with more protein and fiber so I have added 3 different types of flour. The versatility of this recipe is astounding, it has taken on countless identities based on what I have in the house. These muffins are moist, tangy and VERY filling. They have saved me from being hungry on many a busy morning and are much more Macro-friendly!

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Raspberry Almond Muffins
Prep Time 20 minutes
Cook Time 22-26 minutes
Servings
servings
Ingredients
Prep Time 20 minutes
Cook Time 22-26 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees F. Spray a 12 cup muffin tin with non-stick spray and set aside. Whisk together the milk, flaxseeds, vinegar and extracts in a small bowl and let sit while you prepare the dry ingredients. Whisk the flours and pea protein, baking powder, baking soda, and salt together in a medium mixing bowl. Add the wet ingredients and mix with a wooden spoon until almost incorporated. Fold in the raspberries. Fill each muffin cup about three-quarters full (I use a heaping 1-1/3 oz./#24 portion scoop.) Top each muffin with 1 teaspoon of the sliced almonds and bake for 22-26 minutes until the muffins are golden brown on top. Let cool on a wire rack if you can, or just eat them right away like I do!
Recipe Notes

Makes 4 hearty servings at 3 muffins each.

Macros per serving:
8.6 grams fat, 43.9 grams carbohydrate, 15 grams protein

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