These vibrant muffins are not only visually appealing, but they also make a nutritious breakfast option. Packed with berries, oats, and protein powder, they provide a wholesome start to your day.
Flour trick
Replace half of the flour in this recipe with almond flour for added protein and a moister texture. Almond flour also adds a nutty flavor that complements berries well.
Advertisement
- 2 cups whole-wheat flour
- 1 Tbsp beet powder
- 1/2 cup rolled oats
- 1 Tsp baking powder
- 1/2 Tsp baking soda
- 1/2 Tsp ground cinnamon
- 1 scoop vanilla or cinnamon protein powder
- 1/2 cup milk dairy or plant-based
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 2 large organic eggs
- 1 Tsp vanilla extract
- 1 1/2 cups mixed berries (such as blueberries goji berries, raspberries, blackberries)
Preheat oven to 350 F and line a 12-cup muffin tin with paper liners. In large bowl, whisk together flour, beet powder, oats, baking powder, baking soda, cinnamon, and protein powder. In another bowl, mix milk, maple syrup, coconut oil, eggs, and vanilla extract. Gradually add wet ingredients to dry ingredients, stirring until just combined. Gently fold in mixed berries. Divide batter evenly among muffin cups and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool before serving.
