Raspberry Protein Muffins

Level: Easy
Yield: 12 muffins
Total: 1 hr 45 min (includes cooling time)
Active: 20 min

These nutrient-rich raspberry protein muffins are your perfect wholesome pick for breakfast or a midday pick-me-up! Bursting with creamy almond butter, tangy Greek yogurt, nutty almond flour, and a touch of vanilla protein powder, each one packs 10 grams of protein for sustained energy. Fresh raspberries add a vibrant pop of flavor, with optional cardamom for an exotic twist. They're a delicious protein boostbut pair them with a hard-boiled egg or extra yogurt to make it a full meal. Get ready to bake these irresistible treats and fuel your day!

Ingredients

Nonstick cooking spray, for the liners
1 cup finely ground almond flour (see Cook's Note)
1/2 cup all-purpose flour
1/3 cup vanilla whey protein powder (see Cook's Note)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 teaspoon ground cardamom, optional
1/2 cup all-natural almond butter
1/2 cup packed light brown sugar
1/2 cup plain whole-milk Greek yogurt
1/4 cup unsweetened almond milk
2 large eggs
1 cup fresh raspberries
3/4 cup sliced skin-on almonds

Nutritional Analysis Per Serving

Calories: 240
Total Fat: 15 grams
Saturated Fat: 2 grams
Cholesterol: 34 milligrams
Sodium: 185 milligrams
Carbohydrates: 19 grams
Dietary Fiber: 4 grams
Sugar: 10 grams
Protein: 10 grams

Instructions

Place an oven rack in the center of the oven and heat to 350 degrees F. Prepare a 12-cup muffin pan with paper liners and lightly spray the liners with nonstick cooking spray.
In a medium bowl, whisk together the almond flour, all-purpose flour, protein powder, baking powder, salt, baking soda, and cardamom (if using) until blended. Set aside.
In a large bowl, whisk the almond butter, brown sugar, yogurt, and almond milk until smooth. Add the eggs and whisk until just combined. Gently fold in the dry ingredients until just mixed, then carefully fold in the raspberries using a rubber spatula. Spoon the batter evenly into the paper liners. Top each with 1 tablespoon of sliced almonds.
Bake until the muffins are golden at the edges and a toothpick inserted in the center comes out clean, about 25 minutes. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days.

Cook's Notes

When measuring flour, spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, which can lead to dry baked goods.)
When selecting a protein powder, choose one with at least 20 grams of protein per serving.
A cookie or ice cream scoop helps with evenly portioning the batter.