Triple Berry Protein Muffins

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I love baking. I mean, who doesn't love the smell of warm berries wafting from the oven on a Sunday morning? Baking is in my DNA. My grandma makes the best cinnamon rolls in the world, from memory. My mom is the master of peanut butter cookies. My sister owns the cobbler/biscuit space. I am the resident birthday cake baker.

As we've adapted a healthier lifestyle, I've experimented more with wheat-alternative flours. Oat Flour is one of my go-to's for a few reasons.

  1. It's so easy- I always have Gluten-Free Oatmeal in my pantry. All you do is take those rolled oats, throw them in the food processor, and pulse pulse pulse! I make 4-6 cups of oat flour at a time so that i don't have to grind it to order every time I bake, which is often.
  2. I love the hearty texture it provides in baked goods- especially muffins
  3. It's inexpensive! This is my go to flour when I'm baking for a large group, or for a weekend brunch

PSA- We are not wheat-free, we are mostly wheat-free. I feel better when I don't eat a ton of wheat. Also, my son has asthma, and we avoid wheat and dairy to maintain better control over his symptoms. 

This muffin recipe is super-versatile. Feel free to use any berries you like, or swap for dried fruit, or even dark chocolate and nuts for a decadent treat!

Enjoy! xo, Terra

I love all muffins. All sizes. All flavors.  

I love all muffins. All sizes. All flavors.  

 

Triple Berry Protein Muffins

Prep: 10 minutes Bake: 15-20 minutes Makes 12 Muffins or 24 Mini-Muffins

  • 1-1/4C Oat Flour
  • 3/4C Tone It Up Vanilla Protein Powder
  • 1/4tsp salt
  • 1-1/2tsp Baking Powder
  • 1/2tsp Baking Soda
  • 2 Eggs
  • 1C Almond Milk
  • 2TBSP Agave Syrup (or Honey)
  • 1tsp Cinnamon
  • 1tsp Vanilla Extract
  • 3/4C Mixed Berries (I use equal parts blueberries, raspberries, and blackberries)
  1. Preheat oven to 375F. Grease muffin tin with coconut oil, or use paper liners. I also love this mini loaf pan for cute baby loaves. Everything is cuter in little sizes!
  2. In a bowl, combine all dry ingredients and whisk together.
  3. Add wet ingredients, and stir until combined.
  4. Fold in berries. Be careful not to over-mix (I learned this the hard way- purple muffins, party of 1)
  5. Spoon batter into prepared tin. Fill muffin cups 2/3 full. 
  6. Bake for 15-20 minutes, until golden, or until a toothpick comes out clean.
  7. Cool in muffin tin for 5 minutes before transferring to wire cooling rack.

** Store in an airtight container for up to 5 days in the refrigerator. Best served with friends, coffee, and laughter. **