Vanilla & Mixed Berry Protein Muffins

Vanilla & Mixed Berry Protein Muffins

These delicious muffins are sure to cure those afternoon energy slumps & keep you full until your next meal 😋



- 2 and 3⁄4 cups almond flour (blanched)

- 2 tbsp tapioca flour

- 2 tbsp EMIKA Vanilla Protein

- 1 tsp baking powder

- 1⁄4 tsp salt

- 1⁄4 cup melted and cooled coconut oil

- 1⁄4 cup honey

- 1 tbsp lemon juice

- 3 eggs (at room temperature)

- 1 cup frozen or fresh mixed berries (if frozen make sure to coat in 2 tsp flour before adding to the batter, to ensure they do not sink to the bottom of the muffins)



  1. Preheat your oven to 180 degrees Celsius and line 12 muffin tins. Set aside.
  2. In a large bowl, add the almond flour, tapioca flour, EMIKA protein, baking powder and salt. Whisk to combine and set aside.
  3. In a medium bowl, whisk together the coconut oil, honey, lemon juice and eggs. Add this to the dry mixture and fold through to ensure there are no lumps.
  4. Fold through the mixed berries and add around 2 tbsp of the batter to each muffin liner.
  5. Bake the muffins for 18 to 24 minutes or until lightly golden on top.
  6. Leave the muffins to cool for 5 minutes in the tin and then for 5 minutes on a cooling rack.

7. Dig in and enjoy!



These muffins will last int he fridge for up to 5 days (in an airtight container).

Feel free to switch out the berries for any other additions such as chocolate, nuts or oats

Recipe by: @geneschesser

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