Raspberry Protein Muffins

Protein packed and the flavor is SO good!! Perfect berry burst and the nut butter is amazing!

RECIPE:

1 1/2 cup all-purpose flour

1/3 cup vanilla whey protein powder - I used Clean Simple Eats

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 nut butter

1/2 cup packed brown sugar sub- I used Sukrin Gold

1/2 cup plain non-fatGreek yogurt

1/4 cup unsweetened almond milk

2 large eggs

1 cup fresh raspberries

1/4 cup sliced skin-on almonds

Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners and spray the liners lightly with nonstick cooking spray.
Whisk the almond flour, all-purpose flour, protein powder, baking powder, salt, baking soda and cardamom, if using, in a medium bowl until combined. Set aside.
Whisk the almond butter, brown sugar, yogurt and almond milk in a large bowl until smooth and well combined. Add the eggs and whisk until just combined. Fold in the dry ingredients until just combined, then gently fold in the raspberries with a rubber spatula. Spoon the batter evenly into the paper liners. Top each with 1 tablespoon sliced almonds.
Bake until the muffins are golden brown at the edges and a toothpick inserted in the center comes out clean, about 25 minutes. Let 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.

12 Muffins:

4 points each

158 calories

7g fat

15g carbs

9g protein