BUFFINS (aka Protein Muffins)

Prep: 15 min
Cooking: 20-25 min
Serves: 16 muffins

INGREDIENTS

Muffins:

  • 2 tbsp coconut oil, melted
  • 4 eggs
  • 3 tbsp honey
  • 1 tsp vanilla
  • 1/2 tsp apple cider vinegar
  • 1/2 cup coconut flour
  • 1/4 cup almond flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup protein powder (I used SFH grass fed whey, chocolate flavor, you can use the code LIVINPALEO at checkout for a discount if you’d like to try it)
  • 1/4 cup water
  • 3 large ripe bananas

Frosting:

  • 1/2 cup coconut oil, at room temp (not melted)
  • 1/2 cup roasted and unsalted almond butter
  • 1/4 cup honey
  • 1 tsp vanilla

INSTRUCTIONS

  1. Preheat oven to 350F
  2. Line a muffin pan with cupcake liners
  3. Place the coconut oil, eggs, honey, vanilla and apple cider vinegar in a bowl and beat with a mixer on high until well combined
  4. In a separate bowl stir together the coconut flour, almond flour, baking soda and salt, then pour in with the wet ingredients and beat again on high
  5. In another bowl mash the bananas together with the protein powder and water until a mush is formed, combine with the other ingredients and beat on medium until well combined
  6. Bake for approx. 20-25 minutes. You can check by inserting a toothpick into the muffins. When it comes out clean they’re ready.
  7. Prepare the frosting by combining all ingredients in a food processor and blending until smooth. If the frosting is a little runny just place it in the fridge for a few minutes to harden up.
  8. Once the muffins have cooled completely you can frost them.

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