Description
These little beauties have it all: Fruits, hidden veggies, protein, lots of fibre, crunch and so much flavour, you will be happy to have them any time of the day. My High Protein Muffins with Berries and Hidden Veggies are fantastic for breakfast, but equally good to impress your guests with a beautiful platter of them.
Ingredients
Units
Scale
- 2 cups fine wholewheat flour (Or spelt)
- 1 cup rolled oats
- 1 tbsp baking powder
- 1 tbsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp kosher salt
- 1/4 cup coconut oil (melted and cooled)
- 2 eggs
- 1/4 cup pure maple syrup
- 1/2 cup non-dairy milk (I used unsweetened almond)
- 1/2 cup Protein Powder (I used MyProtein Whey)
- 2 tsp pure vanilla extract
- 1 cup mixed fresh berries (in my case raspberries, blueberries and blackberries)
- 1 cup baby spinach (chopped )
- 1 cup carrots (grated )
- 1 apple (shredded)
- 1/4 cup raisins
- 1/4 cup dried cranberries
- 1/4 cup pistachios (Or any chopped nuts or seeds)
- 1/4 cup dried apricots (diced )
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the tin.
Mix dry ingredients
- In a large mixing bowl, combine the spelt flour, whole wheat flour, rolled oats, baking powder, cinnamon, nutmeg, and kosher salt. Mix well to ensure all the dry ingredients are evenly combined.
Mix wet ingredients
- In a separate bowl, whisk together the melted coconut oil, eggs, maple syrup, protein powder, non-dairy milk, and vanilla extract until well combined. Make sure no protein lumps remain.
Mix wet into dry
- Add the wet mixture to the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in mix ins
- Gently fold in the mixed berries, baby spinach, grated carrots, shredded apple, raisins, dried cranberries, mixed seeds (or nuts), and diced dried apricots. Make sure all the ingredients are evenly distributed throughout the batter.
Fill muffin tin and bake
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. I found this easiest using a cookie scoop.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the centre of a muffin comes out clean (Berry juices on it are fine).
- Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.
Notes
The equipment and ingredient section may contain affiliate links to products I know and love.
Serve muffins as a nutritious and delicious start to your day or enjoy them as a snack on the go. These muffins can be stored in an airtight container in the fridge 3-4 days and freeze beautifully.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Calories: 244
- Sugar: 11
- Sodium: 238
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 36
- Fiber: 5
- Protein: 10
- Cholesterol: 36
