My kids have to get up early to be at school by 8:00. It can be a challenge to get everyone up and dressed ready to go. My kids are not “eat and go” kind of kids. They need to wake up and leisurely eat. I want them to have a good breakfast full of protein so they can last until lunch or snack time. Muffins with almond flour, protein powder, milk and eggs with their favorite topping can fill tummies along with a nice fruit smoothie. So this is my go to recipe for power muffins.
- 1 ½ cups flour (whole wheat or white)
- ½ cup almond flour
- ½ scoop (2 tablespoons) protein Powder of choice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 1 cup whole milk or goats milk
- 1 teaspoon vanilla
- ½ cup sugar
- ¼ cup avocado oil (or a vegetable oil)
- Toppings of choice
Mix the flour, almond flour, baking soda and salt together. In a seperate bowl mix eggs, milk, vanilla, and sugar together. Add a few tablespoons of flour mixture to the wet mix then add the oil. Blend all wet and dry ingredients together until a nice thick batter is formed. You can add a single topping into the mix like blueberries, chocolate chips or cranberries. My kids love different things so I add the toppings after I’ve filled my tins.
Put into lined muffin tin. I use ¼ cup scoop to dollop the mixture into pre-lined muffin cups.
Cook at 400oc for 20 minutes.
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