These muffins are moist, tasty, low in carbohydrates and high in protein: the perfect paleo treat to enjoy with your tea or your coffee. Plus, they couldn’t be any easier to make!
I have to admit that baking is not my favorite thing. I feel like you really have to follow a recipe, use the exact ingredients in the exact amounts, and even then you may fail and end up with a flat, dry, too chewy, or too hard end product.
Anyways, this time I decided o take my chances and experiment. I was looking for a post-workout snack and what a better ingredient than whey protein power?! It worked out 🙂 I am glad I wrote down all the ingredients and quantities I used…. I figured If I could pull this off this time, it may not be a second time!
I would like to point out that the taste and consistency may vary depending on the protein powder you are using. I buy mine at Costco. Always read the label, some protein powders are really yummy but they have too much sugar. Aim for one that has no more than 2 grams of sugar per serving.
For the moms out there. These muffins are great to bake with your kids, and I am sure they will enjoy eating them as well 🙂
So, here is the recipe. I hope you enjoyed them as much as I did.
Paleo Protein Muffins
- 1/4 cup of Almond flour
- 1/4 cup of ricotta cheese (I had this at home, but you could replace it for cottage cheese)
- 1/4 cup of water
- 1 egg
- 1 Tbsp of shredded coconut (unsweetened)
- 1/4 tsp of baking soda
- 1 pinch of salt
- Lemon zests
Mix all the ingredients in a blender.
Pour into greased muffin pan (I used silicone, they work great!).
Shred some lemon peal on top and bake at 425 F for about 15 minutes.
For another delicious paleo treat check out this recipe: Low Carb Chocolate Muffins