Earlier this week, after a grueling CrossFit workout, I had a serious hankering for muffins after a friend mentioned making some for her kiddo. I am big believer in listening to cravings. And I knew that I needed some extra protein to refuel and to prep for the busy day ahead. After a quick perusal of my cupboards, I went to work and the nut buffers were born. Loaded with prebiotics from Organic Gemini tigernut flour (read more about why I love this stuff here), healthy fat from organic almond butter, and plenty of protein from pastured eggs and Mattole Valley goat’s milk whey (which I got for a great deal at Thrive Market), these muffins are not only delicious but also nourishing and energy dense.
They’re great on the go, after a workout, or as a quality balanced fuel to start your day that take the cake (er muffin) over any of your average energy “health” bars. And while I don’t recommend loading up on nuts all the time, this is a great alternative to the usual grab and go breakfast options so many choose. Pick your battles, and be prepared with crap-free foods like this to grab in a pinch. For some, listening to cravings leads to a pizza or donut run. For me, it apparently leads to protein packed muffins. Go figure. Enjoy, my friends. And as always, Live rad!
nut buffer protein muffins (GF)
WHAT YOU NEED:
- 1/2 cup protein powder of your choice (I used this kind, and I highly recommend a good quality whey from grass fed cows or goats)
- 1/2 cup almond flour
- 1/2 cup tigernut flour (you can sub in another 1/2 cup almond flour if needed)
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- sprinkle sea salt
- 4 eggs
- 1/3 cup raw honey (when we don’t have local honey on hand, I get it for a great deal at Thrive Market)
- 1/3 cup almond butter
- 1 tsp vanilla
- 1 tb coconut oil
- dark chocolate chips (optional add-in)
- chopped walnuts (optional add-in)
*NUT FREE OPTION: swap the almond flour for cassava flour and the almond butter for sunbutter. Texture will change slightly, but still Yum!
WHAT YOU DO:
- preheat your oven to 350F and line a muffin tray with paper liners
- mix together dry ingredients (protein powder, almond flour, tigernut flour, baking soda, cream of tartar, and sea salt) together in a small bowl, making sure to break up any clumps
- in a larger bowl, add eggs, honey, almond butter, vanilla, and coconut oil and mix with a hand mixer until smooth and combined
- pour dry mixture into wet and continue to mix until just combined
- use a spoon to divvy up the mixture evenly into the cups
- just before putting into the oven, drop your optional ad-ins into each cup (this way they won’t just settle to the bottom)
- bake for 10-15 minutes, being very careful not to overcook or they’ll be dry (check them at 10 minutes)
- ENJOY!
Let me know what you think! And if you post a picture, tag me @radical.roots on Instagram or Radical Roots on Facebook. I love to see recipes recreated. And please do share! It means the world to me. Cheers!
♡ Laura
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