nut buffer protein muffins

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)

  • Servings: 12
  • Difficulty: easy
  • Print



  • 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!


  • 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

By | 2016-03-21T09:56:02-08:00 March 16th, 2016|A Little Sweet Tooth, Breakfast, Grab and Go, Health, Recipes|0 Comments

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