Delicious post-workout, as a mid-morning snack with coffee or anytime, these preservative-free protein muffins make a versatile DIY convenience option forreal food nutrition on-the-go and, freeze well. If you choose not to freeze them, store in the fridge up to 1 week foroptimal freshness.

INGREDIENTS:

DRY

• 2.5 cups almond flour
• 3 scoops whey protein
• ½ cup gluten-free rolled oats
• ½ cup nuts of choice (optional; I like walnuts or almonds)
• ½ cup unsweetened dried fruit of choice (I like cherries or blueberries)
• ¼ cup dairy-free chocolate chips (I like Enjoy Life brand)
• 1/3 cup xylitol
• 2 tablespoons cinnamon
• 1 teaspoon nutmeg

WET

• 1 cup liquid egg whites

DIRECTIONS:

1. Preheat oven to 350F.
2. Add all dry ingredients to large bowl. Mix well.
3. Add egg whites to dry ingredient mixture and mix well.
4. Spray muffin tin or baking sheet with non-stick spray (I like coconut oil), then distribute batter evenly into tins or as blobs on baking sheet.
5. Bake at 350F for 15 minutes.
6. Remove from oven and let set 5 minutes (cool completely before refrigeration/freezing).
7. Enjoy!

NOTES:

• This batter is sticky and retains its shape so no prob if you don’t have a muffin tin.
• Adjust mix-ins according to metabolic tendencies, personal preferences and psychological sensitivities. Some of my favorite combinations: cherry-almond, cran-raisin, blue-rasp, banana nut, date nut, coconut pecan and almond joy (almond, dairy-free chocolate chips & unsweetened flaked coconut).

If you try them, post a picture to ourFacebook page, or tag us onInstagram (@vukoobar) – we love hearing from you! Need convenience, but prefer not to DIY? Treat yourself to the Vukoo experience.☺

"[RECIPE] Gluten-Free Protein Muffins"; by Vukoo®