Coffee Nut Protein Muffins

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Coffee Nut Protein Muffins

I have an AMAZING healthy treat for you today!

They are the right size, they’re sweet, they’re moist, they’re satisfying and they’re straight up delicious! These Coffee Nut Protein Muffins have quickly become one of my favorite Paleo snacks. Since the day I baked them, I’ve been enjoying two a day; I just add a nice little cup of coffee to the mix, and boom…I get the best treat ever.

I particularly love that they are small and compact, because this allows them to be the perfect “travel food” (just put them in a small tupperware container or ziploc bag and throw them in you’re backpack, purse, messenger bag, or whatever you use). You can take them anywhere with you; bring them with you on road trips, to meetings, to work, to school, to coffee shops, when grocery shopping, etc. They will be your faithful and perhaps, even a life saving snack (especially on those crazy days when we feel we barely have enough time to breathe)! 😉

Eat two of these and you’ll be completely re-energized, ready to keep on going with all you have left to do on your day. One of their ingredients is a shot of espresso, so that’s where the extra push of energy comes from when you eat them! The espresso taste is extremely light on these treats, so if you’re not a coffee lover, don’t you fret. You probably won’t even notice that it’s there.

Coffee Nut Protein Muffins
 
Prep time
Cook time
Total time
 
These Coffee Nut Protein Muffins are a great way to nourish ourselves on the go when mornings are busy and we need a quick and easy breakfast.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 9 muffins
Ingredients
  • 1 cup raw cashews
  • 1 tbsp cashew butter
  • 4 tbsp Alter Whey Protein Isolate (unsweetened whey isolate protein powder)
  • ½ tbsp baking powder
  • ½ tbsp baking soda
  • 2 eggs
  • 1 banana
  • 2 tbsp honey
  • 1 shot espresso
  • 1 tbsp coconut oil, melted
  • 2-3 tbsp unsweetened coconut flakes, to garnish
  • 1 cup raw cashews
  • 1 tablespoon cashew butter
  • 4 tablespoons Alter Whey Protein Isolate (unsweetened whey isolate protein powder)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 eggs
  • 1 banana
  • 2 tablespoons honey
  • 1 shot espresso (I used this)
  • 1 tablespoon coconut oil, melted
  • 2-3 tablespoons unsweetened coconut flakes, to top muffins
  • Coconut oil spray, to spray muffin liners
Instructions
  1. Preheat oven to 350 F. Line a muffin pan with 9 muffin liners and set aside.​​​​​
  2. Add all ingredients, except coconut flakes, to a blender and blend on high until smooth.
  3. Distribute batter evenly between the 9 muffin liners, top each with coconut oil flakes and bake for 30 minutes. Let cool a bit and enjoy right away, or refrigerate for later consumption for up to 1 week.​​​​​​
Notes
Tools You’ll Need:
- Muffin pan
- 9 muffin liners
- High speed blender
- Spatula
- Measuring cups
- Measuring spoons
Nutrition Information
Serving size: 1 muffin -- Calories: 285 Fat: 20 g. Carbohydrates: 11 g. Protein: 7 g.

Coffee Nut Protein MuffinsCoffee Nut Protein MuffinsCoffee Nut Protein MuffinsCoffee Nut Protein Muffins

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