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Looking for a satisfying and healthy treat? These delicious lemon berry muffins hit the sweet spot. They calm cravings and fuel energy with 7g of healthy protein, MCTs and tasty citrus berry flavors. Bake a batch so you can have a healthy breakfast or snack ready to go.
½ cup (4 oz.) almond meal
½ cup Organic Super Protein
1 tsp. baking powder
½ tsp. baking soda
Pinch of salt
5 organic eggs (or your favorite vegan substitute)
¼ cup organic maple syrup
4 tbsp. organic coconut oil
2 tbsp. lemon juice
Zest of 1 lemon (about 1 tsp.)
½ tsp. almond extract
1 carton (13.4 oz.) white beans (cannellini or great northern)
1 cup frozen organic mixed berries
¼ cup organic unsweetened shredded coconut
Preheat oven to 350 F.
In a bowl, mix all dry ingredients together (almond meal, Organic Super Protein, baking powder, baking soda, and salt).
In a separate larger bowl, beat the 5 eggs with a whisk, then add wet ingredients (maple syrup, coconut oil, lemon juice, zest, and almond extract).
Add dry ingredients into wet, and whisk until combined.
Then, drain the beans and add to mixture. Pour entire mixture into a blender or food processor and blend until smooth.
Spray a muffin tin with organic oil or line with paper muffin cups.
Divide the batter evenly into muffin tin (makes 12).
Top each muffin with 4 or 5 organic berries and shredded coconut.
Bake at 350 F for approximately 25-30 minutes, or until a toothpick or cake tester is inserted and comes out clean.
Let cool and then enjoy!
Recipe by Jen Hulett. Touchstone Essentials’ Chief Creative Officer takes her creativity into the kitchen to create tasty recipes full of goodness.