Soft, dense, filling, & absolutely delicious these muffins make for a perfect on-the-go breakfast or snack!

Make Them Dairy-Free!
For this recipe I used my

My Go-To All-Natural Sugar-Free Sweetener
My

With all that being said, let’s get into the recipe! Also, if you do make these muffins please tag me on Instagram so I can share your re-creations on my story!

Servings |
Muffins
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- 6 tbsp Coconut oil
- 1/2 cup Powdered Lakanto Sweetener Linked above
- 1 cup Vanilla Protein Powder My favourites linked above
- 1 1/2 tsp Baking soda
- 1/4 tsp Pink or Celtic Sea Salt
- 1 tsp Almond extract
- 1 tsp Vanilla extract
- 6-8 tbsp Milk of choice I used unsweetened cashew milk
- 1 Egg
- 3/4 cup Almond flour
- 2 tbsp Cassava Flour You can try 2-4 tbsp of almond flour in place of this
- 3/4 cup Blueberries (fresh or frozen work) Plus a few extra to pop on the top
Ingredients
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- Preheat oven to 350 C. Grease or line a muffin tray & set aside. I used silicon muffin liners & they were perfect!
- Mix the coconut oil, sweetener, & protein powder together in a mixing bowl until smooth
- Mix in the egg, then milk, & the rest of the ingredients. Add the blueberries last.
- Pour into prepared muffin tray (you can also use a silicon doughnut pan, or a loaf pan, however, watch while baking as baking time will need to be adjusted).
- Baking times will vary depending on your oven & type of pan being used. I baked my muffins for about 15 minutes. Watch them carefully & when it turns brown & slightly bounces back to the touch it is ready to come out. You can also stick a fork in and make sure it comes out clean.
- Let cool & remove from pan & enjoy! They are delicious slightly warm while maple ghee, coconut oil or grass-fed butter!
These are so good! I didn’t have blueberries so I substituted cranberries and lemon rind. Yumm!
So glad to hear they turned out, love the subs you made! YUM!