BERRY COCONUT PROTEIN MUFFINS
The muffins my kids ask for over and over! These Berry Coconut Protein Muffins are absolutely scrumptious with their golden tops and tender crumbly texture full of sweet coconut and juicy berries. Best of all, they’re dairy-free with a boost of protein and fiber, and low in sugar! One of those recipes that took a few tries to perfect, but it was more than worth it 😉
Did you know? Coconut is considered a “healthy saturated fat,” however, like any form of saturated fat, over-consumption can lead to elevated total blood cholesterol, though to a lesser extent than butter, another source of saturated fat (source).
For added protein, I used LIV Body Lean Vegan Protein in Strawberry Milkshake flavor. This pea protein powder has no artificial ingredients with added probiotics and a great amino acid profile. Bonus – unlike a lot of vegan protein powders – this brand tastes delicious! Feel free to use my code “NOEXCUSES” for 20% all orders from livbody.com. If you don’t have this particular brand, any plant-based protein should work as long as you like the flavor.
Now, you should be able to substitute whey concentrate, casein, or a whey blend in this recipe, just adjust the amount of milk to get a thick batter. You may also wish to add a couple tablespoons of coconut oil to keep them moist (whey can dry out baked goods). If you don’t have protein powder, you can substitute it for two-thirds cup of flour such as oat flour, gluten-free baking flour, or all-purpose flour.
For the flour, I used finely ground oat flour. I simply threw some oats in my Vitamix and blended until super fine. You can totally substitute gluten free baking flour, all-purpose flour, brown rice flour, cake flour, cassava flour, sorghum or spelt flour, or even whole wheat flour. You can also try two-thirds cup of coconut flour in place of the one and one-third cup of oat flour, but this doesn’t work with all protein powders. I’ve found it works with soy protein and also whey blends.
To add sweetness without all the sugar, I used my favorite organic stevia blend that’s twice as sweet as sugar. Any granulated sweetener will work! If you substitute baking stevia, granulated erythritol, or granulated sugar like coconut sugar, you may need up to twice as much (one cup) to achieve the same level of sweetness. If using stevia extract or drops, please refer to the brand-specific conversion chart.
I used dairy-free yogurt to moisten these muffins and keep them from falling apart. Feel free to one cup of mashed banana for a banana version, or nonfat plain Greek yogurt if you don’t need dairy-free. I have tried unsweetened applesauce and they become overly moist and browned, plus they don’t rise well!
You can use either three-quarter cup of egg whites (vegetarian) or three tablespoons of flax seeds soaked in three-quarters cup warm water for vegan. I found the egg whites result in taller, fluffier muffins (pictured). The “flax eggs” didn’t make the muffins rise as well, and there were larger pockets of air instead of an even fluffy texture. But, either one works! You could also use a vegan egg replacer which might work better.
Since I know not everyone loves coconut as much as I do – the shredded coconut flakes are optional – but really such a nice touch if you’re a coconut fan. Also, I used frozen mixed berries, but any kind of berries (fresh or frozen) will do.
Here’s the printable recipe for these delicious Berry Coconut Protein Muffins! I hope you’ll rate or comment below if you try them 😉
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Berry Coconut Protein Muffins
- 1 1/3 cup (160g) fine oat flour* or all-purpose flour
- 2/3 cup (80g) vegan protein powder* I used LIV Body brand in Strawberry Milkshake, code "NOEXCUSES" for 20% off
- 1/2 cup calorie-free sweetener* I used one that's twice as sweet as sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt optional
- 1 cup plain dairy-free yogurt* or mashed banana
- 3/4 cup (6 large) egg whites* or 3 tbsp. ground flax soaked in 3/4 cup warm water
- 1 tsp. pure vanilla extract optional
- 1 cup mixed berries* fresh or frozen
- 1/3 cup unsweetened shredded coconut optional
*See blog post above for more substitutions.
- Preheat oven to 350 degrees F.
- Blend rolled oats into a fine flour if using oat flour. The finer your flour, the fluffier your muffins!
- Whisk together dry ingredients (through salt) in a medium mixing bowl.
- Add wet ingredients (through vanilla) and mix until just combined. Batter should be thick.
- Stir in berries (do not thaw if using frozen) and coconut (if desired).
- Line ten cups of a nonstick muffin pan with parchment paper, silicone liners, or generously coat with cooking spray.
- Divide batter between prepared muffin wells (I used an ice cream scoop).
- Bake for 30-35 minutes (20-25 minutes if using whey or casein) until a toothpick or knife inserted comes out clean.
- Let muffins cool for a few minutes before removing from pan. Enjoy!
- Leftover muffins will keep in fridge (in an airtight container) up to one week or in the freezer up to one month.
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