Made with paleo baking flour and protein powder, these protein-packed coconut pineapple muffins are a gluten-free and dairy-free! They are perfect to grab for a quick breakfast or on-the-go snack.
Hello hello. How’s your day going so far? Mine started super early with a 5:30 am yoga class so by now, I already feel like its lunch time. Hopefully I rally because I have a full day of work ahead of me and possibly a run tonight.
Over the week, I did epic amounts of meal prepping and made these coconut pineapple muffins. I wasn’t sure how they would come out because I was using paleo flour and protein powder but they came out so so good. They make me so anxious for summer to come!
Protein-Packed Coconut Pineapple Muffins
3 scoops vanilla protein powder
3 tablespoons flaked coconut (I used unsweetened)
1 teaspoon baking powder
1/2 cup almond milk
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 cup pineapple, diced small (I used frozen and it works fine)
Pre-heat oven to 350 degrees.
Mix the dry ingredients (flour, protein powder, baking powder and coconut flakes) in a bowl. In a blender, add the wet ingredients (banana, almond milk, egg, syrup, vanilla) and blend until smooth. Pour the blended wet mix into the dry mix and combine. Fold in the chopped pineapple.
Pour batter into muffin tins (I use the silicone ones). Bake for 25-30 minutes, or until a toothpick comes out clean. Mine cooked for 27 minutes because I wanted them to cook through completely.
I love soft and gooey cookies but soft and gooey muffins aren’t my jam!
Now that I am in a summery mood, I want to make coconut pineapple everything. A coconut pineapple smoothie would be so good on a hot summer morning (or a cold and rainy spring morning).Make these Protein-Packed Coconut Pineapple Muffins...do it! Click To Tweet
Now go make these muffins, thank me later!