Cookwith

Name: Almond Coconut High-Fat Protein Muffins
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1 1/2 cups almond flour; 1/2 cup unsweetened shredded coconut; 1/4 cup coconut oil, melted; 1/4 cup plain Greek yogurt (full fat); 2 large eggs; 1/4 cup whey protein isolate (unflavored or vanilla); 1/4 cup chopped toasted pecans; 2 tbsp chia seeds; 1/3 cup erythritol or sweetener of choice; 1 tsp baking powder; 1/2 tsp salt; 1 tsp vanilla extract; Zest of 1 lemon (optional, for brightness)

Almond Coconut High-Fat Protein Muffins

jkakar

These Almond Coconut High-Fat Protein Muffins are a decadent, satisfying treat perfect for a breakfast boost or snack. Packed with healthy fats from almond flour, coconut, and pecans, and boasting a punch of protein from Greek yogurt, chia seeds, and whey isolate, each muffin is moist and flavorful. Lemon zest adds brightness, while the coconut and pecans create a wonderful texture contrast. They’re sweet, nutty, and keep you full for hours—great for sunny mornings or on-the-go fuel.

Ingredients

Instructions

Preheat oven to 350°F (175°C). Line a standard muffin tin with 8 liners or grease lightly.
In a large bowl, whisk together almond flour, shredded coconut, whey protein, chia seeds, baking powder, salt, and erythritol.
In a separate bowl, whisk melted coconut oil, Greek yogurt, eggs, and vanilla extract until smooth. Stir in lemon zest if using.
Add wet ingredients to dry, mixing gently until just combined. Fold in chopped pecans.
Divide batter evenly among prepared muffin cups (they’ll be nearly full).
Bake for 18-22 minutes, until tops are golden and a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a rack to cool completely. Enjoy warm or at room temperature.