Malted Muffins: A Grain-Free, High-Protein Breakfast Muffin
A grain-free, high-protein take on the Malt-O-Meal muffins I made at six — lightly sweet, subtly malted, and best warm with butter and coffee.
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Cooking tools:
- Muffin tin
- Mixing bowl
- Skillet
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Oven
- Stove
- Kitchen scale
- Muffin liner
- Cooling rack
- Baking sheet
- Ramekin
- Airtight container
- Fine-mesh sieve
- Spoon
- Pot
- Paper towel
- Parchment paper
- Plate
- Kitchen towel
Ingredients
- 1 cup blanched almond flour, lightly toasted and fully cooled
- 1/2 cup tigernut flour
- 3 tbsp arrowroot starch (or 2 tbsp arrowroot + 1 tbsp tapioca)
- 1 scoop unflavoured collagen
- 1 tbsp egg white protein
- 1–2 tsp black maca powder (optional “malt booster”)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 3 eggs, room temperature
- 1/2 cup full-fat A2 Greek yogurt
- 1/4 cup melted grass-fed butter
- 1/3 cup allulose
- 1 tsp vanilla
- 1 tsp blackstrap molasses
- Optional: pure monkfruit (powder or drops) to taste
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