Mel Christensen

Mel Christensen

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Cherry Ripe Protein Muffins


Cherry Ripe Protein Muffins

*Nut Free, Gluten Free

Makes about 18 muffins

Dry Ingredients:

  • 1 cup oats fine ground to flour consistency. (Coeliacs should substitute with a gluten-free flour such as rice flour as, while oats themselves are gluten free,  they are often contaminated with wheat or rye)
  • ½ cup coconut flour
  • ½ cup 100% whey protein isolate (or flavoured one that is free fron artificial sweeteners)
  • ¼ cup flax meal
  • 1 cup organic unsweetened cocoa Powder (AKA ‘cacao’)
  • ¼ cup Natvia or preferred natural sweetener
  • 2 tsp baking soda
  • 1 tsp baking powder

Wet Ingredients:

  • 3/4 cup Greek yogurt
  • 3/4 cup almond milk (or coconut milk for nut-free option)
  • 1 cup apple puree (made by steaming or boiling apples and blending using a stick mixer or food processor)
  • 2 large free-range eggs, beaten
  • 1 tsp Vanilla extract
  • 1 cup pitted Fresh Cherries — Chopped Chunky



  1. Combine the dry ingredients together in a food processor on a low to medium speed until just combined. (Or, if you don’t have one, just combine using a fork in a large bowl until finely mixed and no lumps remain.)
  2. Mix the wet ingredients together in a separate jug/bowl.  Add this liquid to the dry ingredients and combine to a smooth batter – if using a food processor, be careful not to over-mix.  Once combined, add the chopped cherries.
  3. Spoon the batter into lined muffin tins (no need to line of you are using silicone muffin pans like I did), filling about ¾ full.
  4. Pre-heat oven to 180C. Bake for 15-20 minutes or until an inserted toothpick comes out clean.  You can also spring test the muffin by pressing lightly on the muffin top and if it bounces back, they are done. Always better to under bake rather than over bake to prevent dry muffins!
  5. Allow to cool and dust with sifted coconut flour or for something a bit more decadent, combine 100g stevia sweetened chocolate with a tsp of coconut oil, microwave to melt and stir in 2 tbsp Greek yogurt.  This creates a very yummy, yet guilt free frosting for your muffins – which are starting to look like some very nauighty cupcakes (but NOT!).  Top with shredded coconut and a cherry on top.