Greek Morning Almond Muffins

  • 2 scoops (1 serving) vanilla fermented Greek yogurt proteins+ powder
  • 4 eggs
  • ¼ cup honey
  • ¾ cup almond flour
  • ½ tsp baking powder



  1. Preheat oven to 350 F
  2. Grease muffin tins with coconut oil and lightly flour or place muffin cups in each tin.
  3. Separate 4 egg whites from yolks, placing egg whites into a mixing bowl and egg yolks in a small bowl off to the side.
  4. Beat eggs whites in mixing bowl until stiff peaks form
  5. Beat egg yolks with honey, until creamy mixture is formed
  6. Add egg yolk mixture to egg whites, mix lightly. Add in dry ingredients slowly and fold all ingredients thoroughly.
  7. Distribute mixture between 6 large or 12 small mini muffin cups evenly.
  8. Bake for 10-15 minutes or until toothpick placed in center comes out clean.


Optional: Cupcake Icing

  • 2 scoops (1 serving) vanilla fermented Greek yogurt proteins+
  • 1 can/400 ml coconut cream (refrigerate overnight)
  • 1/2 cup coconut shreds
  • 4 tbsp honey
  • 2 tbsp ground chia


  1. Remove canned coconut cream from refrigerator. Scoop out the cream at the top of the can and place in mixing bowl. Set aside remaining liquid in can.
  2. Whip coconut cream with electric mixer until smooth.
  3. Add in shredded coconut, honey, vanilla and 1 serving of fermented Greek yogurt proteins+, continuing to whip.
  4. Add in coconut liquid (remaining in can) as needed to get desired consistency.
  5. Top each muffin with a dollop of cupcake icing and Serve warm with a side of fresh fruit or berries. Makes an excellent snack or tasty breakfast!