These little muffins pack a huge berry-flavored punch with fresh strawberries, raspberries, AND Strawberry Shakeology.
A splash of vanilla and some cardamom layer on all the warm, cozy flavor feels!
If — and that’s a big “if”! — you have leftovers, simply pop a muffin in the toaster oven for a few minutes to reheat.
Pro tip: Questions about baking with Shakeology? Check out this FAQ.
Enjoy the refreshing, lush fruity flavor of strawberry as your daily superfood dessert.
Double Berry Shakeology Muffins
These little muffins pack a huge berry-flavored punch with strawberries, raspberries, and Strawberry Shakeology.
- Muffin liners
- Nonstick cooking spray
- 2 scoops Strawberry Shakeology
- ¾ cup / 70 g almond flour
- 1½ tsp. baking powder
- 1½ tsp. ground cardamom
- ½ cup / 120 ml unsweetened almond milk
- 3 large eggs
- 2 Tbsp. ghee (organic grass-fed, if possible), melted
- 1 Tbsp. pure vanilla extract
- ¼ cup / 40 g fresh raspberries
- ¼ cup / 30 g chopped fresh strawberries
Preheat oven 350° F (180 °C)
Line a muffin pan with 6 muffin liners; lightly coat with spray. Set aside.
Mix Shakeology, almond flour, baking powder, and cardamom in a medium bowl. Set aside.
Combine almond milk, eggs, ghee, and extract in a large bowl; mix well.
Add dry mixture to liquid mixture; stir until well combined. Gently fold in raspberries and strawberries.
Evenly divide batter among prepared muffin cups, filling each approximately ¾ full.
Bake for 25 minutes, or until tops are golden brown and toothpick inserted into the center comes out clean.
Transfer muffins to a cooling rack. Serve immediately, or refrigerate in an airtight container for up to 4 days or freeze for up to 1 month.
Gluten-Free (GF), Protein Power (P), Vegetarian (VG)
The Nutrition Facts box below provides estimated nutritional information for this recipe.*
* Total Sugar 4 g, Added Sugar 2 g
2B Mindset Plate It!
Serve with ½ cup (120 g) reduced-fat (2%) plain Greek yogurt and ¼ cup (approx. 35 g) berries to make a complete breakfast.