*Gluten-Free, Sugar-Free, *Dairy-Free Option
 
Ingredients:
¼ cup (40g) coconut flour (or almond flour)
¼ cup (40g) almond flour (or whole almonds for TM version)
¾ cup (90g) 100% whey protein powder (or plant sourced protein for dairy-free option)
1 tsp (5g) baking powder
½ tsp (3g)  baking soda
⅓ cup (80g) Natvia (or the sweetener of your choice)
2 free-range eggs
1 tsp vanilla extract
250g Greek Yogurt, stirred until smooth (or coconut cream for dairy-free option)
1 large ripe banana, mashed
1 cup mixed berries (fresh or frozen)
 
Method:
Pre-Heat oven to 200C
Mix the coconut & almond flours, protein powder, baking powder, baking soda and sweetener in a bowl.  Mix well to combine and remove any lumps of flour or powder.
In a small jug, whisk the eggs. Add the yogurt/coconut cream and pour mix over the dry ingredients with the mashed banana.
Combine well using a wooden spoon or in a food processor on a medium low speed, taking care not to over mix.  The mix will be quite thick, but not dry.  Fold in the berries.
Line a regular sized muffin tin with papers or scoop even amounts of muffin mix straight into each muffin cup. Unless you are using a silicone muffin tray like I did, you will need to spray these with oil to prevent sticking.  Using an ice cream scoop to portion out the mix can also help even out the size of your muffins
Cook for for 15-25 minutes depending on your oven
When cooled, top with a dollop of *Angelic Cream Cheese icing (omit for dairy free) and a few berries. *See recipe below for Icing recipe.
Makes 10 -12
 
Thermomix Method:
1.    Pre-Heat oven to 200C
2.    Place 40g whole almonds into TM bowl and mill until fine  – 10 Sec / Speed 9
3.    Add the coconut flour,  protein powder, baking powder, baking soda and sweetener and process 10 sec / Speed 9)
4.    Add the eggs, vanilla, yogurt/coconut cream mashed banana and process 10 sec / speed 4)
5.    Fold in the berries – 10 sec / speed 3
6.    Line a regular sized muffin tin with papers or scoop even amounts of muffin mix straight into each muffin cup. Unless you are using a silicone muffin tray like I did, you will need to spray these with oil to prevent sticking.  Using an ice cream scoop to portion out the mix can also help even out the size of your muffins. 
7.    Cook for for 15-25 minutes depending on your oven.
8.   When cooled, top with a dollop of *Angelic Cream Cheese icing (omit for dairy free) and a few blueberries. *See recipe below for Icing recipe.
 
Angelic Cream Cheese Icing
Ingredients:
⅓ cup (50g)  Natvia Icing Mix (or regular Natvia, milled in a Thermomix 10 sec / speed 9)
180g European-Style cottage cheese at room temperature (Not the kind that comes in a tub! I use Brancourt’s brand from Costco)
1 tbsp (10g) extra virgin coconut oil (you can use coconut cream instead, but it will not set as firm)
2 tsp (10g)  lemon juice
 
Method:
Place the icing mix and cottage cheese into your food processor and blend on a medium speed until smooth. (TM – 10 Sec / Speed 5)
Add the coconut oil and lemon juice. Process further until a smooth and silky consistency is achieved – a good 20-30 seconds in a high speed food processor mix should do it. (TM – 10 Sec / Speed 8, scrape down and repeat.)
Spread or pipe onto top of muffins and garnish with a raspberry or fruit/nut of choice.