Raspberry + White Chocolate Chip Protein Muffins

Ingredients:

Directions:

1. Preheat the oven to 350 degrees.
2. Combine eggs, Greek yogurt, vanilla and almond extract and whey protein in a small mixing bowl. Mix well.
3. Combine flour, baking soda and powder, sugar and white chocolate chips into a large mixing bowl. Stir until combined and set aside.
4. Wash, dry and dice the fresh raspberries.
5. Dip each raspberry piece into flour until completely covered.
6. Gently fold raspberry pieces into the rest of the batter.
7. Fill the muffin pans with liners. Once the pans are ready, fill the liners half-way with batter.
8. Sprinkle toasted almonds on top of the batter if desired.
9. Bake for 15 minutes or until muffins are golden brown.
10. Let muffins cool 10 minutes before removing from baking pan, before removing them and placing them on a wire rack.
11. Serve once cool or store in an air tight container up to a week.