Ingredients
Scale
- 1 cup blueberries
- 1 cup almond flour
- 1/2 cup protein powder
- 2 eggs
- 1/2 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
- In a mixing bowl, whisk together the almond flour, protein powder, baking powder, baking soda, and salt until thoroughly combined.
- In a separate bowl, whisk together the eggs, Greek yogurt, honey (or maple syrup), and vanilla extract until smooth and creamy.
- Pour the wet ingredients into the dry ingredients, stirring gently just until combined. Be sure not to over-mix.
- Fold in the blueberries until evenly distributed.
- Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake in the oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
For added moisture, consider using half applesauce instead of Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 7g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 70mg