Double Almond Blueberry Protein Muffins
Prep Time: 5 Mins
Cook Time: 15 Mins
Total Time: 20 Mins
Serves: 9 muffins
Protein muffins fall into two categories: those that are masked as healthy and high protein but contain tons of sugar and fat and the other group are those that have a great macro profile but taste like sand. These protein muffins contain no additional sugar (other than the stevia in the vanilla protein powder), are extremely moist, and are only 140 calories per serving with a whopping 10g of protein. A great grab-and-go breakfast or snack.
Ingredients
2 scoops vanilla protein isolate powder
½ cup almond flour
1 teaspoon baking powder
¼ teaspoon salt
1/3 cup almond butter
1 cup full-fat yogurt or low-fat Greek yogurt
2/3 cup frozen blueberries
Directions
Preheat the oven to 325°F (160°C). In a large bowl combine the protein powder, almond flour, baking powder, and salt. In a small bowl combine the almond butter and yogurt. Transfer the wet ingredients into the bowl with the dry ingredients and mix. Add in the blueberries and fold them in gently to avoid bursting them.
Bake for 14-18 minutes or until a toothpick comes out clean.
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Leftovers keep for 1-2 days on the counter, 3-4 days in the refrigerator, or 2-3 months in the freezer. Toast directly from frozen at 325°F (160°C) until just warmed, about 5-10 minutes.
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Per 1 serving (9 total):
Calories: 138
Carbohydrates: 5g
Protein: 10g
Fat: 9g
Saturated Fat: 1g
Fiber: 2g
Sugar: 2g
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Feel free to sub full-fat yogurt for low-fat but note that the muffins will be a bit drier. If you wish to compensate for moisture, add an additional 1-2 tablespoons of almond butter to the batter.
