Description
Delicious and nutritious blueberry protein muffins, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups almond flour (240 g)
- 1/2 cup protein powder (60 g)
- 1 cup fresh blueberries (150 g)
- 3 large eggs
- 1/3 cup honey (113 g)
- 1 teaspoon baking powder (5 g)
- 1 teaspoon vanilla extract (5 ml)
- 1/4 teaspoon salt (1 g)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the almond flour, protein powder, baking powder, and salt. Stir well.
- In another bowl, whisk together the eggs, honey, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently. Fold in the blueberries.
- Line a muffin tin with paper liners or grease it lightly. Fill each muffin cup about 3/4 full.
- Bake for 18-22 minutes, or until golden brown and a toothpick comes out clean.
- Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to three days.
- For longer storage, keep in the fridge for up to a week.
- To reheat, microwave for 15-20 seconds.
- Wrap in plastic wrap and freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
Keywords: blueberry muffins, protein muffins, healthy snacks, gluten-free muffins