Ingredients
Scale
- 1 ½ cups of almond flour or whole wheat flour
- ½ cup of vanilla or unflavored protein powder
- 1 teaspoon of baking soda
- ¼ teaspoon of salt
- 2 large eggs
- ½ cup of Greek yogurt or plant-based alternative
- ¼ cup of honey or maple syrup
- 1 teaspoon of vanilla extract
- 1 cup of fresh or frozen blueberries
- ¼ cup of unsweetened almond milk
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the almond flour, protein powder, baking soda, and salt.
- In a separate bowl, beat the eggs and then add Greek yogurt, honey, and vanilla extract. Mix until smooth.
- Gradually combine the wet ingredients with the dry, stirring until well incorporated. Slowly add the almond milk to achieve a slightly thick batter.
- Gently fold the blueberries into the batter, ensuring even distribution without over-mixing.
- Spoon the batter into the prepared muffin tin, filling each about ¾ full.
- Bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use fresh blueberries if possible.
- Adjust sweetness by adding more or less honey or maple syrup.
- These muffins freeze well; reheat in the microwave for 15-20 seconds for fresh taste.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast,Smoothies & Muffins
- Method: Bake
- Cuisine: American
- Diet: High-Protein,Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal Kcal
- Sugar: 7 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 35 mg
