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Description
Low-carb blueberry protein muffins are a healthy and delicious breakfast or snack.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup protein powder
- 1/4 cup erythritol
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened almond milk
- 2 large eggs
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup blueberries
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together almond flour, protein powder, erythritol, baking powder, and salt.
- In a separate bowl, whisk together almond milk, eggs, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Fill each muffin liner about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store muffins in an airtight container in the refrigerator for up to 5 days.
- You can use other berries in place of blueberries.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg