YOUR SOLIN GENERATED RECIPE
Almond Flour Blueberry Protein Muffins
These Almond Flour Blueberry Protein Muffins are a delicious fusion of moist almond flour, fresh blueberries, and a boost of protein from vanilla protein powder and eggs. Perfectly spiced with vanilla extract and a hint of maple syrup, these muffins offer a clean, nutrient-dense option for any meal of the day.
INGREDIENTS
1 cup Almond Flour (96g)
3 large Eggs (150g total)
2 scoops Vanilla Protein Powder (60g total)
1 cup Blueberries (150g)
0.5 cup Unsweetened Almond Milk (120g)
1 tablespoon Maple Syrup (20g)
1 teaspoon Baking Powder (4g)
1 teaspoon Vanilla Extract (5g)
Pinch of Salt
PREPARATION
Preheat your oven to 350°F and line a muffin tin with paper liners or lightly grease with non-stick spray.
In a large bowl, combine the almond flour, baking powder, and a pinch of salt.
In another bowl, whisk together the eggs, almond milk, maple syrup, and vanilla extract until well blended.
Add the vanilla protein powder to the wet mixture and stir until smooth.
Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Gently fold in the fresh blueberries, ensuring an even distribution without breaking them up too much.
Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 18-22 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 them to a wire rack to cool completely.
Enjoy these protein-packed muffins as a nutrient-dense breakfast, a mid-day snack, or even a light dinner option.