NUTRITION

SERVINGS

INGREDIENTS

0.25 cup almond flour

1 tbsp pure maple syrup

1 cup 0% Greek yogurt

0.5 scoop vanilla protein powder

1 large egg

0.5 cup fresh blueberries

1 tsp lemon zest

1 tbsp fresh lemon juice

0.25 tsp vanilla extract

0.13 tsp sea salt

PREPARATION

• 1

  Preheat your oven to 350°F and line a muffin tin with four silicone liners for easy removal.

• 2

  In a small bowl, stir together the almond flour and maple syrup until a thick, sticky crumble forms.

• 3

  Press the almond mixture firmly into the bottom of the four liners to create a thin crust layer.

• 4

  In a medium mixing bowl, whisk the Greek yogurt, protein powder, egg, lemon zest, lemon juice, vanilla, and sea salt until completely smooth.

• 5

  Gently fold half of the fresh blueberries into the yogurt mixture.

• 6

  Divide the batter evenly among the four liners and press the remaining blueberries into the tops.

• 7

  Bake for 22 minutes until the edges are firm and the centers have a slight, custard-like jiggle.

• 8

  Remove from the oven and allow them to cool at room temperature before refrigerating for at least 2 hours to set.