NUTRITION

SERVINGS

INGREDIENTS

1 scoop Vanilla protein powder

0.5 cup Nonfat Greek yogurt

0.25 cup Egg whites

0.25 cup Almond flour

0.5 cup Fresh blueberries

1 tbsp Honey

1 tsp Vanilla extract

1 tsp Baking powder

0.13 tsp Sea salt

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and line a muffin tin with silicone liners or lightly grease with coconut oil.

• 2

  In a medium-sized mixing bowl, whisk together the Nonfat Greek yogurt, egg whites, honey, and vanilla extract until the mixture is smooth and well combined.

• 3

  Add the vanilla protein powder, almond flour, baking powder, and sea salt to the wet ingredients and fold gently with a spatula until just incorporated.

• 4

  Carefully fold in the fresh blueberries, being mindful not to crush them so they remain whole and juicy during baking.

• 5

  Distribute the batter evenly among the prepared muffin cups, filling each about three-quarters of the way to the top.

• 6

  Bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

• 7

  Remove from the oven and let the muffins cool in the tin for at least 5 minutes before transferring them to a wire rack to cool completely.